Skip to content

Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
chili with beans, cheese and jalapeños

Chili with Beans

Prep time:
20 minutes
Cook time:
3 hours
4–6 servings
1 out of 5

This traditional chili recipe is a real crowd-pleaser on a cold winter day.


  • 1 cup dry kidney beans
  • 1 cup dry vaquero beans
  • 8 cups water
  • 1 pound ground beef
  • 1 yellow onion, small diced
  • 4 tablespoons minced garlic
  • 1 jalapeño, minced
  • 1 green bell pepper, small diced
  • 1 tablespoon chili powder
  • 1 tablespoon chipotle powder
  • 2 tablespoons cumin
  • 1 tablespoon ground black pepper
  • Salt, to taste
  • 1 cup white wine
  • 2 cups beef stock
  • 2 cans (28 ounces each) fire-roasted tomatoes
  • ½ bunch oregano, chopped


Place the dry beans in two separate pots and cover with 4 cups water each. Gently simmer until tender. Add more water as needed to keep beans submerged. Do not boil, as this can break the beans.

In a 2-gallon pot, brown the ground beef. Remove cooked meat and drain any excess fat. Add the onion, garlic, jalapeño and bell pepper to the pot and sauté over medium heat for 5 minutes. Add the spices and sauté for 3 more minutes. Deglaze with white wine and reduce by half. Add the cooked ground beef along with the beef stock, fire-roasted tomatoes and oregano. Bring to a simmer and cook, partially covered, for 2–3 hours, stirring occasionally.

Add the cooked beans and enough cooking liquid to reach desired consistency. Adjust seasoning to taste with salt and pepper.

  • chili with beans, cheese and jalapeños