BIG BATCH Beef & Bean Chili

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Recipe by South Your Mouth

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BIG BATCH Beef & Bean Chili

1 20-oz. bag Hurst’s 15 Bean Soup dried bean mix

6 cups water

3 pounds ground beef

2 large onions, diced

3 14-oz. cans petite diced tomatoes, undrained

1 16-oz. can tomato sauce

2 packets chili seasoning mix

1 tablespoon garlic powder

1 tablespoon cumin

2 teaspoons salt

2 teaspoons oregano

2 teaspoons chili powder

2 teaspoons black pepper

Combine dried beans (with included seasoning packet) and water in a large pot or Dutch oven. Bring to a boil then reduce heat to medium-low, cover and simmer two hours.

Cook ground beef and onion in a large skillet until meat is cooked through then add to beans (do not drain – this is the only form of fat we have for this entire huge batch of chili and we need the pan drippings for richness and flavor).

Add remaining ingredients, stir well, cover then continue cooking on medium-low for two hours or until beans are tender. Add more salt or seasonings to taste if necessary.

Makes approximately 18-20 servings.


  • You can make this EVEN easier by using 4 packets of chili seasoning mix (vs. 2) in place of the remaining seasoning and spices.
  • Freeze leftovers in airtight containers up to six months.
  • If you can’t find Hurst’s 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online!
  • I haven't tried it myself, but if you want to cook this in a crock pot, cook the beans and water for 6 hours on low or 4 hours on high, add remaining ingredients then continue cooking on high for 2 hours or until beans are tender.