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Four Bean Chili

The ultimate cold weather comfort food! 
Author: Pamela Baker


  • 2-3 cups dry beans
  • 2 lbs ground chuck
  • 1 onion diced
  • 1 12 oz tomato paste
  • 1 28 oz whole tomatoes
  • 2 tbsp chili seasoning


  • You can either overnight pre-soak your beans or use the quick soak method. Once your beans have been soak and are ready to cook, place beans in a large stock pot and cover with with water to cook over medium heat. 
  • In a large skillet over medium heat, add the ground chuck and onion, breaking up the meat as it cooks with a wooden spoon or fork. Cook until meat is no longer pink, about 6 minutes. Drain.
  • Add the cooked ground chuck to the pot of beans, along with a 12 oz can of tomato paste. Stirring until well blended. 
  • Then add one 28 oz can of whole tomatoes, breaking them up with your hand as you add them to the pot of beans. 
  • Add in chili seasoning and salt to taste. Still well to blend all the spices. 
  • Continue to cook the chili over medium low heat for about 30 minutes, stirring occasionally to keep the spices from sticking to the bottom of the pan.