Homemade Campbell Chunky Soup Beef Bean Chili Recipe: A Healthier, Customizable Classic

Introduction

Campbell's Chunky Beef Bean Chili is a beloved staple in many pantries, offering a hearty, flavorful meal that's easy to prepare. Its rich history dates back to the mid-20th century when Campbell's began perfecting their soup recipes to bring comfort and convenience to homes. People adore it for its robust taste and chunky texture, making it a go-to for chilly evenings or quick lunches. However, making it at home allows for healthier choices, customization, and cost-effectiveness. Imagine enjoying the same delicious flavor with less sodium and more nutrients, all while personalizing it to your taste preferences. This recipe offers a fresh take on a classic, ensuring you can savor the goodness of homemade chili with the benefits of knowing exactly what's in your meal.

Why Make It at Home?

Creating your own version of Campbell's Chunky Beef Bean Chili at home provides several advantages. Firstly, it allows you to use fresher, higher-quality ingredients, which not only enhances the flavor but also boosts the nutritional profile. You can reduce sodium content by using low-sodium broth and control the amount of sugar. Additionally, customizing the recipe to suit dietary preferences, such as using lean meats or adding extra vegetables, makes it versatile for various households. It's also budget-friendly, as making a large batch can provide multiple meals, and it's convenient to store for future use.

Personal Anecdote

I recall a cozy winter afternoon when I craved the comforting warmth of chili but wanted something healthier than the canned version. I decided to create my own recipe, starting with sautéing onions and garlic, then browning ground beef, and carefully mixing in spices. As the chili simmered, the aroma filled my kitchen, and the first spoonful was a revelation—rich, hearty, and full of depth, yet lighter than the store-bought version. It was a moment of culinary satisfaction, knowing I had created something both nourishing and delicious.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:30 minutes
• **Total Time:50 minutes
• **Yield:4-6 servings

Ingredients

Dry Ingredients:

• 1 lb (450g) lean ground beef
• 1 tsp (5g) chili powder
• 1 tsp (5g) ground cumin
• 1/2 tsp (2g) smoked paprika
• 1/2 tsp (2g) garlic powder
• 1/2 tsp (2g) onion powder
• 1/2 tsp (2g) salt
• 1/4 tsp (1g) black pepper
• 1/4 tsp (1g) cayenne pepper (optional, for heat)

Wet Ingredients:

• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz/410g) diced tomatoes
• 2 tbsp (30g) tomato paste
• 2 cups (475ml) low-sodium beef broth
• 1 can (15 oz/425g) red kidney beans, drained and rinsed

Optional Add-ins:

• 1 bell pepper, diced
• 1 jalapeño, diced
• 1 tsp (5g) brown sugar

Instructions

• Sauté Aromatics: In a large pot over medium heat, sauté diced onion and minced garlic until softened, about 5 minutes.
• Brown Beef: Add ground beef, breaking it into small pieces. Cook until browned, about 5-7 minutes.
• Add Spices: Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to toast spices.
• Incorporate Tomatoes: Add diced tomatoes and tomato paste, stirring well to combine. Cook for 5 minutes to allow flavors to meld.
• Add Broth and Beans: Pour in beef broth and add red kidney beans. Bring to a simmer.
• Simmer: Reduce heat to low and let chili simmer for 20-25 minutes, stirring occasionally, until thickened to your liking. Add optional bell pepper or jalapeño if using.
• Adjust Seasoning: Taste and adjust seasoning with salt, pepper, or a touch of brown sugar if needed.
• Serve: Ladle into bowls and enjoy with your favorite toppings.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 5 days.
• Freeze: Transfer to freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge or reheat from frozen.

Variations

• Spicy Version: Increase cayenne pepper or add diced jalapeños.
• Smoky Depth: Add 1-2 tbsp of BBQ sauce or chipotle peppers in adobo.
• Vegan Option: Replace beef with plant-based ground "meat" and use vegetable broth.
• Extra Vegetables: Include diced carrots, celery, or zucchini for added nutrients.

Special Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Optional: Slow cooker for hands-off simmering

Pro Tips

• Toasted Spices: Briefly toasting spices enhances their flavor.
• Acidity Balance: A touch of brown sugar can balance tomato acidity.
• Texture Control: Simmer longer for thicker chili or add cornstarch to thicken.

Nutritional Comparison

FAQ

• Q: Can I use fresh beans?
  A: Yes, but they require longer cooking time. Use 1 cup dried beans, soaked overnight and cooked until tender.
• Q: How to adjust thickness?
  A: Add broth for thinning or simmer longer to thicken.
• Q: Can I make it vegetarian?
  A: Replace beef with plant-based alternatives and use vegetable broth.
• Q: How to make it spicier?
  A: Add more cayenne, jalapeños, or hot sauce.
• Q: Can I freeze it?
  A: Yes, it freezes well for up to 3 months.

Serving Suggestions

• Serve with cornbread, rice, or over baked potatoes.
• Top with shredded cheese, sour cream, diced onions, or cilantro.
• Use as a dip for crackers or fries.

Conclusion

This homemade Campbell's Chunky Beef Bean Chili recipe offers a healthier, customizable alternative to the store-bought version. With reduced sodium and sugar, and the ability to add more vegetables, it's a nutritious and delicious meal option. The recipe is versatile, allowing you to tweak it to suit your taste preferences, whether that's adding more heat or different ingredients. By making it at home, you not only control the ingredients but also enjoy the satisfaction of a homemade meal that's both comforting and nutritious. Share your creations and enjoy the warmth of a homemade chili that's truly yours.