Beef Chili Hash with Beans and Potatoes
Hearty beef chili hash combines diced potatoes, seasoned ground beef, and a blend of pinto and kidney beans in a quick one-skillet meal. The chili starter provides savory spice and depth without requiring individual seasoning. Tender potatoes and soft beans create textural contrast against the browned beef, while sour cream cools and balances the dish's warmth. This recipe suits weeknight dinners, meal prep, and casual family gatherings—no special cooking skills required. Serve it as a standalone entrée or over rice for added substance. This version streamlines traditional chili by using canned beans and commercial chili starter, reducing active cooking time while maintaining robust flavor. The result is comfort food that's ready in under 45 minutes.
Ingredients
- 2 tablespoon olive oil
- 1 pound russet potatoes, diced
- 1 pound ground beef
- 1 whole white onion, diced
- 1 15.5 ounce can chili starterchili powder + tomato sauce2 tablespoon + 0.5 cupspice blend
requires more seasoning adjustment
- 1 15.5 ounce can pinto beans, drained
- 1 15.5 ounce can kidney beans, drained
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream(optional)
Instructions
- 1
Heat olive oil in a large skillet over medium heat
- 2
Add diced potatoes and sauté until tender, about 15 minutes
- 3
Add ground beef and diced onion, sauté until cooked through, stirring frequently, about 10 minutes
- 4
Stir in chili starter, drained pinto beans, drained kidney beans, salt, and black pepper
- 5
Bring to a simmer and cook for 5 minutes
- 6
Top with sour cream and serve
Tips
Cut potatoes into uniform 0.5-inch cubes for even cooking. Larger chunks stay firm while smaller pieces become mushy. Consistent sizing prevents under- or over-cooked pieces in the same batch.
Break ground beef into small crumbles as it browns, stirring every 2-3 minutes. This prevents dense clumps, ensures even cooking, and creates better texture distribution throughout the hash.
Drain canned beans thoroughly and rinse if you prefer milder flavor or less sodium. Reserve liquid only if the final hash seems too dry after simmering.
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat with a splash of water or broth to restore consistency.
Prepare diced potatoes and onions up to 24 hours ahead, storing separately in airtight containers. Brown beef and onion the morning of, then finish assembly and cooking at dinner time.
Serve as a standalone bowl topped with sour cream, over steamed rice, under a fried egg, or with cornbread. Pairs well with a simple green salad or pickled vegetables.
Common Mistakes
Leave potatoes raw or undercooked by skipping the initial 15-minute sauté; this step ensures tender texture before other ingredients are added
Skip draining the canned beans, which makes the hash watery and dilutes flavors
Stir too infrequently during beef browning, resulting in uneven cooking and dense clumps instead of browned crumbles
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
requires more seasoning adjustment
FAQ
Can I freeze beef chili hash?
Yes. Cool completely, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth if the texture becomes too thick.
What if I don't have chili starter?
Mix 2 tablespoons chili powder, 1 teaspoon cumin, 0.5 teaspoon garlic powder, and 0.5 cup tomato sauce. Adjust salt and pepper to taste. This adds more flour and liquid than canned chili starter, so reduce other liquids slightly.
Can I make this ahead for meal prep?
Yes. Prepare through the simmering step, cool completely, and refrigerate in airtight containers for up to 4 days. Portion as desired and reheat gently on the stovetop. Add sour cream topping fresh just before eating to prevent sogginess.