Hearty Beef & Bean Chili

by

Makes: about 8–10 servings
Prep: 20 minutes
Cook: 1–1½ hours

Ingredients

  • 2 lb (900 g) ground beef, preferably 80/20 or 85/15
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2½–3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 1–1½ tsp salt, to taste
  • 2 cans (15 oz/425 g each) kidney beans, drained and rinsed
  • 1 can (28 oz/800 g) diced tomatoes
  • 1 can (15 oz/425 g) tomato sauce or crushed tomatoes
  • 1½–2 cups (360–480 ml) beef broth
  • 1 tbsp Worcestershire sauce — optional
  • 1 tsp brown sugar — optional, if the tomatoes taste acidic
  • ½–1 tsp cayenne or red-pepper flakes — optional for heat

Method

  1. Brown the beef.
    Heat a large heavy pot over medium-high heat. Add the ground beef and break it into small pieces. Cook until deeply browned, about 7–10 minutes. Drain excess grease if there’s a lot.
  2. Cook the vegetables.
    Add the onion and green pepper. Cook for 5–7 minutes, until softened. Add the garlic and cook another 30–60 seconds.
  3. Bloom the spices.
    Add tomato paste, chili powder, cumin, smoked paprika, oregano, black pepper, and about 1 tsp salt. Stir constantly for 1–2 minutes. Cooking the spices and tomato paste in the fat before adding liquid helps develop the flavor. Food Network+1 
  4. Add the tomatoes and broth.
    Stir in diced tomatoes, tomato sauce/crushed tomatoes, and 1½ cups beef broth. Add Worcestershire sauce and brown sugar if using.
  5. Add the beans.
    Stir in the kidney beans.
  6. Simmer.
    Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes. Add a little more broth or water if it becomes too thick. Classic chili recipes commonly simmer around 35–60 minutes to let the flavors develop and the mixture thicken. Food Network+1 
  7. Adjust.
    Taste and add more salt, chili powder, cumin, or cayenne as needed. For the consistency in your photo, let it simmer uncovered until it’s thick but still quite saucy.

Toppings

For serving, try:

  • Shredded cheddar cheese
  • Sour cream
  • Chopped green onions
  • Fresh cilantro
  • Diced jalapeños
  • Avocado
  • Cornbread or crusty bread

For the exact look of your photo: use 2 lb ground beef + 2 cans kidney beans + lots of green bell pepper, keep the beef fairly finely crumbled, and don’t make the chili overly thick. A long, gentle simmer will also give you that rich reddish-brown color.

Classic Chili reference recipe — Food Network 

Leave a Comment