Beef and Bean Chili
A hearty stovetop beef and bean chili made with seasoned ground beef, tender kidney beans, and tomatoes simmered until richly flavored and thick enough to coat a spoon.
Equipment
- Large Pot
Ingredients
- 2 pounds lean ground beef
- 1 onion diced
- 1 jalapeño seeded and finely diced
- 4 cloves garlic minced
- 2½ tablespoons chili powder divided, or to taste
- 1 teaspoon cumin
- 1 green bell pepper seeded and diced
- 1 can crushed tomatoes 14.5 ounce
- 1 can canned red kidney beans 19 ounce, drained and rinsed
- 1 can canned diced tomatoes 14.5 ounce, with juices
- 1½ cups beef broth
- 1 cup beer
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar optional
- salt and black pepper to taste
Instructions
- Mix the ground beef with 1½ tablespoons of the chili powder until the seasoning is evenly distributed. The meat should look lightly rust-colored before cooking.
- Cook the seasoned beef, onion, jalapeño, and garlic in a large pot, breaking up the meat as it browns; drain off excess fat. Look for deep brown spots on the beef and a fragrant, softened onion mixture.
- Stir in the remaining ingredients, scraping the browned bits from the bottom of the pot as the liquid comes up to a boil; lower the heat and simmer uncovered for 45 to 60 minutes. Keep the chili at a steady, gentle bubble until it looks thick, glossy, and spoonable.
- Spoon the chili into bowls and finish with cheddar cheese, green onions, cilantro, or other favorite toppings. The heat from the chili should soften the toppings without making them disappear into the pot.
Notes
Seasoning tip: Tossing raw ground beef directly with a portion of the chili powder ensures the spices season every crumble from within rather than only sitting in the broth.
Simmering cue: Keep the chili at a steady, gentle bubble instead of a hard boil, stirring along the bottom of the pot occasionally so the sauce thickens without scorching.
Thickening tip: If the chili needs extra body, crush a half-cup of cooked beans against the pot wall and stir them in to release their natural starches.
Reheating: Warm refrigerated leftovers gently on the stovetop over low heat. Add a splash of beef broth or water if the sauce has tightened up too much in the fridge.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.