1/1 Photo of Beef Chili With Kidney Beans
3 hrs 30 mins
Chef Shadows's Note:
SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month. Substitute beer or bourbon for water.
My Private Note
Units: US | Metric
- 2 tablespoons vegetable corn oil
- 2 medium onions, chopped fine (about 2 cups)
- 1 medium red bell pepper, stemmed seeded cut 1/2-inch dice
- 6 medium garlic cloves, minced (about 2 TBSP)
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 lbs lean ground beef (80 %)
- 2 (15 ounce) cans dark red kidney beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes with juice
- 1 (28 ounce) can tomato puree
- 2 limes, cut into wedges
- 1Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
- 2Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
- 3Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- 4Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
- 5Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
- 6Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
- 7Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
- 8Adjust the seasoning with additional salt.
- 9Serve with lime wedges and condiments (see note), if desired.
Browse Our Top Beans Recipes
You Might Also Like...View All Beans Recipes
Nutritional Facts for Beef Chili With Kidney Beans
Serving Size: 1 (486 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 440.1
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 5.0 g
- Cholesterol 73.7 mg
- Sodium 317.0 mg
- Total Carbohydrate 45.9 g
- Dietary Fiber 13.8 g
- Sugars 9.9 g
- Protein 35.8 g