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    You are in: Home / Recipes / Beef Chili With Kidney Beans Recipe
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    Beef Chili With Kidney Beans

    Beef Chili With Kidney Beans. Photo by Chef Shadows

    1/1 Photo of Beef Chili With Kidney Beans

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
    2. 2
      Add 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.
    3. 3
      Increase 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.
    4. 4
      Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
    5. 5
      Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
    6. 6
      Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
    7. 7
      Remove 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.
    8. 8
      Adjust the seasoning with additional salt.
    9. 9
      Serve with lime wedges and condiments (see note), if desired.

    Ratings & Reviews:

    • on April 22, 2009

      55

      This was so good everyone liked it. When I read how much chilli powder I questioned it, but did it just as the recipe said. It is great the next day just not enough left over.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2009

      This is a great chili recipe. My husband and his friends ate the entire pot. The kids loved it too. I actually had to make this recipe twice in the same week. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2009

      55

      Best Chili ever - even better the next day.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    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
    29%
    Total Fat 14.3 g
    22%
    Saturated Fat 5.0 g
    25%
    Cholesterol 73.7 mg
    24%
    Sodium 317.0 mg
    13%
    Total Carbohydrate 45.9 g
    15%
    Dietary Fiber 13.8 g
    55%
    Sugars 9.9 g
    39%
    Protein 35.8 g
    71%

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