Beef and Bean Chili

Nutrition · per serving

Steps

1. 1

   Prepare mise en place: finely chop the onion and mince the garlic. Open and drain the kidney beans.

   1 medium (about 150 g) yellow onion, finely chopped3 cloves (about 12 g) garlic, minced400 g can, drained (~240 g drained) kidney beans (canned), drained and rinsed
2. 2

   Heat a large heavy-bottomed pot over medium heat and add the olive oil.

   1 tbsp (15 ml) olive oil
3. 3

   Add the chopped onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes; add the garlic in the last 60 seconds.

   1 medium (about 150 g) yellow onion, finely chopped3 cloves (about 12 g) garlic, minced
4. 4

   Increase heat to medium-high and add the ground beef. Break it up with a spoon and brown until no longer pink, about 6–7 minutes; drain excess fat if more than about 1–2 tbsp remains.

   500 g ground beef (80–85% lean)
5. 5

   Stir in the tomato paste and cook 1 minute to deepen flavor, then add the chili powder, ground cumin, smoked paprika, dried oregano and black pepper, stirring until fragrant about 30–45 seconds.

   1 tbsp (15 g) tomato paste2 tbsp (14 g) chili powder1 tbsp (8 g) ground cumin1 tsp (2 g) smoked paprika1 tsp (1 g) dried oregano1/2 tsp (1 g) ground black pepper
6. 6

   Add the crushed tomatoes, drained kidney beans and stock; bring to a gentle simmer.

   400 g crushed tomatoes (canned)400 g can, drained (~240 g drained) kidney beans (canned), drained and rinsed250 ml beef or vegetable stock
7. 7

   Reduce heat to low so the chili maintains a gentle simmer; add the salt and brown sugar if using. Simmer uncovered, stirring occasionally, 20 minutes until the sauce is thick and flavors meld.

   1 1/2 tsp (8 g), adjust to taste sea salt1 tsp (4 g) optional, balances acidity brown sugar
8. 8

   Taste and adjust seasoning with more salt, pepper, or chili powder if needed. Finish with the lime juice stirred in for brightness.

   1 1/2 tsp (8 g), adjust to taste sea salt2 tbsp (14 g) chili powder1 tbsp (15 ml) optional, to finish lime juice
9. 9

   Ladle into bowls and garnish with chopped cilantro and sliced green onions; serve with tortilla chips or bread.

   2 tbsp (6 g) fresh cilantro, chopped2 tbsp (12 g) sliced green onionsto serve tortilla chips or crusty bread

Origin & History

Beef and bean chili developed as a hearty American frontier and Southwestern comfort dish, blending Native American and Spanish influences with later Texan and midwestern variations. Canned tomatoes and beans made this style particularly popular and accessible across the United States in the 20th century.