Chili With Ground Beef Abd Cooked Beans

Beef and Bean Chili

August 20, 2004

A fine version of a hearty classic.

Ingredients

Makes 6 servings

1 tablespoon olive oil

2 large red onions, chopped

5 tablespoons chopped jalapeño chilies with seeds

8 garlic cloves, chopped

2 1/3 pounds ground beef (15% fat)

1/4 cup chili powder

2 tablespoons ground cumin

1 teaspoon sweet paprika

1 28-ounce can diced tomatoes in juice

2 15 1/4-ounce cans kidney beans, drained

1 14-ounce can beef broth

Sour cream

Grated cheddar cheese

Chopped green onions

Chopped fresh cilantro

Step 1

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)

Step 2

Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

Nutrition Per Serving

Per serving: 551 calories

30 g fat (11 g saturated)

118 mg cholesterol

812 mg sodium

31 g carbohydrates

9 g fiber

41 g protein

#### Nutritional analysis provided by Nutrition Data

##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/700830/3?mbid=HDEPI) ›

How would you rate Beef and Bean Chili?

Reviews (146)

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• it looks soooo good i will try this when i can! :]

• I love spicy but this is waaay too spicy. ended up having to dilute with another can of tomatoes and broth.

• I've been looking for a great chili and this is it. It has plenty of flavor, unlike the ones I've been trying the past couple years, and can be modified based on what you want. Some things I've changed: low sodium beans and tomatoes, don't drain the tomatoes, a can of tomato sauce for a soupier chili, added chipotle pepper spice for heat, used white black and kidneys for beans, used yellow and red peppers, used half ground beef and half ground turkey. It really adapts nicely to changes based on what you have our the mood you're in!

• Followed recommendations to increase seasoning. Added 2 TBP extra chili powder; 2 TSP extra cumin, 1-1/2TSP salt, and 1/2 tsp red pepper flakes. Used smoked paprika rather than sweet. Served over long-grain white rice with shredded aged sharp cheddar, chives, and sour cream. It was excellent chili.

• This is a good, basic chili that can be dolled up to your own taste, if you like. As many have said, I do think the spices need to be increased dramatically. And it has to be a mistake that there is no salt listed in the ingredients; that would also contribute to reviews that described it as bland. I did think it tasted a bit thin before I started the reduction, so I added several tbs of tomato paste to give it some depth. I also added a LOT of tabasco about 20 minutes before it was done. I think Tabasco's flavor goes really well with chili, and adds a nice layer of heat to the actual vegetable.

• This is a fantastic recipe, it's thick like I like my chilli. I never need to add any salt. The spice blend is just right. I have gastroparesis so since it's not heavy on the spices I can tolerate it. We do grow and can or own whole tomatoes. So I'm not sure if that's what makes the difference. The only thing we change is adding a red/green pepper which ever we have at the same time as the jalapeno. We also let it summer most of the day. This is my go to chilli at this point.

• Excellent chili IF you increase spices and salt by 50%. No need to tweak technique or ingredients (but easily done if desired). It is my go-to recipe; always a winner.

• Made made this for Monday night football! Everyone loved it!!

• I've been making this receipe for years and my family raves about it. I have made some changes to add a Cuban touch... Use 1/2 Red Beans & 1/2 Black Beans Double the chill spice packets Here's the magic... I serve it in a bowl, poured over a Jiffy Cornbread muffin stuffed and baked with a stick Guava paste...easily found in Miami or in any Cuban/Hispanic market. #magic #guava

• Marvelous recipe! We used lower sodium beans and diced tomatoes and it was great. I could use more spicy pepper but it was a great meal!

• What the others said: this didn't have even close to enough seasoning. I probably quadrupled the recommended amount of chili powder, paprika and cumin, and then added salt, onion powder, etc. on top of it. It turned out delish, but not thanks to the recipe.

• This is a great basic recipe. I know a tomato base isn't authentic but we like it. I also use tomato paste at the end for thickening, substitute stew meat, and cook in the crock pot, reserving the beans for the last hour or two. For all the one star reviews about tastelessness, don't any of you taste and adjust?

• I made it several times with minced turkey and 1.5 cups dry red beans (I like a bean heavy chilli). I also add 2 tsp red wine vinegar at the end to the sauce. The spices are excellent!

• This is a good basic recipe with lots of room to tweak. I made it with black beans instead of kidney beans, the juice of two limes, and added salt. I also put in two large jalapeños instead of measuring out tablespoons and added more cumin than the recipe called for. I was very happy with the results, although I think I'll add some Tabasco sauce next time I made it.

• This was not good. Very bland and really needed salt added and more spices. It was very disappointing will not be making again.

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  Because a big bowl of hearty chili is always warming and satisfying.

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Source: https://www.epicurious.com/recipes/food/views/beef-and-bean-chili-107079

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