Simple Beef Chili with Kidney Beans

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Simple Beef Chili with Kidney Beans"

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Try this Simple Beef Chili with Kidney Beans recipe, or contribute your own. "American" and "Ground Beef" are two tags used to describe Simple Beef Chili with Kidney Beans.


Ingredients

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Makes About 3 Quarts
2 tablespoons vegetable oil or corn oil
2 medium onions; chopped fine (about 2 cups)
1 red bell pepper; cut into 1/2-inch cubes
6 medium cloves garlic; minced or pressed through garlic press (about 2 tablespoons)
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 85% lean ground beef
2 15-oz cans red kidney beans; drained and rinsed
1 28-oz can diced tomatoes; with juice
1 28-oz can tomato puree
Table salt
2 limes; cut into wedges

Original recipe makes 8

Servings  

Preparation

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.

Notes

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 cayenneor 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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 501 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 cayenneor 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. [I posted this recipe.]
khandih 5 years ago
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