Ground Beef and Bean Chili
Ground beef and kidney beans simmered with tomato paste and chili spices until thick and rich.
Equipment
- Large heavy pot with lid
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 16 oz ground beef
- 1 can red kidney beans 15 oz, drained and rinsed, or use black or pinto beans
- 1 cup low sodium beef broth plus more as needed
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 cup chopped yellow onion
- 2 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Brown. Cook the beef in a large heavy pot over medium heat until no pink remains and it reaches 160 degrees F, then drain extra fat.
- Soften. Add the onion and cook until translucent, then add the garlic for 30 seconds.
- Build. Stir in the tomato paste, Worcestershire, broth, beans, and all the spices until combined.
- Simmer. Bring to a gentle boil, reduce to low, cover, and cook 60 to 75 minutes, stirring now and then.
- Adjust. Add a splash of broth if the chili gets too thick and taste for salt.
- Serve. Ladle into bowls and top with shredded cheese, sour cream, chopped onion, and tortilla chips.
Notes
Substitutions: Swap ground turkey or sausage for the beef, and use black or pinto beans if you prefer them.
Tips: Add broth a little at a time if the chili gets too thick. A day in the fridge deepens the flavor.
Storage: Refrigerate for three to four days or freeze for two to three months. Nutrition does not include the optional toppings such as cheese, sour cream, and tortilla chips.