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Beef and Bean Chiliamerican
PlateMap recipe · #21

Beef and Bean Chili

Thick beef chili simmered with kidney beans, tomatoes, chili powder and cumin, topped with sharp cheddar.

95minutes
6Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Browning

    10 minutesHigh heat

    Heat the oil in a heavy pot over high heat and brown the beef in batches for 8 to 10 minutes in total. Spoon off excess fat.

    Success cue

    The beef is deep brown with no pink left.

  2. 02

    Aromatics

    5 minutesMedium heat

    Lower the heat to medium and cook the chopped onion and garlic for 5 minutes until soft.

    Success cue

    The onion is soft and translucent.

  3. 03

    Spices

    1 minuteMedium heat

    Add the chili powder, cumin and 1 teaspoon of smoked paprika and stir for 1 minute.

    Success cue

    The spices smell toasted.

    Watch out

    Do not let the spices burn.

  4. 04

    Simmering

    5 minutesHigh heat

    Add the crushed tomatoes, the rinsed beans, 250 ml of water and 1 teaspoon of salt and bring to a boil.

    Success cue

    The pot is boiling.

  5. 05

    Simmering

    1 hourLow heat

    Simmer uncovered on low heat for 1 hour, stirring every 10 to 15 minutes.

    Success cue

    The chili is thick and a spoon leaves a trail across the bottom.

  6. 06

    Serve

    2 minutes

    Serve hot with the grated cheddar on top.

    Success cue

    The cheese starts to melt on the hot chili.

Cooking tips

Extra tip

Masa harina (corn flour) whisked in at the end thickens the chili with sweet corn aroma.

  • • Brown the beef well in batches; the browned bits at the bottom of the pot add flavor.
  • • A small square of dark chocolate balances the acidity of the tomatoes.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 540
Protein
44.0g
Carbs
30.9g
Fat
27.0g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Check ingredient labels

Compound ingredients vary by product; check labels and possible cross-contact.

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