Beef and Kidney Bean Chili

This from-scratch beef and bean chili layers browned beef, softened vegetables, and bloomed spices before an uncovered simmer makes it thick enough to mound on a spoon.

85 min

6 servings

A bowl of thick beef and kidney bean chili is topped with cheddar, sour cream, and scallions.

Ingredients

1 tbsp neutral oil

1 1/2 lb ground beef (85% lean)

1 medium yellow onion, diced

1 green bell pepper, diced

4 garlic cloves, minced

3 tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1 (28 oz) can crushed tomatoes

2 (15 oz) cans kidney beans, drained and rinsed

Equipment

Large Dutch oven · Wooden spoon · Ladle · Can opener

Make ahead and freeze

Refrigerate cooled chili up to 4 days, or freeze in airtight portions up to 3 months. Thaw overnight and reheat gently, adding water if needed.

Topping bar

Put cheddar, sour cream, and scallions in small bowls so each serving gets its own cool, fresh finish.

Brown the base

01. Heat the oil until it shimmers; a hot pot lets the beef brown instead of steam.

02. Cook and crumble the beef until well browned, then spoon off only a heavy excess of fat.

Build deep flavor

03. Soften the onion and bell pepper while scraping the fond into the mixture.

04. Stir garlic, chili powder, cumin, and oregano constantly for 45 seconds so their aroma blooms without burning.

Simmer the chili

05. Add tomatoes, water, and rinsed beans, scraping the pot bottom clean before the liquid comes to a bubble.

06. Simmer uncovered on medium-low for 40 minutes and stir every 10 minutes; the chili is ready when a spoon leaves a short trail.

Finish and serve

07. Season to taste, then rest the chili off heat for 5 minutes so it settles into a spoonable texture.

08. Ladle into warm bowls and add cheddar, sour cream, and scallions at the table for contrast.