Beef Chili With Kidney Beans Recipe

Name: Beef Chili With Kidney Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable corn oil; 2 medium onions, chopped fine (about 2 cups); 1 medium red bell pepper, stemmed seeded cut 1/2-inch dice; 6 medium garlic cloves, minced (about 2 TBSP); 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 lean ground beef (80 %); 2 (15 ounce) cans dark red kidney beans, drained and rinsed; 1 (28 ounce) can diced tomatoes with juice; 1 (28 ounce) can tomato puree; salt; 2 limes, cut into wedges

Servings: persons

2 tablespoons vegetable corn oil
2 medium onions, chopped fine (about 2 cups)
1 medium red bell pepper, stemmed seeded cut 1/2-inch dice
6 medium garlic cloves, minced (about 2 TBSP)
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 lean ground beef (80 %)
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato puree
salt
2 limes, cut into wedges

1
Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
2
Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
3
Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
4
Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
5
Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
6
Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
7
Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
8
Adjust the seasoning with additional salt.
9
Serve with lime wedges and condiments (see note), if desired.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable corn oil, 2 medium onions, chopped fine (about 2 cups), 1 medium red bell pepper, stemmed seeded cut 1/2-inch dice, 6 medium garlic cloves, minced (about 2 TBSP), and more.

Yes, Beef Chili With Kidney Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Chili With Kidney Beans

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