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Homestyle Two-Bean Beef Chili
Andre Lewis

Homestyle Two-Bean Beef Chili

This is the familiar weeknight bowl: fine beef crumbles, red sauce, kidney beans and pintos. A green pepper gives it the old-school potluck flavor people expect. Give it the full uncovered simmer so the broth becomes chili instead of tomato soup.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned kidney beans drained
  • 15 oz canned pinto beans drained
  • 2 cups low-sodium beef broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Cook the beef in a Dutch oven over medium-high heat for 8 minutes, breaking it into fine crumbles, until it reaches 160°F.
  2. Drain all but 1 tablespoon of fat, add the onion and bell pepper, and cook for 5 minutes until softened.
  3. Stir in the chili powder and cumin for 30 seconds until fragrant.
  4. Add the tomatoes, kidney beans, pinto beans, broth and salt and bring the pot to a gentle simmer.
  5. Cook uncovered for 35 minutes, stirring several times, until the beans are tender and the chili mounds briefly on a spoon.