Quick Beef and Bean Chili
By America's Test KitchenPublished on March 22, 2012
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
2 (16-ounce) cans red kidney beans, drained and rinsed2 (14.5-ounce) cans diced tomatoes 1 ½ pounds 85 percent lean ground beef 1 onion, chopped fine4 garlic cloves, minced3 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons sugar ¼ cup chopped fresh cilantro leaves Salt and pepper
Before You Begin
Serve with pickled jalapeños, shredded cheese, sour cream, and diced avocado.
Instructions
- Process half of the beans and half of tomatoes in food processor to coarse paste; set aside. Cook beef and onion in Dutch oven over medium heat until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in pureed bean-tomato mixture and remaining beans and tomatoes.
- Bring chili to boil, then reduce heat to low, and simmer, covered and stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro and season with salt and pepper. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
2 (16-ounce) cans red kidney beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes
1 ½ pounds 85 percent lean ground beef
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
¼ cup chopped fresh cilantro leaves
Salt and pepper
Ingredients
2 (16-ounce) cans red kidney beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes
1 ½ pounds 85 percent lean ground beef
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
¼ cup chopped fresh cilantro leaves
Salt and pepper
Ingredients
2 (16-ounce) cans red kidney beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes
1 ½ pounds 85 percent lean ground beef
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
¼ cup chopped fresh cilantro leaves
Salt and pepper
Why This Recipe Works
It was important to brown the beef for maximum flavor, but we had to be sure not to overbrown it. Heating the meat in our Quick Beef and Bean Chili until it was just cooked through prevented it from toughening during the simmer in the final step. We found it was unnecessary to toast the dry spices before adding them in the recipe. They bloomed in the Dutch oven along with the meat.
Before You Begin
Serve with pickled jalapeños, shredded cheese, sour cream, and diced avocado.
Instructions
- Process half of the beans and half of tomatoes in food processor to coarse paste; set aside. Cook beef and onion in Dutch oven over medium heat until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in pureed bean-tomato mixture and remaining beans and tomatoes.
- Bring chili to boil, then reduce heat to low, and simmer, covered and stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro and season with salt and pepper. Serve.
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