Fast All-American Beef Chili
By America's Test KitchenPublished on June 25, 2009
Yield
Serves 4 to 6
Ingredients
1 (28-ounce) can diced tomatoes 1 (15-ounce) can dark red kidney beans, rinsed2-3 teaspoons minced chipotle chiles in adobo sauce 2 teaspoons sugar Salt and ground black pepper 2 tablespoons vegetable oil 1 onion, minced3 tablespoons chili powder 2 teaspoons ground cumin 3 garlic cloves, minced1 ½ pounds 85 percent lean ground beef
Before You Begin
The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.
Instructions
- Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
- Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Increase heat to medium-high and add beef. Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
- Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper to taste before serving.
puree tomatoes
heat tomatoes with beans
sauté aromatics
add beef
add tomatoes and simmer
Yield
Serves 4 to 6Ingredients
1 (28-ounce) can diced tomatoes
1 (15-ounce) can dark red kidney beans, rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
Salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 ½ pounds 85 percent lean ground beef
Ingredients
1 (28-ounce) can diced tomatoes
1 (15-ounce) can dark red kidney beans, rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
Salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 ½ pounds 85 percent lean ground beef
Ingredients
1 (28-ounce) can diced tomatoes
1 (15-ounce) can dark red kidney beans, rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
Salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 ½ pounds 85 percent lean ground beef
Why This Recipe Works
For a busy weeknight chili recipe, we cooked beans and canned diced tomatoes in one pot, browned the beef, aromatics, and spices in another, and then combined them and simmered them together for a mere 15 minutes before serving.
Before You Begin
The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.
Instructions
- Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
- Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Increase heat to medium-high and add beef. Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
- Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper to taste before serving.
puree tomatoes
heat tomatoes with beans
sauté aromatics
add beef
add tomatoes and simmer
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