Mains · American
Beef Chili with Kidney Beans
One big pot, two hours of gentle bubbling, and a kitchen that smells like a game-day party.
- Hands-on
- 45 min
- Hands-off
- 2 h
- Total
- 2 h 45 min
- Makes
- 8 servings (8 to 10; about 2.8 liters / 3 quarts)
- Serves
- 8
- easy
- game-day
- make-ahead
- big-batch
- freezer-friendly
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? The sources only give the full batch. If you make less, it can thicken and catch sooner, so go by the doneness cues and stir more often. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: large heavy-bottomed Dutch oven or stockpot (not aluminum or cast iron that can react with tomatoes) · wooden spoon · colander or sieve · chopping board and knife · ladle
Contains: none of the 9 major allergens in the listed ingredients
Method
Toast the spices with the vegetables
Heat the 2 tbsp oil in a large heavy pot over medium heat until it shimmers, 3 to 4 minutes. Add the onions, bell pepper, garlic, 4 tbsp chili powder, 1 tbsp cumin, 2 tsp coriander, 1 tsp pepper flakes, 1 tsp oregano and 1/2 tsp cayenne. Cook, stirring now and then, for about 10 minutes.
Ready when: The vegetables are soft and just starting to brown at the edges, and the spices smell toasty.
Brown the first half of the beef
Turn the heat to medium-high. Add half the beef, about 454 g (1 lb), and break it up with a wooden spoon. Cook for 3 to 4 minutes.
Ready when: No pink is left and the meat is just starting to brown.
Otto tried this firstOtto tips in all 2 lb of beef at once. It steams grey in its own juices instead of browning, so the sources add it in halves and keep the heat high.Brown the rest
Add the remaining 454 g (1 lb) beef and cook, breaking it up, for another 3 to 4 minutes.
Ready when: All the beef has lost its pink color.
Simmer covered
Stir in the 2 cans of drained kidney beans, the can of diced tomatoes with juice, the can of tomato puree and 1/2 tsp salt. Bring it to a boil, then turn the heat to low, cover and simmer for 1 hour, stirring now and then.
Ready when: Small, lazy bubbles break the surface. It shouldn't be a rolling boil.
Simmer uncovered
Take off the lid and simmer for 1 hour more, stirring now and then. If it starts to catch on the bottom, stir in 1/2 cup (120 ml) water.
Ready when: The beef is tender, and the chili is dark, rich and slightly thickened. After this long simmer it is well past 71°C / 160°F, the safe temperature for ground beef.
Season and serve
Taste and add more salt if it needs it. Serve with the lime wedges and your choice of toppings.
Swaps
- Instead of the stovetop simmer: a slow cooker Slow-cooker option: after browning the beef, move everything to a slow cooker, add the beans, tomatoes, puree and salt, and cook on high for 4 hours.
Make ahead, store & reheat
- Make ahead
- The flavor gets better with time, so you can make it a day ahead. Cool it, refrigerate within 1 to 2 hours, and reheat it until steaming hot. Some recipes allow up to 5 days ahead, but we follow the stricter food-safety limit of 48 hours for leftovers.
- Storage
- Refrigerate within 1 to 2 hours of cooking, in shallow containers so it cools faster. Eat within 48 hours or freeze it for up to a month. Thaw in the fridge.
- Reheat
- Reheat in a pot, stirring, until it's steaming hot all the way through (74°C / 165°F for leftovers). Only reheat it once.
If something goes wrong
- The beef looks grey and watery instead of browned
Add it in two halves over medium-high heat, letting the first half lose its pink and start to brown before the second goes in. - The chili is sticking to the bottom of the pot
Stir in 1/2 cup (120 ml) water and make sure the heat is really low.
Good to know
- Like it hotter? Add a little more red pepper flakes or cayenne, or both.
- Topping ideas: diced fresh tomato, avocado, sliced scallions, chopped red onion, cilantro, sour cream, and shredded Monterey Jack or cheddar.
Safety
- Wash your hands and the board after handling raw ground beef, and keep it away from ready-to-eat toppings.
- Hot chili can spit when it bubbles. Stir with a long spoon and keep kids back from the stove.
- A big pot of chili cools slowly. Split leftovers into shallow containers before refrigerating them.
- The recipe has none of the main food allergens, but toppings like sour cream and cheese contain milk. Check chili powder blends for additives if you cook for someone with allergies.