Beef and Bean Chili
An American heartland classic, slow-simmered ground beef and three-bean chili with smoky chipotle and cumin.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion and green pepper finely. Mince garlic cloves and chipotle chilli. Drain and rinse kidney, black, and pinto beans. Grate cheddar cheese. Have all spices measured and ready.
Sear
Heat 1.5 tbsp oil in a medium heavy pot over high heat. Add beef mince, break up with a spoon, cook 5–6 minutes until deeply browned with no pink. Drain excess fat, leaving 0.5 tbsp.
Saute
Reduce heat to medium. Add onion and green pepper, cook 4–5 minutes stirring occasionally until softened. Add garlic, chipotle, and tomato paste; cook 1–2 minutes stirring until paste darkens.
Bloom
Stir in cumin, smoked paprika, chilli powder, oregano, salt, and pepper for 30 seconds until fragrant.
Simmer
Pour in crushed tomatoes and beef stock, stir to combine. Add all three beans and bring to a gentle boil. Reduce heat to low, simmer uncovered 35–40 minutes stirring occasionally until thickened and flavours deepen. Season to taste.
Plate
Ladle chili into bowls and serve with sour cream, grated cheddar, and cornbread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.