Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Heavy 4-quart (4-liter) pot
- Knife, wooden spoon, colander and thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Paprika, cumin and a measured amount of chili flakes give more predictable heat than an unspecified chili-powder blend.
- Bread, rice, cheese and sour cream for serving are not included in the ingredients or nutrition.
Make it work
- Burning on the base: reduce the heat and add a small splash of water, stirring more often.
- Too spicy: serve a smaller portion with a separately chosen mild side; adding extra ingredients changes nutrition.
Prep 20 min · Cook 55 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 lb (450 g) 90%-lean ground beef
- One 15-oz can kidney beans, drained to about 1 1/2 cups (255 g)
- One 28-oz can (800 g) crushed tomatoes
- 1 medium onion (150 g), finely diced
- 1 red bell pepper (150 g), diced
- 3 garlic cloves (9 g), minced
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water
- 2 tsp (5 g) ground cumin
- 2 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) red chili flakes
- 3/4 tsp (4.5 g) fine salt
Step-by-step method
- Prepare the vegetables
Dice onion and pepper into pieces about 1/4 inch (6 mm) wide. Drain and rinse the kidney beans. Use canned, fully cooked beans; raw dried kidney beans are not a direct substitute. - Soften the base
Heat oil in a heavy 4-quart (4-liter) pot over medium heat. Cook onion and pepper for 6–8 minutes, stirring, until softened. Add garlic and stir for 30 seconds without letting it brown. - Brown the beef
Add ground beef, increase the heat slightly and break it into small crumbs. Cook 6–8 minutes until no pink remains and some areas brown. Spoon off excessive rendered fat if present; removing fat changes the estimate. - Bloom the seasoning
Stir in tomato paste, cumin, paprika, chili flakes and salt. Cook for 1 minute, stirring against the base so the paste darkens a little without scorching. - Simmer gently
Add crushed tomatoes and water. Bring to a gentle bubble, partly cover and cook for 25 minutes, stirring every 5–10 minutes. Add the drained beans and simmer uncovered another 10 minutes. - Adjust and portion
The finished chili should spoon thickly rather than run like soup. If too thick, add small splashes of hot water; if thin, simmer uncovered longer. Check ground beef reached 160°F (71°C), then divide into four bowls.
Cook’s notes
A thick beef-and-bean chili with tomatoes and a controllable level of heat. This American home version uses cooked canned beans and a simple spice mixture.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 415 kcal · Protein 33 g · Carbohydrates 38 g · Fat 16 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.