Beef and Bean Chili
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 31
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 44
- Cholesterol
- 97
- Sodium
- 1236
- Total: 2 hr 30 min
- Active: 40 min
Ingredients
5 tablespoons vegetable oil
2 pounds beef chuck roast, cut into 3/4-inch cubes
Kosher salt and freshly ground pepper
1 large onion, chopped
4 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped (remove seeds for less heat)
3 tablespoons chili powder, plus more to taste
2 teaspoons ground cumin
1 tablespoon tomato paste
1 14.5-ounce can diced tomatoes
3 cups low-sodium beef broth
2 15-ounce cans kidney beans, undrained
Directions
- Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
- Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
- Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
- Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
- Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.