Serves 8
150 min
Beef Chili with Beans
Recipe GLPR1b1c3f64a0f8fa
A hearty, slow-simmered beef chili loaded with tender pinto beans, aromatic spices, and smoky chipotle peppers. This rich, complex chili develops deeper flavors as it cooks and is perfect served with cornbread or over rice.
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Ingredients
3 tablespoons vegetable oil
3 pounds ground beef chuck
2 large onions, finely chopped
1 green bell pepper, finely chopped
5 garlic cloves, minced
3 tablespoons pure ancho chile powder
3 tablespoons pure pasilla chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon sugar
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
3 cups low-sodium beef broth
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14 ounces) diced tomatoes with juices
5 chipotle chiles in adobo, seeded and finely chopped
1 cup tomato sauce
1/4 cup tomato paste
1 tablespoon cider vinegar
1 Juice of 1 lime
Salt to taste
Directions
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add the ground beef chuck in batches, breaking it up with a wooden spoon as it cooks. Brown the meat thoroughly, breaking it into small crumbles, until it reaches an internal temperature of 160°F and no pink remains. Transfer the cooked beef to a plate and set aside.
Reduce heat to medium. In the same pot, add the chopped onions and green bell pepper. Sauté until softened and fragrant, about 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute more.
Stir in the ancho chile powder, pasilla chile powder, ground cumin, ground coriander, sugar, thyme, oregano, black pepper, and cayenne pepper. Cook the spice mixture for 2-3 minutes, stirring constantly, until fragrant and deeply colored.
Return the cooked ground beef to the pot. Stir well to coat the meat with the spice mixture. Pour in the beef broth, stirring to combine all ingredients.
Add the drained and rinsed pinto beans, diced tomatoes with their juices, chopped chipotle chiles, tomato sauce, and tomato paste. Stir thoroughly to integrate all components.
Bring the chili to a gentle simmer. Reduce heat to low and allow it to simmer uncovered for about 2 hours, stirring occasionally. The longer cooking allows the flavors to meld and deepen.
In the final 10 minutes of cooking, stir in the cider vinegar and lime juice. Taste the chili and adjust the seasoning with salt as needed. Serve hot.
