Tuesday, February 12, 2013

Recipe: Quick Beef and Bean Chili

Based on a  recipe for "Beef and Bean Chili" from  The America's Test Kitchen Quick Family Cookbook, 2012, p. 53. Prepared for dinner on February 10, 2013. Serves 6.

  • The Cookbook estimates 45 minutes for this recipe, it took me a little longer.
  • You can adjust the cayenne from 0 up to ½ teaspoon to suit your taste.
  • The tomato/bean paste in step 4 thickens the chili thus reducing the simmering time.
  • Be sure to use fresh spices, especially the chili powder. The Test Kitchen prefers Spice Island Chili Powder.


2 15-ounce cans kidney beans
2 14.5-ounce cans diced tomatoes
1 tablespoon vegetable oil
1½ pounds 85% lean ground beef
1 onion
4 garlic cloves
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
¼ teaspoon cayenne pepper
Salt and pepper
1 cup beef broth


  1. Rinse and drain the kidney beans.
  2. Peel and finely chop the onion.
  3. Peel and press the garlic through a garlic press.
  4. In a food processor, process 1½ cups beans and one can of tomatoes for about 10 seconds to form a coarse paste.
  5. In a Dutch oven, heat oil over medium heat until shimmering.
  6. Add the ground beef and onions. Break up the beef with a spoon and cook until no pink remains, about 10 minutes.
  7. Stir in garlic, chili powder, cumin, sugar, cayenne, and ½ teaspoon table salt and cook until fragrant, about 1 minute
  8. Stir in broth, bean/tomato paste, remaining beans and tomatoes.
  9. Simmer for 20 minutes, season to taste with salt and pepper, and serve.

Rinse and drain kidney beans.

Process some of the beans and tomatoes, forming a coarse paste.
Prepare the remaining ingredients: beef broth, onion, garlic, chili powder, cayenne, sugar, salt, cumin, and ground beef.
Cook the onion and ground beef until no pink remains.
Add garlic, chili powder, cumin, sugar, salt, and cayenne and cook about 1 minute.
Add the beans, tomatoes, and bean/tomato paste.
Simmer for 20 minutes.

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