Recipe for Beef and Bean Chili

By Jenna Holst

A pot of spicy chili is welcome whatever the weather — hot or chilly. This chunky version is made with beef cubes. Serve it with rice, cornbread, or warmed flour tortillas. This recipe freezes well.

[Credit: iStockphoto.com/WendyTDavis]
Credit: iStockphoto.com/WendyTDavis

Yield: 6 servings

Preparation time: 30 minutes

Cooking time: 1-1/2 to 2 hours

Spice meter: Hot and spicy

2 pounds trimmed beef chuck, cut into 1-1/2 inch cubes

1-1/2 teaspoons salt

3 tablespoons vegetable oil

1 medium onion, chopped

1 medium green bell pepper, chopped

3 cloves garlic, chopped

3 to 4 tablespoons chili powder, or to taste

1 teaspoon ground cumin

1/4 to 1/2 teaspoon cayenne, or to taste

1-1/2 cups tomato puree or canned crushed tomatoes

3/4 cup mild-flavored beer or water

1-1/2 cups cooked red kidney beans or pinto beans or one 16-ounce can red kidney beans or pinto beans, rinsed and drained

Grated Monterrey Jack cheese or cheddar cheese or sour cream for garnish

  1. Season the beef with 3/4 teaspoon of the salt.

    In a stewpot over medium heat, heat 1-1/2 tablespoons of the vegetable oil. Lightly brown the meat on all sides, in batches if necessary, adding an additional 1/2 tablespoon vegetable oil as necessary. With a slotted spoon, transfer the meat to a plate and set aside.

  2. In the same stewpot, still over medium heat, heat the remaining 1 to 1-1/2 tablespoons of vegetable oil.

    Add the onion and green bell pepper and cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chili powder, cumin, and cayenne and cook, stirring often, for 1 to 2 minutes.

  3. Return the beef to the pot and stir, coating the meat with the spices.

    Add the tomato puree and beer. Reduce the heat to medium-low. Simmer, uncovered, until the beef is tender, about 1 to 1-1/2 hours.

  4. Add the kidney beans and the remaining 3/4 teaspoon salt and simmer, uncovered, for 15 to 20 minutes. If too much liquid has evaporated, add a little extra when you add the beans.

Per serving: Calories 513 (From Fat 293); Fat 33g (Saturated 10g); Cholesterol 103mg; Sodium 935mg; Carbohydrate 21g (Dietary Fiber 7g); Protein 35g.