Tex-Mex
Weeknight Beef and Bean Chili
Warm, smoky, and filling, with a spice level you can adjust with one jalapeno. It makes enough for leftovers or the freezer.
- Prep10 min
- Cook35 min
- Total45 min
- Cost (est.)$3.00/serving
- Leveleasy
Servings
Ingredients
Produce
- 1 yellow onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno, diced (optional)
Meat
- 1½ lb ground beef
Pantry
- 2 tbsp tomato paste
- 1 can crushed or diced tomatoes (28-oz can)
- 2 cans kidney beans (15-oz cans), drained and rinsed
- 1 cup water
- 1 tsp salt
Spices
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
Estimated cost: about $18.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Brown the beef in a large pot over medium-high heat for 6 to 7 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Drain most of the fat.
- Add the onion, bell pepper, and jalapeno and cook for 5 minutes, until softened.
- Stir in the garlic, chili powder, cumin, paprika, oregano, and tomato paste and cook for 1 minute.
- Add the tomatoes, beans, water, and salt. Bring to a simmer, then reduce the heat to medium-low.
- Simmer uncovered for 20 to 25 minutes, stirring now and then, until thick. Taste and adjust the salt and heat.
Equipment
large pot or Dutch oven
Tips
- Top with shredded cheese, sour cream, or scallions (these add milk).
- Freeze portions in containers for up to 3 months.
Photo: ssfaulkn on Flickr via Openverse (Public Domain Mark 1.0). All credits
