Description
This classic crimson bean stew chili is a hearty, warming, and deeply satisfying meal perfect for busy weeknights and family dinners. It’s a reliable, healthy, and easy-to-make dish that everyone will love.
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds ground beef (80/20 lean for flavor)
- 1 large yellow onion, diced
- 2 bell peppers (any color), diced
- 3 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 (28 oz) can diced tomatoes, undrained (fire-roasted for extra depth)
- 2 (15 oz each) cans kidney beans, rinsed and drained (or pinto beans)
- 2 cups beef broth (low-sodium, or water for a lighter taste)
- 1 teaspoon salt, to taste
- 0.5 teaspoon black pepper, to taste
Instructions
- Prep Your Ingredients: Gather everything. Chop onion and bell peppers into 0.5-inch pieces, mince garlic, and drain/rinse kidney beans.
- Brown the Meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef, break it up with a spoon, and cook until fully browned. Drain any excess fat.
- Sauté Aromatics: Add the diced onion and bell peppers to the pot; cook until softened and translucent (about 5 minutes). Stir in minced garlic and tomato paste for 1 minute until a rich, fragrant aroma fills the air.
- Build Flavor Base: Stir in chili powder, cumin, and oregano. Cook for 1 minute to toast the spices, enhancing their deeply aromatic scent.
- Simmer to Perfection: Pour in diced tomatoes (undrained), rinsed kidney beans, and beef broth. Stir well, bring to a gentle simmer, then reduce heat to low. Cover and cook for at least 25-30 minutes, stirring occasionally, until the chili thickens slightly and flavors meld. (If your chili looks too thin, simply remove the lid and simmer uncovered for an extra 10-15 minutes.)
Notes
To save time, use pre-chopped vegetables. For added heat, include cayenne or diced jalapeno. A small square of dark chocolate or a splash of brewed coffee can deepen savory notes. If chili is too thick, add 0.25-0.5 cup more beef broth or water; if too thin, simmer uncovered for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 400g)
- Calories: 420 calories
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 65 mg