Weeknight Beef and Bean Chili

By Benjamin Moore Eubank

A straightforward beef and kidney bean chili with deep chili powder flavor that simmers to spoon-coating thickness in under an hour.

Yield: 6 servings · Prep: 15 min · Cook: 45 min · Total: 60 min

Ingredients

• kosher salt
• 3 tbsp chili powder
• 1 yellow onion
• 2 tsp ground cumin
• 1 can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp dried oregano
• 3 cloves garlic
• sour cream
• 1 1/2 lb ground beef
• 2 cans kidney beans

Steps

1. Brown the ground beef in a dutch oven over medium-high heat, breaking it into crumbles.
2. Add the onion and cook until softened, scraping up any browned bits.
3. Stir in the garlic, chili powder, cumin, oregano, and tomato paste and cook until fragrant and brick red, about 1 minute.
4. Add the crushed tomatoes, kidney beans, and beef broth and bring everything to a steady simmer.
5. Simmer uncovered, stirring occasionally, until thickened and rich.
6. Season with salt and serve in bowls with a dollop of sour cream.