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Close-up of chili with beans and lean ground beef in a ceramic bowl, topped with sliced green onions
Dreena Grace Burthon

Chili with Beans and Lean Beef

A simple, filling chili made with lean beef and beans. Cooked slow, thick, and meant to eat like a real meal. Works well for people who want something hearty without overthinking it.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 85 to 90 percent lean
  • 1 tbsp olive oil optional, only if beef is very lean
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can kidney beans 15 oz, rinsed and drained
  • 1 can diced tomatoes 14 to 15 oz, no added sugar
  • 2 tbsp chili powder adjust to taste
  • 1 tsp ground cumin
  • 1 tsp salt start light
  • 1 cup water or broth add more only if needed

Equipment

  • 1 Large pot or Dutch oven Heavy bottom works best
  • 1 Cutting board Nothing fancy
  • 1 Knife Sharp helps, obviously
  • 1 Wooden Spoon Or whatever you always use
  • 1 Can opener For the beans and tomatoes

Method
 

  1. Heat a large pot or Dutch oven over medium heat. Add the beef directly to the pot. Let it sit for a minute before breaking it up so it can brown.
  2. Season the beef lightly with salt. Cook until most of the pink is gone and it looks browned, not gray.
  3. Add the chopped onion. Stir and cook until softened, about five minutes. Add the garlic and stir for about thirty seconds, just until fragrant.
  4. Add the chili powder and cumin directly to the pot. Stir well and let the spices warm for about a minute.
  5. Pour in the diced tomatoes. Scrape the bottom of the pot to loosen anything stuck there.
  6. Add the beans and the water or broth. Stir gently to combine everything.
  7. Bring the chili to a low simmer. Reduce heat and let it cook uncovered for about one hour, stirring occasionally.
  8. If the chili gets too thick, add a small splash of water. If it feels thin, let it simmer longer.
  9. Taste and adjust salt if needed. Turn off the heat and let the chili sit for about ten minutes before serving.

Notes

  • This chili thickens as it sits. If it looks loose at first, give it time.
  • Rinsing the beans helps more than people think. Do not skip it.
  • If the beef is very lean, a little olive oil helps with browning. Otherwise, you can skip it.
  • Taste near the end, not at the beginning. Early chili always tastes unfinished.
  • Chili usually gets better after it rests for a bit. Ten minutes helps. Overnight helps more.
  • If you are watching portions, serve it in a bowl, not straight from the pot. That makes a difference.
  • Skip bread or chips if blood sugar tends to run high for you. The chili holds up fine on its own.