1.16.2013

Red Bean and Beef Chili



Red Bean and Beef Chili is lean ground beef sautéed with onions and garlic, then simmered with red kidney beans, tomato paste, broth and spices until it thickens to a nutritious and tasty dish that has become one of our favorite chili.

And, to our surprise, how easy it was to make this classic dish.

We have to tell you a little secret, growing up in our Italian family, we never - ever had chili nor ever made it before.  EVER !   But, because we have a lot of boys and men in our large family that LOVE watching football, "chili" has become a part of that whole football thing, along with chicken wings, and beer.  

So, with football games to watch every week,  we wanted to improvise one night on making a chili with some input from our boys.  And,  since we had red kidney beans on hand, we decided to put them to good use in our chili!  


We bought the very leanest ground beef you can find, which helps cut some of the fat out.  Sauteed the onions and garlic for a few minutes ( no wine in this one, but maybe the next chili we make), then added in the red beans and a few spices, along with some beef broth and some tomato paste. All which definitely pumped up the flavor and texture in this hearty dish.

It turned out really good. I was glad to see the boys chopping down the chili, they gave us a thumbs up!  You only need to serve it with your favorite tortilla chips, or maybe some crusty bread and a green salad as a side; and you complete the meal!  The boys loved it!  We hope you will too!


 Red Bean and Beef Chili 

  • 2 Tbsp. olive oil
  • 1 medium onion - chopped
  • 1 pound lean ground beef ( 90% lean)
  • 4 garlic cloves -sliced
  • 1+ 1/2 cups beef stock
  • 1+ 1/2 cups water
  • 1 can (6 ounce) tomato paste
  • 1 can (15 ounce) red kidney beans- rinsed
  • 1+ 1/2 tsp. salt
  • 1/8 tsp. ground cayenne pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 tsp. hot sauce


In a large skillet, heat olive oil. Add chopped onion and garlic slices. Saute for about 5 minutes, until onion becomes translucent.  Add chop meat and on medium to low heat, cook the chop meat until  it browns, about 6-8 minutes.

Add tomato paste, water, beef stock and seasonings.  Lower the heat and simmer uncovered for about 35 to 45 minutes, until sauce thickens. Stirring occasionally.  Remove and serve. Garnish with some fresh chopped onions on top. 


Serves 6 to 8

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6 comments:

  1. My husband would adore this recipe! Thanks :) Have a lovely week.

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  2. I <3 Chili! Looks very appetizing... :)

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  3. this would be perfect for the super bowl!

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  4. Just this morning, my husband requested chili! Yours looks absolutely delicious and you're serving it just like I like it...fresh chopped onion on top!

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  5. Lovely chilli with great flavors - looking forward to a bowl!
    mary x

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  6. I love chili and I'm so ready for a big pot! This sounds like a very good recipe. The beef stock is a great idea. Thanks!

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