Ingredients Jump to Instructions ↓

  1. 1 lb ground beef

  2. 1 large onion, peeled and chopped

  3. 4 cloves garlic, peeled and chopped

  4. 1 15-oz. can diced tomatoes (with liquid)

  5. 2 cups beef stock

  6. 1 15-oz. can white beans, drained and rinsed

  7. 1 15-oz. can kidney beans, drained and rinsed

  8. 1 15-oz. can pinto beans, drained and rinsed

  9. 1 8-oz. can black beans, drained and rinsed

  10. 1 Tbsp ground cumin

  11. 1 tsp cayenne pepper

  12. 1 tsp paprika

  13. 1 tsp garlic powder

  14. 1 tsp dried oregano, crumbled tsp ground white pepper Kosher salt, to taste

Instructions Jump to Ingredients ↑

  1. Photo Danilo Alfaro In a large Dutch oven or heavy soup pot, brown the beef over medium heat in a small amount of oil. Drain excess fat, remove beef from pot and set aside. Add the onion and garlic and to the pot and saut until slightly browned. Add about cup of beef stock and use a wooden spoon or heat-proof spatula to loosen all the flavory bits from the bottom of the pot. Add the tomatoes and the browned beef. Cook for a minute, then add the beans, seasonings (but not the salt) and the remaining stock. Simmer for 20-30 minutes or until the chili has thickened, stirring occasionally. If the chili thickens too much, adjust the consistency with a bit more beef stock. Season to taste with Kosher salt. Serve hot.


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