Why This Recipe Works

It was important to brown the beef for maximum flavor, but we had to be sure not to overbrown it. Heating the meat in our Quick Beef and Bean Chili until it was just cooked through prevented it from toughening during the simmer in the final step. We found it was unnecessary to toast the dry spices before adding them in the recipe. They bloomed in the Dutch oven along with the meat.

Before You Begin

Serve with pickled jalapeños, shredded cheese, sour cream, and diced avocado.

Instructions

Process half of the beans and half of tomatoes in food processor to coarse paste; set aside. Cook beef and onion in Dutch oven over medium heat until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in pureed bean-tomato mixture and remaining beans and tomatoes.

Bring chili to boil, then reduce heat to low, and simmer, covered and stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro and season with salt and pepper. Serve.