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Fast All-American Beef Chili

By

Published on June 25, 2009

Yield

Serves 4 to 6

Fast All-American Beef Chili

Ingredients

1 (28-ounce) can diced tomatoes1 (15-ounce) can dark red kidney beans, rinsed2-3 teaspoons minced chipotle chiles in adobo sauce2 teaspoons sugarSalt and ground black pepper2 tablespoons vegetable oil1 onion, minced3 tablespoons chili powder2 teaspoons ground cumin3 garlic cloves, minced1 ½ pounds 85 percent lean ground beef

Before You Begin

The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.

Instructions

    puree tomatoes

  1. Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.

    2. heat tomatoes with beans

  2. Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.

    3. sauté aromatics

  3. Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

    4. add beef

  4. Increase heat to medium-high and add beef. Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.

    5. add tomatoes and simmer

  5. Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper to taste before serving.
Fast All-American Beef Chili

Fast All-American Beef Chili

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Yield

Serves 4 to 6

Ingredients

Ingredient check list

Ingredients

Ingredient check list

Ingredients

Ingredient check list

Why This Recipe Works

For a busy weeknight chili recipe, we cooked beans and canned diced tomatoes in one pot, browned the beef, aromatics, and spices in another, and then combined them and simmered them together for a mere 15 minutes before serving.

Before You Begin

The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.

Instructions

    puree tomatoes

  1. Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.

    2. heat tomatoes with beans

  2. Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.

    3. sauté aromatics

  3. Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

    4. add beef

  4. Increase heat to medium-high and add beef. Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.

    5. add tomatoes and simmer

  5. Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper to taste before serving.
  6. 6.Enjoy!
    Fast All-American Beef Chili

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