Red bean chili recipe


  • Yield: 6 Servings
  • Total Time: 45 Minutes


  • 2 to 2¼ pounds lean ground beef
  • 1 large onion, chopped (about 1½ cups)
  • 5 cloves garlic, finely chopped
  • 2 (14.5-ounce) cans beef broth
  • ⅓ cup chili powder
  • 2 teaspoons ground cumin
  • 1 (14.5-ounce) can diced tomatoes
  • 2 (15.5-ounce) cans kidney beans, drained
  • 1 teaspoon kosher salt
  • 1 tablespoon cider vinegar
  • Grated Cheddar, sour cream, and chopped jalapeños, for topping (optional)
How to Make It
  1. Brown the beef in a large saucepan over medium-high heat. Add the onion and cook until translucent. Add the garlic. Gradually add the broth, scraping up any browned bits; bring to a boil. Add the chili powder, cumin, and tomatoes; simmer, covered, for 10 minutes.
  2. Add the beans, salt, and vinegar. Simmer, uncovered, for 10 minutes more. Serve topped with Cheddar, sour cream, and chopped jalapeños (if desired).

Leave A Reply

%d bloggers like this: