Beef and Kidney Bean Chilli
Lalkila Kitchen · Beef · Meat · Main dishes · International influenced · Everyday cooking
Browned beef, tomato and cooked canned kidney beans make a substantial one-pan chilli. The beans enter near the end because they are already cooked. Give the tomato base time to simmer before deciding whether it needs more water.
Ingredients
- 1 large onion and 1 red pepper, chopped
- 2 garlic cloves, chopped
- 1 tbsp oil
- 1 tbsp mild chilli powder
- 1 tsp each paprika and ground cumin
- 500 g lean minced beef
- 1 beef stock cube dissolved in 300 ml hot water
- 400 g canned chopped tomatoes
- 1/2 tsp dried marjoram
- 1 tsp sugar
- 2 tbsp tomato purée
- 410 g can cooked kidney beans, drained and rinsed
- Salt and pepper to taste
Method
- Soften onion in oil. Add pepper, garlic and ground spices and stir briefly.
- Add beef and break up clumps as it browns. Stir in stock, tomatoes, marjoram, sugar and tomato purée; season.
- Simmer gently, covered, about 20 minutes, stirring and adding water if necessary.
- Add beans and simmer about 10 minutes until hot. Ensure ground beef reaches at least 71°C (160°F). Adjust seasoning.
Cooking notes
Use cooked canned beans here, not soaked raw kidney beans. Drain them before adding so their packing liquid does not unexpectedly dilute the sauce. Mild chilli powder is the selected source option; powders differ, so check your own packet. Rice and sour cream are omitted from this stand-alone recipe and from its illustration.
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Source and adaptation
Adapted from the Good Food team’s Chilli Con Carne Recipe. Original recipe.
Selected the listed mild chilli option and generic canned tomatoes. Included the 300 ml stock water from the method and omitted serving accompaniments.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.