Bean And Beef Chill

Bean And Beef Chill

March 2015

Bowl of chili with cheese, onions, and avocados

How to Prepare

It's time to get our fall culinary skills on!

Prep time: 30 min
Cook time: 2 hr. 10 min
Total time: 2 hr. 40 min


  • 2 to 4 tablespoons vegetable oil, plus more as needed
  • 3 pounds boneless beef chuck, cut into 3/4-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • 1/3 cup plus 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
  • 1 3/4 cups low-sodium beef broth
  • 1/3 cup brewed espresso or Dark Roast coffee
  • 2 15-ounce cans pinto beans, drained and rinsed
  • Shredded cheddar cheese, sour cream and/or diced avocado, for topping


  • Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat.
  • Pat the beef dry and season with salt and pepper.
  • Brown in batches, about 4 minutes, adding more oil as needed.
  • Transfer to a plate.
  • Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot.
  • Add the onions and garlic; cook, stirring, until golden, about 6 minutes.
  • Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  • Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans.
  • Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Stir the remaining 2 tablespoons chili powder into the chili.
  • Divide among bowls. Top with cheese, sour cream and/or avocado.

  • This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
  • Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
  • Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans.
  • Stir in 1 cup chopped pickled jalapenos before serving.
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