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Western North Carolina Beef and Bean Chili

Western North Carolina Beef and Bean Chili

This hearty beef chili is built with browned ground beef, pinto and kidney beans, tomatoes, chile spices, and a smoky touch of chipotle. It has a warming, well-rounded heat and a thick, spoonable texture perfect for a casual dinner.

Prep: 20 min · Cook: 55 min · Total: 75 min · Serves: 6

Ingredients

  • 0.5 tsp black pepper (freshly ground)
  • 1.5 cups beef broth (low-sodium)
  • 1 medium jalapeño pepper (seeded and minced)
  • 0.5 tsp chipotle chile powder
  • 1 tbsp olive oil
  • 1.5 tsp smoked paprika
  • 15 oz kidney beans (canned, drained and rinsed)
  • 1 cup red bell pepper (diced)
  • 3 tbsp tomato paste
  • 15 oz pinto beans (canned, drained and rinsed)
  • 0.25 cup fresh cilantro (chopped)
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 28 oz crushed tomatoes (canned)
  • 1.25 tsp kosher salt
  • 1 tsp brown sugar (packed)
  • 2.5 tbsp chili powder
  • 1.5 lb lean ground beef (85 to 90 percent lean)
  • 4 cloves garlic (minced)
  • 1.5 cups yellow onion (diced)

Instructions

  1. Place the diced onion, diced red bell pepper, minced jalapeño, and minced garlic in separate small bowls before cooking so they are ready to add in sequence.
  2. Set a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tbsp olive oil; heat until the oil shimmers, about 1 minute.
  3. Add 1.5 lb lean ground beef to the hot Dutch oven and break it into small pieces with a wooden spoon; cook over medium-high heat for 6 to 8 minutes, stirring every minute, until no large pink patches remain and the beef is browned in spots.
  4. Insert an instant-read thermometer into several thicker clumps of beef and confirm the ground beef has reached 160°F (71°C); transfer any excess rendered fat from the pot with a spoon if more than 2 tbsp has accumulated, and wash hands, utensils, and surfaces that touched raw beef.
  5. Add 1.5 cups diced yellow onion, 1 cup diced red bell pepper, and 1 minced jalapeño pepper to the Dutch oven; cook over medium heat for 5 to 6 minutes, stirring often, until the onion is translucent and the peppers have softened at the edges.
  6. Stir in 4 cloves minced garlic and 3 tbsp tomato paste with a wooden spoon; cook over medium heat for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens to a brick-red color.
  7. Sprinkle in 2.5 tbsp chili powder, 2 tsp ground cumin, 1.5 tsp smoked paprika, 1 tsp dried oregano, 0.5 tsp chipotle chile powder, 1.25 tsp kosher salt, and 0.5 tsp black pepper; cook over medium heat for 30 to 45 seconds, stirring constantly, until the spices smell toasted but do not scorch.
  8. Pour in 1.5 cups low-sodium beef broth and scrape the bottom of the Dutch oven with the wooden spoon for about 1 minute to dissolve the browned bits into the liquid.
  9. Add 28 oz canned crushed tomatoes, 15 oz drained and rinsed pinto beans, 15 oz drained and rinsed kidney beans, 1 tbsp apple cider vinegar, and 1 tsp packed brown sugar; stir until the chili is evenly combined.
  10. Bring the chili to a steady simmer over medium-high heat, 4 to 5 minutes, then reduce the heat to low so small bubbles rise slowly around the edges of the pot.
  11. Simmer the chili uncovered over low heat for 35 to 40 minutes, stirring every 8 to 10 minutes, until it thickens enough to mound slightly on a spoon and the beans are tender but still intact.
  12. Taste the chili and adjust only if needed with a small pinch of additional salt or chipotle chile powder; simmer for 2 more minutes over low heat if any seasoning is added so the flavor disperses evenly.
  13. Turn off the heat and let the chili stand uncovered in the Dutch oven for 5 minutes so the texture settles and the temperature evens out.
  14. Ladle the chili into warm bowls and garnish each serving with chopped fresh cilantro; serve hot while the beef, beans, and tomato broth are thick and steaming.

Nutrition (per serving)

  • Calories: 472
  • Protein: 34 g
  • Fat: 21 g
  • Carbohydrates: 40 g
  • Fiber: 12 g
  • Sugar: 10 g
  • Sodium: 905 mg

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