Classic Hearty Chili with Beans for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning the cooking process, organize all ingredients and tools to ensure a smooth workflow. Open the cans of tomato sauce and kidney beans.

Drain and rinse the kidney beans in a colander to remove the canning liquid, which can introduce excess starch to the chili. Measure out the ground beef and chili powder so they are ready to go when you begin cooking.

Instructions

Browning the Beef

1. 1Brown the Ground Beef
   Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef to the pot. Cook the beef for about 7 to 8 minutes, using a wooden spoon or spatula to break the meat apart into small crumbles, until it is completely browned and no pink remains.
   Look for The beef is fully browned and finely crumbled.
   Tip Drain off any excess grease from the pot at this stage if desired.

At the end of this initial phase, the ground beef should be completely cooked through with no pink areas remaining. The meat should be broken down into uniform, small crumbles and sizzling gently in the pot, releasing its savory aroma and preparing the base for the spices.

Toasting the Spices

2. 2Toast the Chili Powder
   Stir the chili powder directly into the browned ground beef. Cook the mixture over medium heat for about 1 to 2 minutes, stirring constantly to coat the beef. This process toasts the spices in the beef fat, deepening the overall flavor of the chili base.
   Look for The mixture becomes highly fragrant and darkens slightly.
   Tip Keep the beef moving to prevent the chili powder from scorching on the bottom of the pot.

By the completion of this phase, the chili powder should be fully incorporated, coating the browned beef in a deep, brick-red color. The mixture will smell intensely fragrant and warm as the spices toast in the hot fat, unlocking their full flavor potential.

Simmering and Thickening

3. 3Add Sauce and Beans
   Pour the tomato sauce and the drained kidney beans into the pot with the seasoned beef. Stir the mixture thoroughly to combine all the ingredients and ensure the spices are evenly distributed throughout the liquid.
   Look for The ingredients are fully combined in a rich, red sauce.
   Tip Rinse the bean can with a tablespoon of water and add it to the pot to catch any remaining sauce.
4. 4Simmer to Perfection
   Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking. Ensure the ground beef reaches a safe internal temperature of 160°F (71°C) before serving.
   Look for The chili is thick, bubbling gently, and the flavors are fully integrated.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Simmer uncovered for the last 10 minutes if a thicker consistency is preferred.

At the end of the final simmer, the chili will have transformed into a thick, cohesive stew. The individual components—beef and beans—should be bound together by a rich, bubbling tomato sauce that does not separate.

The steam rising from the pot will carry a balanced aroma of chili and tomatoes, indicating the dish is ready.

Common mistakes

One common mistake is rushing the browning process or failing to drain excess fat, which can result in a greasy chili with a separated layer of oil on top.

Another error is adding the chili powder too late; spices need to cook in the hot fat during the browning stage to fully release their fat-soluble flavor compounds. Finally, avoid boiling the chili vigorously, as high heat can toughen the ground beef and cause the kidney beans to break apart.

How to tell it’s done

The chili is fully cooked and ready when the liquid has reduced to a thick, rich consistency that coats the back of a spoon. The ground beef must be completely tender, and the kidney beans should be soft but still intact.

To guarantee food safety, use a food thermometer to verify that the ground beef has reached a safe internal temperature of 160°F (71°C) before removing the pot from the heat source.

• Ground meat: 160°F (71°C) in the thickest part