This 45-minute chili gets its substance from 454 g ground beef, two cans of kidney beans and a large can of crushed tomatoes. Corn adds a distinct sweet note, while sour cream and scallions are served on top. The method is straightforward, but the order matters: cook the beef, briefly warm the spices, then simmer the combined chili.
Weeknight beef & bean chili makes 6 servings, with 45 min estimated total time. Open the complete ingredient list and method.
Understand the ingredients before opening the cans
Use the specified 90%-lean ground beef and two 15 oz cans of kidney beans, drained and rinsed. The listed can weights include their packing liquid, so they are not the weight of drained beans. Canned beans are already cooked; dried kidney beans cannot be added in their place and expected to soften safely in a 25-minute simmer.
The 2 tbsp chili powder means a chili seasoning blend, not 2 tbsp cayenne or another concentrated hot chile powder. Blends vary in heat, salt and smoked flavor. Read the label if you need a mild result. The separate 1 tsp cumin reinforces its earthy flavor without changing the blend itself.
Soften the onion, then cook the beef
Warm 1 tbsp olive oil in a large pot over medium heat. Give the diced onion its full 5 minutes, stirring so it softens evenly; then add the two minced garlic cloves for 30 seconds. Adding everything at once would make the garlic harder to protect and leave less control over the onion’s texture.
Add the beef and break it into crumbles as it cooks for the stated 8–10 minutes. Use a thermometer to confirm 160°F (71°C), the safe minimum for ground beef. Color alone is not a dependable safety check. Carefully drain excess fat as directed, keeping the hot pot stable and avoiding splashes.
Give the spices a brief turn in the pot
Stir the chili powder and cumin into the cooked beef for 30 seconds. This short stage distributes the spices through the fat and meat before the wet ingredients arrive. Have the tomatoes ready: dry spices left against a hot pan too long can scorch and make the whole pot taste bitter.
Add the 28 oz can of crushed tomatoes, prepared beans, 1 cup water and ½ tsp kosher salt. Stir thoroughly down to the bottom, then add the 150 g frozen corn. There is no need to thaw the corn for this simmer, but the cold addition may briefly interrupt bubbling.
Let an uncovered simmer set the texture
Simmer uncovered for 25 minutes, stirring occasionally. A gentle, steady bubbling is sufficient; a violent boil is more likely to splatter and catch on the bottom. Scrape along the base when stirring, particularly around corners where a thick tomato mixture can settle.
The desired consistency is spoonable and hearty, not a dry mass. If the pot becomes too thick before the simmer is finished, use the recipe’s permitted splash of water. If it seems loose, remember it will thicken somewhat as it cools. Pot width and burner intensity affect evaporation, which is why a fixed liquid amount still requires observation.
Finish six bowls and make deliberate substitutions
Divide the chili among six servings and portion the 90 g sour cream across them, about 15 g each. Add the two sliced scallions as a shared topping. Keeping these separate until serving preserves the contrast between hot chili, cool cream and fresh onion.
A same-size pair of canned black or pinto beans can replace the kidney beans as a variation, still drained and rinsed. Keep the total bean quantity and liquid unchanged initially. For extra heat, offer a hot condiment separately; it is easier to season one bowl than undo an overly hot pot. Ground poultry would require its own 165°F safety target rather than the beef temperature.
Cool a large batch promptly
Do not leave the full pot on the stove until cold. Divide leftovers into shallow containers and refrigerate within two hours, or one hour above 90°F. Use refrigerated chili within 3–4 days, or freeze portions for later. Reheat to 165°F, stirring to distribute heat. Store the sour cream and scallions separately and add fresh portions after reheating.
Common questions
Why does my chili taste much hotter than expected?
Check whether you used a seasoning blend or a single hot chile powder. The recipe calls for a blend; similarly named products are not reliably interchangeable.
Can I serve it over rice?
Yes, as an optional accompaniment prepared separately. Rice is not included in the recipe’s ingredient amounts or 45-minute method, so plan for it independently.
Food-safety references
These official references support the safety and storage guidance. The recipe and cooking explanations are original Recipe Pinboard content.
