recipe

Nothing beats a warm bowl of chili on a cold day—this version uses a secret ingredient to keep the beef tender and juicy.

safety
  • Uses the stovetop
  • Uses a knife
difficulty
  • Advanced
time
  • 1 hour and 20 minutes
yield
  • Serves 6

Prepare Ingredients

1 pound
85 percent lean ground beef
2 tablespoons
water
¼ teaspoon
baking soda
1
(15-­ounce) can pinto beans
3 tablespoons
vegetable oil
1
small onion, peeled and chopped
1
red bell pepper, stemmed, seeded, and cut into ½-­inch pieces (See Food for Thought below for how to chop peppers)
¼ teaspoon
salt
4
garlic cloves, peeled and minced
3 tablespoons
chili powder
2 teaspoons
ground cumin
¾ teaspoon
dried oregano
1½ cups
chicken broth
1
(14.5-­ounce) can crushed tomatoes, opened

Gather Cooking Equipment

2
bowls (1 medium, 1 small)
Rubber spatula
Colander
Dutch oven with lid
Wooden spoon
Oven mitts
Ladle
Serving bowls
1
 
1 pound
85 percent lean ground beef
2 tablespoons
water
¼ teaspoon
baking soda

In medium bowl, combine beef, water, and baking soda. Use rubber spatula to mix until well combined. Set aside.

 
2
 
1
(15-­ounce) can pinto beans, opened

Set colander in sink. Pour beans into colander. Rinse beans with cold water and shake colander to drain well.

 
3
 
3 tablespoons
vegetable oil
1
small onion, peeled and chopped
1
red bell pepper, stemmed, seeded, cut into ½-­inch pieces
¼ teaspoon
salt
4
garlic cloves, peeled and minced
3 tablespoons
chili powder
2 teaspoons
ground cumin
¾ teaspoon
dried oregano

In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion, bell pepper, and salt and cook, stirring occasionally with wooden spoon, until vegetables are softened, about 5 minutes. Stir in garlic, chili powder, cumin, and oregano and cook for 1 minute.

 
4
 

Add beef mixture and cook, breaking up meat into small pieces with wooden spoon, until no longer pink, about 5 minutes.

 
5
 
1½ cups
chicken broth
1
(14.5-­ounce) can crushed tomatoes, opened

Carefully stir in broth, tomatoes, and drained beans. Use wooden spoon to scrape up any browned bits on bottom of Dutch oven. Bring to simmer. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring once halfway through (use oven mitts to handle hot lid).

 
6
 

Remove lid and continue to cook, stirring occasionally, until chili is thickened, about 20 minutes. Turn off heat. Ladle chili into bowls and serve.