Smoky Beef and Kidney Bean Chili (Print version)
Smoked paprika gives this beef-and-bean chili a gentle smoky flavor.
# Ingredients:
Ingredients
01 -
500 g minced beef
02 -
1 can kidney beans, 400 g, drained
03 -
1 can chopped tomatoes, 400 g
04 -
1 onion, diced
05 -
1 red pepper, diced
06 -
2 garlic cloves, minced
07 -
1 tbsp tomato paste
08 -
1 tbsp olive oil
09 -
1 tsp smoked paprika
10 -
1 tsp ground cumin
11 -
¼ tsp chili flakes
12 -
200 ml beef broth
13 -
¼ tsp black pepper
# Instructions:
01 -
Heat oil in a wide deep saucepan over medium heat. Cook onion and red pepper for 6–8 minutes until beginning to soften.
02 -
Add beef and break it into small pieces with a spoon. Cook for 6–8 minutes until browned and no pink meat remains, stirring regularly. Spoon off excessive rendered fat if necessary.
03 -
Stir in garlic, tomato paste, smoked paprika, cumin and chili flakes. Cook for one minute, stirring so the spices do not catch.
04 -
Add chopped tomatoes and broth, scraping the bottom of the pan. Bring to a gentle simmer, then cook partly covered for 15 minutes, stirring occasionally.
05 -
Rinse and drain kidney beans, stir them in and simmer uncovered for another 8–10 minutes until the sauce is thick but spoonable. Add a small splash of water if it becomes too dry. The beef must reach 71°C / 160°F.
06 -
Stir in black pepper and taste before adding optional salt, since broth may already be salted. Rest off the heat for five minutes, then divide among four bowls. Adjust chili flakes to taste in future batches.
07 -
Cool leftovers in shallow containers and refrigerate within two hours for up to three days. Reheat thoroughly to 74°C / 165°F, stirring to heat evenly.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.