Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Beef and Three-Bean Chili

Article Image
Scott Phillips

Servings: 6 to 8

One thing I always add to chili is beans. I know that’s anathema in some parts of the country (I’m looking at you, Texas), but I like the texture and flavor that beans provide and how, when mashed up a bit, they help to thicken the chili.

Ingredients

  • 4-1/2 Tbs. vegetable oil
  • 2 lb. beef sirloin tips or lean chuck steak, trimmed of excess fat, and cut into 3/4-inch dice
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped yellow onion
  • 2 to 4 medium cloves garlic, chopped
  • 1 fresh poblano chile, chopped
  • 1 cup chopped fresh yellow bell pepper
  • 2 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 Tbs. tomato paste
  • 2 tsp. chopped fresh thyme
  • 1 tsp. ground coriander
  • 1/4 tsp. cayenne
  • 3/4 cup hard cider
  • 2-1/2 to 3 cups beef broth (homemade or lower-salt store-bought)
  • 2-1/3 cups cooked pink beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
  • 2-1/3 cups cooked black beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
  • 2-1/3 cups cooked dark red kidney beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
  • 1 1/2 cups fresh or thawed frozen corn kernels
  • 1 Tbs. cider vinegar
  • Garnishes: diced red onion, grated Cheddar, diced tomato, chopped fresh jalapeños, lime wedges

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 85
      Sodium (mg): 590
      Carbohydrates (g): 55
      Fiber (g): 15
      Protein (g): 48

Preparation

  • Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the beef dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the beef, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining beef; transfer to the plate along with any liquid from the pot.
  • Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the poblano, bell pepper, chili powder, cumin, tomato paste, thyme, coriander, and cayenne, and cook, stirring, until fragrant, 1 to 2 minutes.
  • Pour in the cider, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
  • Add the broth and bring to a simmer.
  • Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the beef, along with any accumulated juice, to the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, until the meat is tender, about 1 hour. If the chili gets too thick, thin it with a little water.
  • Add the corn to the chili and cook until tender, about 10 minutes.
  • Stir in the vinegar, and season with salt and pepper to taste.
  • Serve with the garnishes.

Reviews

Rate or Review

Reviews

  • User avater
    wlundycan | 02/04/2015

    An excellent chili; well received by a variety of guests. One tweak I made was (in para. 5) rather than simmer, I bagged the chili (2 gallon-sized bags) and cooked sous-vide (with my new Anova cooker) at 140F for 24 h. The meat was incredibly tender, and still had a little pinkish cast.

  • DarWindsor | 02/02/2015

    I am an intermediate home cook, but have never made chili before. I made the Chili con Carne, from Mr. Rosenfeld's chili (beef and three-bean chili)Feb/Mar 2014, FC# 127 issue. The chili turns out fabulous - my family loves it, spicy enough but not overly spicy. Will be making it again - creating my own chili recipe following his steps.Thank you for your many fabulous recipes in each FC issue.

  • User avater
    TheMomChef | 02/19/2014

    I didn't make this exact recipe, but instead used the 'Create Your Own Recipe' section of the magazine to make my own version. It was absolutely amazing. Best chili we've ever eaten. You can read my full review at: http://bit.ly/1m9r7CM

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks