This classic Tex-Mex dish ignites the palate with its savory blend of ground beef, red beans, and hot spices. Slow-simmered to develop deep and complex flavors, this generous recipe will delight lovers of hearty, authentic cuisine.
⏱️115 min
📊Medium
👥6 servings
🍽️Main
budget-friendlyfamilyfestive
Ingredients
700 gground beef
3 piècesyellow onions
4 goussesgarlic
2 boîtes de 400gcanned red beans
2 boîtes de 400gcanned crushed tomatoes
2 cuillères à cafécayenne pepper powder
2 cuillères à caféground cumin
1 cuillère à cafésmoked paprika
2 cuillères à soupeWorcestershire sauce
3 cuillères à soupeolive oil
à volontésalt and pepper
Instructions
1PREPARE THE AROMATICS: Peel and finely chop 3 yellow onions and 4 garlic cloves. Work quickly so the onions release their natural juices and the garlic is well minced. This careful preparation allows the flavors to develop harmoniously during cooking.
2BROWN THE MEAT: Pour 3 tablespoons of olive oil into a Dutch oven or large pot over medium-high heat. Add the ground beef and brown it for 8-10 minutes, breaking up the meat with a wooden spoon, until completely cooked and lightly golden. Pour the meat into a colander to remove excess fat and set aside.
3COOK THE ONIONS AND GARLIC: In the same pot, add the prepared onions and garlic. Sauté over medium heat for 5-6 minutes, stirring frequently, until they become translucent and release a sweet, enticing aroma. The onions should begin to lightly caramelize at the edges to intensify the dish's flavor.
4INCORPORATE THE SPICES: Sprinkle the cayenne pepper, ground cumin, and smoked paprika over the onions and garlic. Mix constantly for 1-2 minutes to 'awaken' the spices and develop their essential flavors. You should smell an intense and captivating aroma rising from the pot, a sign that the spices are releasing their volatile oils.
5COMBINE THE INGREDIENTS: Return the cooked meat to the pot, then add 2 cans of crushed tomatoes with their juice and 2 cans of red beans, drained and rinsed. Add 2 tablespoons of Worcestershire sauce and mix everything together for 2-3 minutes, scraping the bottom of the pot to retrieve all the savory browned bits. Bring to a simmer.
6SIMMER SLOWLY: Reduce heat to medium-low and let simmer uncovered for 1 hour to 1 hour 15 minutes. Stir occasionally to prevent sticking. The chili should reduce slightly and develop a rich, creamy texture. Taste regularly and adjust seasoning with salt, pepper, and, if you prefer spicier flavors, increase the cayenne pepper slightly.
7FINISH AND SERVE: After 1 hour to 1 hour 15 minutes, the chili should be reduced by about one third with a thick, generous consistency that clings slightly to the spoon. Check that the flavors are well developed and balanced. Serve hot in deep bowls, topped with sour cream, grated cheese, sliced jalapeños, and warm tortillas for an authentically delicious experience.