Beef and Bean Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	36%	23%
fat	2%	1%
aromatics	17%	16%
sweetener	1%	0%
salt	1%	0%
vegetables and beans	49%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons avocado oil
160 g	1 cup finely diced yellow onion
224 g	1 1/2 cups diced green bell pepper
118 g	1 cup diced poblano pepper
30 g	1/4 cup seeded and diced jalapeño peppers
9 g	3 garlic cloves, (minced)
8 g	2 teaspoons kosher salt, (divided)
907 g	2 pounds ground beef
2 g	1 teaspoon black pepper
49 g	3 tablespoons tomato paste
30 g	2 tablespoons hot sauce, (such as Siete Brand Traditional Hot Sauce)
24 g	3 tablespoons chili powder
2 g	1 teaspoon smoked paprika
2 g	1 teaspoon ground cumin
3 g	1 teaspoon garlic powder
425 g	1 (15-ounce) can fire-roasted tomatoes
480 g	2 cups low-sodium beef broth
425 g	1 (15-ounce) can red kidney beans, (drained and rinsed)
8 g	2 teaspoons coconut sugar ((optional))
	sour cream
	shredded cheddar cheese
	corn chips
	thinly sliced green onions

Method: 6 steps, published by thedefineddish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’ve made this probably 20 times lol so im shocked I haven’t written a review yet! This is a great classic chili. I use this recipe as a base and modify based on my mood. For example, today I’m doing half pork half beef with half kidney beans half black beans.” — a cook, 5★

“Thanks Alex for another go-to recipe!! I’ve made this recipe countless times stove-top but today I tried in the instant pot and it has cooked up beautifully! I was able to sauté everything in the instant pot and then switched it to slow cooker mode for 3.5 hou” — a cook, 5★