Two-Bean Beef Chili
Chili often contains a long ingredient list that can include everything from butter and bacon to brown sugar and even chocolate. This well-rounded recipe retains the hearty essence of chili without the extra fat and carbs.
This lower-carb version of classic beef and bean chili is ridiculously easy to make. If you’d like to lower the carbs even further, consider swapping in another half-pound of beef for 1 can of beans (you can still call it “Two-Bean Chili,” and we’ll never tell) and/or adding a couple of diced zucchini when you’re cooking the vegetables. Also, once you’ve gotten through the third step, feel free to pop the chili in a slow cooker and let it finish out its time in there for 2 to 3 hours on low.
Recipe Details: Two-Bean Beef Chili
Active time: 20 minutes
Total time: 1 hour
Makes: 6 servings
Total carbohydrates: 27 grams per serving
Unlike true chile powder, which contains only ground, dried chiles, chili powder blend also contains other seasonings, typically cumin, garlic, and oregano.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 stalks of celery, diced
- 1-1/2 pounds 85% lean ground beef
- 3 tablespoons chili powder blend (see note)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or 1/2 teaspoon table salt, plus more to taste
- 1 (14-ounce) can pinto or pink beans (not drained)
- 1 (14-ounce) can black beans (not drained)
- 1 (14-ounce) can crushed or pureed tomatoes
- White vinegar, to taste
- Toppings such as grated cheese, sour cream, chopped red onions, and hot sauce
- Heat the oil in a large, heavy pot over medium-low heat. Add the onions and celery and sauté until the vegetables are tender but not browned, around 10 minutes.
- Turn the heat to high and crumble the ground beef into the pot. Sauté, breaking up the clumps with a spatula, until the meat is starting to brown and sizzle, around 5 minutes. Turn down the heat to low.
- Add the chili powder, garlic powder, and salt, and stir just until the spices are fragrant, around 15 seconds. Add in the beans with their liquid and the tomatoes.
- Simmer the chili, uncovered and occasionally stirred, until thickened, about 30-45 minutes. Give it a taste, and if it is not completely fantastic, try to figure out what it needs. More salt? A dash of white vinegar? Add it and taste again, repeating until the chili tastes perfect.
- Serve in bowls, letting everyone top their own chili at the table.
Photo Credit: Catherine Newman