American · main

Classic Beef Chili with Kidney Beans

Classic Beef Chili with Kidney Beans reads umami 8.6, richness 5.5 and allium 4.1 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.0 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 2.6 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 8.6 · Richness 5.5 · Allium 4.1 · Salinity 4.1 · Sweetness 3.8 · Heat 3.2 · Earthy 2.7 · Sourness 2.4 · Fruity 2.4 · Warm Spice 2.4 · Herbaceous 1.6 · Bitterness 1.3 · Citrus 0.9 · Nutty 0.7 · Floral 0.6

What's in it (14)

• beef — 907 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 12 g
• chili powder — 44 g
• cumin — 15 g
• dried leaf oregano — 1 g
• cayenne pepper — 3 g
• tomato paste — 30 g
• tomatoes — 794 g
• kidney beans — 425 g
• beef broth — 355 g
• salt — 5 g
• black pepper — 3 g

Time & effort: about 1 hr 12 min (1 hr 11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 134.4 kcal, 13 g protein, 3 g fat, 14.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat a large heavy pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it into crumbles with a spoon, until browned and no longer pink, 7-8 minutes; drain off all but 2 tablespoons of fat.
2. Add the onion and bell pepper to the pot; cook, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
3. Stir in the garlic, chili powder, cumin, oregano, and cayenne; cook, stirring constantly, until fragrant and the spices coat the meat, about 1 minute.
4. Add the tomato paste; cook, stirring, until it darkens slightly and smells sweet, 1-2 minutes.
5. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot; stir to combine.
6. Bring to a simmer, then reduce heat to low, cover partially, and simmer, stirring occasionally, until the flavors have melded and the chili has thickened enough to coat the back of a spoon, 45 minutes.
7. Stir in the kidney beans, salt, and black pepper; simmer uncovered until the beans are warmed through and the chili has thickened further, 10-12 minutes.
8. Taste and adjust salt; ladle into bowls and serve.

Dishes with a similar flavor shape

• Sierra Leonean Jollof Rice — Sierra Leonean
• Sopa a la Minuta — Peruvian
• Cajun Smothered Beef Tips over Rice — Cajun/Creole · Cajun
• Carne Guisada with Warm Tortillas — Tex-Mex
• Sopa de Tortilla — Mexican

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.