American · main

One-Pot Beef and Bean Chili

One-Pot Beef and Bean Chili reads umami 8.3, richness 5.9 and sourness 4.3 on Palate's 0–10 flavor X-ray — a American main, about 2 hr 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.3 · Richness 5.9 · Sourness 4.3 · Citrus 4.2 · Allium 3.8 · Salinity 3.8 · Sweetness 3.3 · Bitterness 2.6 · Earthy 2.6 · Heat 2.1 · Fruity 2.0 · Warm Spice 1.9 · Nutty 1.1 · Herbaceous 1.1 · Floral 0.5

What's in it (16)

Time & effort: about 2 hr 29 min (2 hr 28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 201.3 kcal, 14.9 g protein, 7.1 g fat, 20.8 g carbs

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

How it's cooked (9 steps)

  1. Pat the beef cubes dry and season all over with the salt and black pepper. Heat 1 tablespoon of the oil in a large Dutch oven or heavy pot over high heat until shimmering, then add half the beef in a single layer and sear undisturbed until deeply browned on the first side, 3-4 minutes, then flip and brown the second side, 2-3 minutes. Transfer to a plate and repeat with the remaining oil and beef.
  2. Reduce the heat to medium and add the onion and bell pepper to the drippings left in the pot. Sauté, scraping up the browned bits from the bottom, until softened and lightly golden at the edges, 6-7 minutes.
  3. Add the garlic, chili powder, cumin, and cocoa powder; cook, stirring constantly, until fragrant and the spices darken slightly, about 1 minute.
  4. Stir in the tomato paste and cook, stirring, until it turns brick-red and smells toasted, about 2 minutes.
  5. Pour in the crushed tomatoes and beef broth, scraping the pot bottom clean of any remaining browned bits.
  6. Return the beef and any collected juices to the pot and bring to a boil over high heat.
  7. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the beef is completely fork-tender, 1 hour 45 minutes to 2 hours.
  8. Stir in the black beans and kidney beans; simmer uncovered until the beans are heated through and the chili has thickened to a hearty, spoon-coating consistency, 15-20 minutes.
  9. Remove from the heat, stir in the lime juice, and season with more salt to taste. Ladle into bowls and serve.

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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.