Chili Beef with Beans

Preparation info

  • Difficulty


  • Four to six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 tablespoons butter
  • 2 medium-sized onions, chopped (about cups)
  • 1 or 2 cloves garlic, finely minced
  • pounds ground beef
  • teaspoons salt
  • freshly ground black pepper to taste
  • 1 tablespoon chili powder or more to taste
  • 1 teaspoon cumin seeds (optional)
  • ½ teaspoon sugar
  • 1 cup (8 ounces) canned, peeled Italian tomatoes
  • 1 cup (8 ounces) canned kidney beans, drained


  1. Melt the butter in a skillet and add the onions and garlic. Cook, stirring, until onions wilt. Add the meat, salt, pepper, chili powder, and cumin seeds. Break up the meat with the edge of a long-handled kitchen spoon. Cook for 10 minutes.

  2. Add the tomatoes and sugar. Simmer, covered, for 20 minutes more.

  3. Add the beans, cover again, and simmer until beans are thoroughly hot-in about 5 minutes. Serve with a crisp green salad and French or Italian bread.