Beef and Bean Chili

2 (15-ounce) cans kidney beans, rinsed and divided
2 (14.5-ounce) cans diced tomatoes, divided
1 tablespoon vegetable oil
1 1/2 pounds 85-percent lean ground beef
1 onion, peeled and finely chopped
4 garlic cloves, peeled and minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
Salt and pepper, to taste
1 cup beef broth
1/4 cup minced fresh cilantro

Process 1 1/2 cups of the beans and half of the tomatoes in a food processor to coarse paste, about 10 seconds, and set aside.

Heat the oil in a Dutch oven over medium heat until shimmering. Add the beef and onion and cook, breaking up any large pieces of meat with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in the garlic, chili powder, cumin, sugar and 1/2 teaspoon salt and cook until fragrant, about 1 minute.

Stir in the broth, processed bean mixture, remaining beans and remaining tomatoes and simmer, stirring occasionally, until thickened, about 20 minutes. Stir in the cilantro and season with salt and the pepper to taste. Serve.

Makes 4 to 6 servings.

VARIATIONS: For spicier chili, add 1/4 teaspoon to 1/2 teaspoon cayenne pepper with other spices. Serve with lime wedges, diced avocado, shredded cheddar or Monterey Jack cheese and/or sour cream.

— Recipe adapted from "The America's Test Kitchen Quick Family Cookbook."


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