This chili simple, fast, delicious

Several years ago, my partner and I spent a month in San Antonio, where his family lives. We were both unemployed at the time, so we spent the days driving around the city, exploring and eating all the wonderful food. We consumed a lot of chili.

We ate the “authentic” kind, consisting of cubed beef chuck or sirloin cooked in a mole-like gravy of hydrated and pureed dried chiles, and we ate plenty of the Tex-Mex kind, in which ground beef stands in for cubed and is seasoned with ground chili powder made from a mix of dried chiles, but often of the New Mexico varietal.

Beans and tomatoes — highly contentious to add to chili in Texas — were found in several iterations we tried. After sampling so many, we decided that the ground beef version with beans — but with tomato paste and not canned tomatoes — was our favorite. It has been a staple of our quick weeknight dinners ever since.

Consisting of just ground beef, beans and spices, it’s incredibly easy to execute for beginner cooks and is ready from start to finish in under 30 minutes. We dole it out in bowls and top it with cheese, sour cream and diced avocado. The only thing that’s not allowed in the chili is greens or vegetables of any kind — that would be sacrilege.

Easy Beef and Bean Chili

Time: 30 minutes. Yields: Serves 4

2 tablespoons vegetable oil

1 pound ground beef

Kosher salt and freshly ground black pepper

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon sweet paprika

2 tablespoons double-concentrate tomato paste

2 tablespoons all-purpose flour

2 cups beef or chicken stock (or water)

1 can (15 ounces) organic red kidney, pink or pinto beans, undrained

Shredded sharp cheddar or Colby jack cheese, sour cream, diced avocado or guacamole, diced red onion and thinly sliced scallions, for serving

Heat the oil in a medium saucepan over medium-high heat. Add the beef, season with salt and pepper and cook, stirring to break it up, until no longer pink, 4 to 5 minutes. Sprinkle over the chili powder, oregano, cumin and paprika and cook, stirring, until the spices are toasted in the fat, about 1 minute. Add the tomato paste, and cook, stirring, until lightly caramelized, 1 to 2 minutes.

Sprinkle the flour over the beef and cook, stirring, to cook off the raw flavor of the flour, about 1 minute. Pour in the beans, liquid and all, then pour the stock into the can of beans to help loosen any stuck beans and rinse the rest of the liquid out of the can; pour it into the pan. Stir everything to combine, then bring to a boil. Reduce the heat to maintain a gentle simmer, and cook, stirring occasionally, until thickened and slightly reduced, about 15 minutes. Remove the pan from the heat and season again with salt and pepper.

Serve the chili in bowls and top with cheese, a dollop of sour cream, avocado, red onion and scallions. The chili will keep in an airtight container in the refrigerator for up to 5 days.

Variations:

No-Bean Chili: Omit the beans and their liquid and double the beef for a total of 2 pounds.

Vegan Chili: Substitute 1 pound Beyond Meat for the ground beef and substitute vegetable stock, mushroom broth or water for the beef stock.

Seasoned Ground Beef for Tacos: Cook the recipe through Step 1, then remove from the heat and season with salt and pepper. Use as a filling for tacos.