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Red Bean Chili

A rustic chili for cheap. Makes the most of cheap cuts and pantry staples.



  • 4L warm water
  • 3T (15g) kosher salt


  • 1/2lb (225g) small red beans, dry
  • 1/2lb (225g) red kidney beans, dry
  • 1/2lb (225g) pinto beans, dry
  • 1Lg Onion, chopped roughly
  • 1lb (450g) rump roast, cut into 1"x1" (2.5cm x 2.5cm) squares
  • 2qt (2L) water
  • 1/2T (7g) Knorr beef broth powder
  • 1t (5g) Knorr tomato chicken broth powder
  • 4T spice mix (below)

Spice Mix

  • 1/2T (7g) Cumin
  • 1/2T (7g) Paprika
  • 1/2T (7g) Garlic powder
  • 1/2T (7g) Onion powder
  • 1/2T (7g) Dry mustard
  • 1t (5g) Cayenne
  • 1T (15g) Chili powder


  • If using dried beans, brine overnight on the counter. Otherwise, substitute with tinned (14.5oz) beans and drastically reduce cooking time. Do not drain the tinned beans, this will contribute to the richness of the cooking liquid below.

  • In a large heavy bottomed pot, sear beef and remove from pan.

  • Add white onion and cook until transluscent.

  • Reintroduce beef and spice mix. Cook until spices are bloomed and fragrant.

  • Add tomatoes, beans, and enough water to cover the beans. (Roughly 2qts/2L water, less if using tinned beans.)

  • Cook 6-8hrs on low or 3hrs on high and another hour in a pressure pot.

  • For a thicker, richer chili, remove lid for half of the cook time.

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