Concert Hall beef chili beans

Time 1 hour 15 minutes
Yields Serves 8 to 10
Concert Hall beef chili beans
(Mark Boster / Los Angeles Times)

Heat the oil in a heavy large pot over medium heat. Add the onions and cook until browned, about 10 minutes. Add the garlic and cook 1 minute.


Add the beef and cook until browned, about 5 minutes, breaking it up with the back of a fork. Stir in the paprika, oregano and cumin.


In a blender or food processor, blend the tomatoes with their juice to a puree.


Add the tomato puree, chile sauce, beans and beef broth to the meat mixture. Bring the mixture to a boil, then reduce the heat and simmer until the chili thickens and the flavors blend, stirring occasionally, about 30 minutes. Season with salt and pepper. Skim any fat from the surface of the chili.


Serve in bowls garnished with sour cream and grated cheese.

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