Spicy Chili Beans

No meat, no shortcuts. These chili beans start from dried kidney beans that simmer for a full four hours until they’re creamy inside and bathed in a thick, spicy tomato broth. The first two hours cook the beans plain, then everything else goes in for the second half.

Three sources of heat layer on top of each other: chili powder, crushed red pepper flakes, and cayenne. The chili powder brings warmth and earthiness, the red pepper flakes add a slow burn, and the cayenne delivers sharp, immediate fire. Together they build heat that’s complex, not just painful.

The long cook turns the stewed tomatoes and tomato sauce into a thick, brick-red gravy that clings to every bean.

Pro Tips

• Don’t add the tomatoes or salt until the second stage. Acid and salt toughen the bean skins and can double the cooking time if added too early.
• Keep the heat low during the second two hours. The beans are tender by then and a hard boil breaks them apart into mush.
• The chili thickens as it sits. Make it a day ahead and reheat for even deeper flavor.

Variations

• Serve over rice with cornbread on the side for a filling vegetarian dinner.
• Add a pound of browned ground beef with the tomatoes for a traditional meat chili.
• Stir in a can of black beans during the last 30 minutes for a two-bean version with more color and variety.