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Beef & Bean Chili牛肉豆子辣酱
A 6-serving recipe with a 70-minute beginner workflow, exact seasoning and visible checkpoints.牛肉末、番茄和豆子炖成浓稠辣豆酱，适合配饭，也可另备面包蘸着吃。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Dice 1 onion to 5 mm and mince 3 garlic cloves. Use 1½ lb / 680 g ground beef, one 28-oz / 800-g can crushed tomatoes and two 425-g cans kidney beans (drained). Measure 3 tbsp chili powder, 1 tsp fine salt and 1 cup shredded cheddar.1洋葱切5毫米丁，3瓣蒜切末；用680克牛肉末、1罐800克番茄碎、2罐425克芸豆（沥干）。量3大匙辣椒粉、1小匙细盐、1杯切达奶酪丝。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- For canned beans, open safely with a can opener, keeping fingers off sharp edges; drain in a sieve, rinse with cold water for 20 seconds, then drain 1 minute. Use cooked beans, never dry beans here.罐头豆用开罐器安全打开，手避金属锋边；筛沥后冷水冲20秒，再沥1分钟。这里用熟豆，不能换干豆。
Ingredients食材
- Ground beef牛肉末1.5 lb磅
- Onion洋葱1
- Garlic大蒜3 cloves瓣
- Tomatoes番茄28 oz盎司
- Canned beans罐头豆2 cans罐
- Chili powder辣椒粉3 tbsp大勺
- Cheddar切达奶酪1 cup杯
- Fine salt细盐1 tsp小勺
Method做法
Brown the beef in a large pot, breaking it up into small pieces as it cooks. Spoon off the extra fat into a heatproof cup.
大锅里把牛肉末煎到变色，边煎边弄散。多出来的油舀进耐热杯里。
The thickest center reads 160°F (71°C) on a food thermometer — color alone isn't proof.食品温度计测最厚中心到160°F (71°C)，光看颜色不算数。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Add the onion and garlic and cook, stirring.
下洋葱和蒜，翻炒。
The onion is translucent with soft edges, not blackened.洋葱半透明、边儿软了，没有发黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Stir in the chili powder and salt.
拌入辣椒粉和盐。
The spices smell toasted, without smoking.香料出香味，别冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If spices darken or smell burnt, discard and start again; burnt spice is bitter.香料变黑或焦味就倒掉重来，焦香料发苦。
Add the tomatoes and beans and bring to a boil.
加番茄和豆子，煮开。
Bubbles rise steadily around the pieces.食材周围稳定地冒泡。
Common mistake & quick fix容易错在哪，怎么补救
If boiling over, lower heat; keep enough water to cover the pieces by 2 cm.溢锅就调小火，水保持高于食材2厘米。
Simmer uncovered, scraping the bottom every 5 minutes.
不盖盖慢慢煮，每5分钟刮一下锅底。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Divide among 6 bowls and serve.
分到6只碗里上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Ground beef牛肉末Iron and B12 rich. Chuck for braises, sirloin for quick cooking; marbling = flavor.富含铁和B12。炖选肩肉，快炒选西冷；有雪花纹更香。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Tomatoes番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Canned beans罐头豆Plant protein + fiber that keeps you full. Rinse canned ones.植物蛋白和纤维，饱腹感强。罐头要冲洗。
Chili powder辣椒粉US chili powder is a blend (ground chiles, cumin, oregano, garlic); toast it in the fat 1 min to wake it up.美式辣椒粉是混合香料（辣椒粉、孜然、牛至、蒜），先在油里炒1分钟更香。
Cheddar切达奶酪Sharp/aged melts with more flavor; shred your own—pre-shredded has anti-caking starch.陈年切达更香；自己擦丝，袋装丝加了防粘淀粉。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Large pot, wooden spoon, heatproof cup, food thermometer大锅、木勺、耐热杯、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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