Beef Chili Kidney Beans

The smell of chili simmering on the stove takes me back to snowy Sunday afternoons when my dad would occupy the kitchen for hours. I have carried on that tradition, though my version has evolved through plenty of trial and error. There is something deeply satisfying about the way the entire house fills with those warm spices while snow falls outside.

Last winter, I made a triple batch for our neighborhood Super Bowl gathering. People kept asking what was different about my chili compared to typical recipes, and I realized it was the smoked paprika doing the heavy lifting. By the end of the night, the pot was scraped clean and three different neighbors had texted me for the recipe.

Ingredients

• Ground beef (85% lean): The slight fat content here makes all the difference in developing that rich, comforting base without requiring additional oil
• Onion and red bell pepper: These aromatic vegetables form the flavor foundation and add natural sweetness that balances the spices
• Garlic and jalapeño: Fresh aromatics that provide immediate fragrance and adjustable heat levels
• Kidney beans: These hold their shape beautifully during long simmering and absorb the spiced broth like little flavor sponges
• Diced tomatoes with juices: The liquid from the cans becomes part of your simmering base, so do not drain them
• Tomato paste: Concentrates the tomato flavor and adds a subtle velvety texture to the finished chili
• Beef broth: Use a good quality broth here since it reduces down and intensifies during simmering
• Chili powder: Look for a blend that includes cumin and oregano for more complex flavor in one ingredient
• Smoked paprika: The secret ingredient that gives this chili its distinctive depth and almost bacon like undertones
• Ground cumin: Adds that earthy, warm note that instantly makes a dish taste like proper comfort food
• Dried oregano: A small amount that ties all the spices together and echoes traditional chili seasoning blends
• Salt and black pepper: Essential for bringing all the flavors forward, so taste and adjust at the end
• Cayenne pepper: Use sparingly at first, then add more if you want to turn up the heat gradually

Instructions

Brown the ground beef:

Cook the meat in a large pot or Dutch oven over medium heat, breaking it apart with a wooden spoon until no longer pink, about 5 to 7 minutes. The beef will release its own fat, creating a rich base for all the spices to bloom later.

Soften the vegetables:

Add the chopped onion, diced bell pepper, and jalapeño to the pot with the beef. Cook them together for about 5 minutes until the onions turn translucent and the peppers soften slightly.

Add the garlic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant. You want it to release its aroma without browning or becoming bitter.

Bloom the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne. Stir constantly for about 30 seconds to toast the spices in the hot fat.

Build the base:

Mix in the tomato paste, diced tomatoes with all their juices, kidney beans, and beef broth. Stir thoroughly to combine everything and scrape up any browned bits from the bottom of the pot.

Simmer gently:

Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for 45 minutes, stirring occasionally to prevent sticking.

Taste and adjust:

Sample the chili and add more salt or cayenne if needed. Serve hot in bowls with your favorite toppings scattered on top.

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This recipe became my go to the winter after I moved into my first apartment. Something about tending a simmering pot made the empty space feel like home, and my roommates started leaving their schedules on the fridge just to make sure they would be there for dinner.

Make It Your Own

I have experimented with different proteins over the years, and ground turkey makes a surprisingly good substitute if you want something lighter. The trick is adding a little extra olive oil when browning the turkey since it is much leaner than beef. Dark meat turkey holds up better than white meat in long simmering dishes.

Serving Ideas

Cornbread is the classic pairing for good reason. The slight sweetness and crumbly texture balance the rich, spiced chili perfectly. Sometimes I bake a batch of jalapeño cornbread when I want to echo the heat in the bowl. Over steamed white rice works beautifully too, especially if you are stretching the recipe to feed more people.

Storage and Meal Prep

This chili freezes exceptionally well, which is why I almost always make a double batch. Let it cool completely before transferring to freezer safe containers, leaving about an inch of space at the top since liquids expand when frozen. Thaw overnight in the refrigerator and reheat gently on the stove.

• Portion into individual containers before freezing for quick work lunches
• The chili actually tastes better the second day as the spices continue to develop
• Store fresh toppings separately and add them just before serving

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There is nothing quite like standing over a steaming pot of chili while winter winds howl outside. Hope this recipe brings as much comfort to your kitchen as it has to mine.

Recipe Questions & Answers

→ What spices add flavor to this chili?

Chili powder, ground cumin, smoked paprika, oregano, black pepper, and optional cayenne create the chili’s rich, aromatic profile.

→ Can ground turkey or chicken be used instead?

Yes, substituting ground turkey or chicken offers a lighter alternative while maintaining texture and flavor.

→ How long should this chili simmer?

Simmer the chili for about 45 minutes on low heat to fully meld flavors and tenderize ingredients.

→ What garnishes complement this dish well?

Fresh cilantro, sour cream, shredded cheddar cheese, and sliced green onions add fresh and creamy finishing touches.

→ Is this dish gluten-free?

Yes, naturally gluten-free when using gluten-free canned goods and spices; check labels to ensure no gluten additives.

→ How can heat level be adjusted?

Adjust spiciness by adding or removing jalapeño seeds and varying cayenne pepper amounts to suit taste.