Beef Chili with Kidney Beans

The first snowfall had just started when my roommate burst through the door with grocery bags, declaring it was officially chili weather. We spent that whole afternoon hovering over the pot, taking turns stirring while the kitchen filled with the warm scent of cumin and beef.

Last winter I made a double batch for a Sunday football gathering. By halftime, the pot was scraped clean, and my friends were asking for the recipe instead of debating the referee calls. That is when I knew this was the version worth keeping.

Ingredients

• Ground beef: The 500g provides the perfect meat to vegetable ratio without overwhelming the other flavors
• Onion and garlic: Finely chopping the onion helps it disappear into the chili while building a sweet aromatic base
• Red and green bell peppers: Using both colors adds visual appeal and slight sweetness that balances the spices
• Kidney beans: Rinse them thoroughly to remove the canned taste and excess sodium
• Diced tomatoes: The juice becomes part of the broth while the tomato chunks add texture
• Tomato paste: This concentrated ingredient deepens the overall flavor and adds body
• Beef broth: Homemade stock works best, but a good quality store bought version does the job
• Chili powder and cumin: These two spices form the backbone of the classic chili flavor profile
• Smoked paprika: The secret ingredient that adds a subtle smoky depth without using a smoker
• Dried oregano: Brings an earthy note that rounds out the heat
• Cayenne pepper: Adjust this based on your heat tolerance or leave it out for a milder version
• Salt and black pepper: Taste at the end and add more if needed, starting with the suggested amounts
• Olive oil: Provides the foundation for sautéing the vegetables and browning the beef

Instructions

Sauté the aromatics:

Heat olive oil in a large pot over medium heat, add chopped onion, cook until translucent and fragrant, about 3 minutes

Soften the peppers:

Add garlic, red and green bell peppers to the pot, stir occasionally for 3 to 4 minutes until they have softened but still hold their shape

Brown the beef:

Add ground beef, breaking it apart with a wooden spoon, cook until no pink remains and it has developed a nice brown color, about 5 to 7 minutes

Wake up the spices:

Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper, let them cook for just 1 minute until they become fragrant

Add depth with tomato paste:

Mix in the tomato paste, stirring constantly for 1 minute to cook out the raw taste and concentrate its flavor

Build the base:

Pour in diced tomatoes with their juice and beef broth, stir everything together to combine the meat and vegetables with the liquid

Simmer gently:

Bring to a boil then immediately reduce heat to low, let it simmer uncovered for 25 minutes, stirring occasionally to prevent sticking

Add the beans:

Stir in drained kidney beans and continue simmering for 10 more minutes to let all the flavors meld together

Final adjustments:

Taste your chili and add more salt or spices if needed, serve hot with your favorite toppings like cilantro, sour cream, or shredded cheese

Pin It

My daughter now requests this every time the temperature drops below freezing, and I have learned to always make extra because she inevitably shows up with Tupperware containers to take home.

Making It Your Own

Some nights I add a diced jalapeño or two when sautéing the vegetables for an extra kick. Other times I throw in a square of dark chocolate during the final simmer, which sounds strange until you taste how it amplifies the richness.

The Perfect Consistency

If you prefer a thicker chili, mash about a quarter of the beans against the side of the pot before adding them. For a thinner version, simply add more broth or water during the simmering stage until you reach your desired texture.

Serving Suggestions

Cornbread is the classic pairing, but a simple green salad with tangy vinaigrette cuts through the richness beautifully. Over baked potatoes or stuffed into bell peppers also works wonderfully.

• Sprinkle shredded cheddar over the top while it is still hot so it melts into every spoonful
• A dollop of sour cream cools down the heat and adds a creamy contrast
• Fresh cilantro added right before serving brings brightness to the deep, warm flavors

Pin It

There is something deeply satisfying about a pot of chili bubbling away on the stove, filling the whole house with comfort.

Recipe Questions & Answers

→ What cuts of beef work best for this chili?

Ground beef with moderate fat content helps keep the chili juicy and flavorful.

→ How can I adjust the chili’s spiciness?

Add more cayenne pepper or fresh jalapeños for extra heat, or reduce spices for a milder taste.

→ Can I make this dish ahead of time?

Yes, flavors deepen after resting. Refrigerate leftovers up to 3 days and reheat gently before serving.

→ What side dishes complement this chili?

Serve with rice, cornbread, or tortilla chips to soak up the rich sauce.

→ How do the beans affect the texture?

Kidney beans add a hearty bite and soften as they simmer, balancing the meat and veggies.