Beef Chili Kidney Beans (Printable)
A warming blend of beef, kidney beans, tomatoes, and spices slow cooked for a satisfying main dish.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (85% lean)
→ Vegetables
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Canned & Pantry
06 - 2 cans (15 oz each) kidney beans, drained and rinsed
07 - 1 can (28 oz) diced tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp ground black pepper
15 - 1 tsp salt (or to taste)
16 - 1/4 tsp cayenne pepper (optional)
→ Garnishes
17 - Chopped fresh cilantro
18 - Sour cream
19 - Shredded cheddar cheese
20 - Sliced green onions
# How-To Steps:
01 - In a large pot or Dutch oven over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
02 - Add the chopped onion, bell pepper, and jalapeño (if using). Sauté for 5 minutes until vegetables are softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne (if using). Stir well to coat the meat and vegetables with the spices.
05 - Mix in tomato paste, diced tomatoes with their juice, kidney beans, and beef broth. Stir to combine thoroughly.
06 - Bring the chili to a simmer. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally to prevent sticking.
07 - Adjust seasoning to taste. Serve hot, garnished with cilantro, sour cream, cheese, and green onions if desired.
# Expert Advice:
01 -
- The depth of flavor from smoked paprika and cumin makes this taste like it simmered all day even though it comes together in just over an hour
- Leftovers actually improve overnight, making it perfect for meal prep or feeding a crowd throughout the week
- The spice blend hits that perfect balance between comforting and exciting, with just enough warmth to make you sit up and take notice
02 -
- The chili needs at least 45 minutes of simmering time for the flavors to meld properly, so do not rush this step
- Tasting and adjusting seasonings at the very end is crucial since the salt needs time to distribute through all the ingredients
- Draining the beef fat is optional, but I usually leave about 1 tablespoon in the pot for extra flavor and richness
03 -
- Reserve a small amount of the rinsed bean liquid and add it back in if the chili becomes too thick during simmering
- Toast your spices in a dry pan for 30 seconds before adding them to the pot for even deeper flavor