Spicy Beef Kidney Chili (Printable)

A hearty blend of beef, kidney beans, and spices for a comforting and flavorful main dish.

# What You'll Need:

→ Meats

01 - 1 lb ground beef

→ Beans

02 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Vegetables

03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and finely chopped (optional)
07 - 1 can (14.5 oz) diced tomatoes with juices

→ Liquids

08 - 1 cup beef broth
09 - 2 tbsp tomato paste

→ Spices

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper
14 - 1 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/2 tsp freshly ground black pepper

→ Oils

17 - 2 tbsp vegetable oil

# How-To Steps:

01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and red bell pepper; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant.
03 - Add ground beef, breaking it up with a spoon. Cook for 6 to 8 minutes until browned and fully cooked. Drain excess fat if needed.
04 - Mix in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute to release aromas.
05 - Add tomato paste and stir constantly for 1 minute.
06 - Pour in diced tomatoes with juices, beef broth, and kidney beans; stir thoroughly to combine.
07 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 40 minutes, stirring occasionally.
08 - Taste and season as needed. For thicker consistency, simmer uncovered for an additional 10 minutes.
09 - Serve warm topped with sour cream, shredded cheddar, fresh cilantro, or sliced green onions as desired.

# Expert Advice:

01 -
  • It comes together in just over an hour, but tastes like it simmered all day.
  • The spice blend is balanced enough that everyone can adjust heat to their taste at the table.
  • It stretches easily for leftovers and actually tastes better the next day.
02 -
  • Don't skip browning the beef properly—it's not just about color, it's about developing flavor that makes the whole chili taste deeper and more complex.
  • If your chili tastes too thin at the end, uncovering it for the last 10-15 minutes of cooking lets the liquid reduce and thicken naturally—much better than adding cornstarch.
03 -
  • Make this chili the day before serving—the flavors deepen overnight and it reheats beautifully, making it perfect for meal prep or casual entertaining.
  • If you want to add a chipotle pepper in adobo for extra smokiness, chop one finely and stir it in with the tomato paste; the liquid in the adobo adds subtle heat and richness.

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