Beef Chili with Beans

The first time I made chili for my roommates on a gray Sunday, I underestimated how something so simple could bring everyone out of their bedrooms and into the kitchen. Within twenty minutes, the apartment was filled with the scent of browning beef and toasted spices, and suddenly we weren't just three people living together anymore.

Last winter during a snowstorm, I realized I was missing kidney beans and had to improvise with whatever cans were buried in my pantry. The resulting bowl was imperfect but so comforting against the drafty windows that nobody noticed the difference.

Ingredients

• 500 g (1.1 lb) ground beef: I prefer 85/15 ratio because that extra fat keeps everything rich without needing added oil
• 1 large onion, finely chopped: Yellow onions become sweeter as they cook, creating a subtle foundation
• 2 cloves garlic, minced: Add this after the vegetables soften so it does not burn and turn bitter
• 1 red bell pepper and 1 green bell pepper, diced: The mix of colors looks beautiful and each brings slightly different sweetness
• 400 g (14 oz) canned kidney beans, drained and rinsed: Rinse thoroughly to remove the slippery canned liquid
• 400 g (14 oz) canned diced tomatoes: Fire-roasted ones add an extra layer of depth if you can find them
• 2 tbsp tomato paste: This concentrates the tomato flavor without making the chili too acidic
• 250 ml (1 cup) beef broth: Homemade is best but a good quality boxed broth works perfectly
• 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp cayenne pepper: Toast these spices briefly in the hot beef fat to wake them up
• 1 tsp salt and 1/2 tsp ground black pepper: Taste at the end and adjust because canned tomatoes and broths vary wildly in saltiness
• 2 tbsp olive oil: Use this to start your aromatics if your beef is very lean

Instructions

Build your aromatic foundation:

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

Soften the vegetables:

Add the minced garlic along with both bell peppers and cook for another 3-4 minutes until the peppers begin to soften.

Brown the beef:

Add the ground beef and cook, breaking it up with your spoon, until browned and no longer pink, which takes about 5-7 minutes.

Wake up the spices:

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper and cook for just 1 minute until the spices become intensely fragrant.

Develop depth with tomato paste:

Add the tomato paste and stir constantly for 1 minute as it darkens slightly in color.

Add the liquids:

Pour in the diced tomatoes and beef broth, stirring to combine everything and scrape up any flavorful bits from the bottom.

Let it simmer:

Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes while stirring occasionally.

Add the beans:

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

Season and serve:

Taste and adjust salt or pepper as needed, then serve hot with whatever toppings make you happy.

Save

My father insists on serving his chili over spaghetti, a Midwestern tradition I initially dismissed until I tried it on a particularly cold evening and understood exactly why some comforts should never be questioned.

Making It Your Own

After years of following recipes exactly, I started adding a dark chocolate square during the last five minutes of simmering. The bitterness melts into the background and somehow makes all the other flavors taste more like themselves.

The Secret to Texture

I learned from a short order cook that crushing a small handful of beans against the side of the pot thickens the broth naturally without needing cornstarch or flour, creating those velvety spoonfuls that coat the back of a spoon.

Serving Suggestions That Work

A simple chili deserves thoughtful accompaniments that do not overshadow the main event. Keep them simple and let the bowl shine.

• Cornbread absorbs the broth beautifully
• A dollop of sour cream tames any heat
• Sharp cheddar cuts through the richness

Save

The best recipes are not the ones followed perfectly but the ones that show up reliably when you need something warm and substantial in your life. This chili has never let me down.

Recipe FAQs

→ Can I make this dish spicier?

Yes, increase the cayenne pepper or add fresh jalapeños to bring extra heat to the chili.

→ What is the best way to brown the beef?

Cook the ground beef over medium heat, breaking it up frequently, until fully browned with no pink remaining, about 5–7 minutes.

→ Can I substitute kidney beans with other legumes?

Absolutely, black beans or pinto beans can be used as alternatives for different textures and flavors.

→ How long should the chili simmer?

Simmer uncovered for at least 25 minutes, then add beans and cook for another 10 minutes to blend the flavors.

→ What are good serving options with this dish?

Serve with rice, cornbread, or tortilla chips to complement the rich, savory flavors.