Beef Chili with Beans (Printable Version)

Comforting blend of beef, kidney beans, tomatoes, and warming spices slow-simmered for rich flavor.

# What You'll Need:

→ Meats

01 - 1.1 lb ground beef

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced

→ Legumes

06 - 14 oz canned kidney beans, drained and rinsed

→ Tomatoes

07 - 14 oz canned diced tomatoes
08 - 2 tbsp tomato paste

→ Liquids

09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp cayenne pepper (optional)
15 - 1 tsp salt, or to taste
16 - ½ tsp ground black pepper

→ Oils

17 - 2 tbsp olive oil

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
02 - Add garlic, red bell pepper, and green bell pepper. Cook for 3–4 minutes until softened.
03 - Add ground beef to the pot. Cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes.
04 - Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add tomato paste and cook, stirring constantly, for 1 minute to deepen the flavor.
06 - Pour in diced tomatoes and beef broth. Stir thoroughly to combine all ingredients.
07 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
08 - Add kidney beans and simmer for an additional 10 minutes to let flavors meld together.
09 - Taste and adjust seasoning as needed. Serve hot with garnishes such as chopped cilantro, sour cream, or shredded cheese if desired.

# Expert Advice:

01 -
  • Simmering transforms ordinary ingredients into something deeply satisfying
  • The leftovers actually improve overnight as flavors develop
02 -
  • Adding beans too early makes them mushy
  • Simmering uncovered concentrates the flavors
03 -
  • Make it a day ahead for the best flavor
  • Keep some hot sauce on the table

Go Back