Beef Chili Kidney Beans (Printable Version)

A savory blend of ground beef, kidney beans, and tomatoes cooked with warming spices for a satisfying meal.

# 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

→ 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
16 - 1/4 tsp cayenne pepper

# How To Make It:

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. 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. 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.
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 develops while it simmers, practically guaranteeing seconds
  • It freezes beautifully and somehow tastes even better reheated the next day
  • The spice blend is perfectly balanced, warming without overwhelming
02 -
  • The resting period after cooking is not optional, let it sit for at least 10 minutes off the heat before serving so the flavors settle and the sauce thickens slightly
  • If it's too thick, thin with water or more broth rather than just adding tomato liquid, which can throw off the acid balance
  • Chili continues to develop flavor for hours, so making it a day ahead actually improves the final result dramatically
03 -
  • Fresh spices make a bigger difference than you'd expect, especially the chili powder which loses potency quickly after opening
  • A splash of vinegar or lime juice right before serving brightens everything and makes the flavors pop

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