Spicy Beef Chili Kidney Beans

The first snowfall of the season was coming down hard when I finally decided to tackle proper chili after years of relying on canned versions. My apartment smelled incredible for hours, and when my roommate walked through the door with rosy cheeks, she literally said what is that magic before even taking off her coat. That's the moment this recipe became my winter standby.

Last winter during a particularly brutal cold snap, I made a massive batch for my book club. Everyone kept asking for seconds and the conversation completely shifted from the book to how they needed this recipe immediately. Now it's become our unofficial tradition whenever anyone hosts.

Ingredients

• 1.5 lbs ground beef (80–85% lean): The fat content here matters, leaner beef dries out during long simmering
• 1 large yellow onion, diced: Foundation of flavor, dice uniformly for even cooking
• 1 red bell pepper and 1 green bell pepper, diced: The two colors bring sweetness and visual appeal to every bowl
• 3 cloves garlic, minced: Fresh garlic makes a difference you can taste
• 1 jalapeño pepper, seeded and minced: Leave the seeds if you want real heat
• 1 (28 oz) can crushed tomatoes: Provides the body and tomato backbone
• 2 (15 oz) cans kidney beans, drained and rinsed: Rinse thoroughly to avoid cloudy chili
• 1 cup beef broth: Homemade stock elevates this, but store bought works fine
• 2 tbsp tomato paste: Concentrates the tomato flavor without adding extra liquid
• 2 tbsp chili powder: This is your main spice driver, dont skimp
• 2 tsp ground cumin: Essential for that authentic chili aroma
• 1 tsp smoked paprika: Adds subtle smokiness reminiscent of long hours over a fire
• 1/2 tsp cayenne pepper: Adjust based on your heat tolerance
• 1 tsp dried oregano: Adds an earthy herbal note
• 1 tsp salt and 1/2 tsp black pepper: Season generously, beans need plenty of salt
• 2 tbsp vegetable oil: For browning the beef properly

Instructions

Brown the beef:

Heat oil in your large pot over medium heat, add ground beef and break it apart with your spoon. Cook until fully browned, about 6 to 8 minutes, then drain excess fat if there's more than a few tablespoons.

Soften the vegetables:

Add diced onion, both bell peppers, and jalapeño to the pot. Stir occasionally for 5 minutes until onions turn translucent and peppers soften slightly.

Add aromatic garlic:

Stir in minced garlic and cook just 1 minute until fragrant. Don't let it brown or it'll turn bitter.

Bloom the spices:

Add chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Stir constantly for about 30 seconds to toast the spices and release their oils.

Incorporate tomato paste:

Mix in the tomato paste and cook 2 minutes while stirring. This step removes the raw canned taste and concentrates flavor.

Add liquids and beans:

Pour in crushed tomatoes, kidney beans, and beef broth. Stir until everything is well combined and no tomato paste streaks remain.

Simmer gently:

Bring to a simmer, then reduce heat to low. Cover and let it bubble gently for 45 minutes, stirring every so often to prevent sticking.

Adjust and finish:

Taste and add more salt or cayenne if needed. For thicker chili, uncover and simmer 10 to 15 minutes longer until it reaches your preferred consistency.

Save

My dad swears that chili day is an excuse to watch football all afternoon, but honestly I think he just wants the house to smell like this for hours. Now whenever I visit during winter, there's always a pot bubbling away on the stove and chairs pulled up to the kitchen counter.

Making It Your Own

Sometimes I add a diced sweet potato when I want extra sweetness and bulk, tossing it in with the peppers. Other times a splash of coffee or dark beer in place of some broth adds incredible depth. The recipe is forgiving, so taste as you go and trust your instincts.

Serving Ideas

Cornbread is non negotiable at my table, baked until golden and served warm with butter melting into every crumb. Over baked potatoes or fluffy rice makes it stretch further for unexpected guests. Tortilla chips for scooping add the perfect crunch contrast.

The Leftover Situation

Chili improves overnight as all those spices get cozy together in the fridge. I always make a double batch and portion the extras into freezer safe containers for those nights when cooking feels impossible.

• Freeze for up to three months without quality loss
• Reheat gently with a splash of water or broth to loosen
• Consider portioning before freezing for easier thawing

Save

There's something deeply satisfying about a pot of chili bubbling away while snow falls outside. Hope this brings as much warmth to your kitchen as it has to mine.

Recipe FAQs

→ How can I adjust the heat level?

Reduce or omit jalapeño and cayenne pepper for milder flavor, or add extra for more spice.

→ What meats can substitute beef?

Ground turkey or chicken can be used to create a lighter version of this dish.

→ How long should it simmer?

Simmer covered for 45 minutes, then optionally uncovered for 10–15 minutes to thicken.

→ What sides pair well with this dish?

Cornbread, rice, or tortilla chips complement the flavors and textures nicely.

→ Is this suitable for gluten-free diets?

All main ingredients are gluten-free; always check canned goods and toppings for gluten content.