Spicy Beef Chili Kidney Beans (Printable Version)
A flavorful mix of tender beef, kidney beans, and spices for a satisfying, warming dish.
# What You'll Need:
→ Meats
01 - 1.5 lbs ground beef (80–85% lean)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and minced
07 - 1 (28 oz) can crushed tomatoes
08 - 2 (15 oz) cans kidney beans, drained and rinsed
→ Liquids
09 - 1 cup beef broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1 tsp dried oregano
16 - 1 tsp salt
17 - 1/2 tsp black pepper
→ Oils
18 - 2 tbsp vegetable oil
# How To Make It:
01 - Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
02 - Add the diced onion, red and green bell peppers, and jalapeño. Sauté until vegetables are softened, about 5 minutes.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir well to coat the meat and vegetables with the spices.
05 - Mix in the tomato paste and cook for 2 minutes, stirring frequently.
06 - Add the crushed tomatoes, kidney beans, and beef broth. Stir until well combined.
07 - Bring the chili to a simmer. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
08 - Taste and adjust seasonings as needed. For a thicker chili, simmer uncovered for an additional 10–15 minutes.
09 - Serve hot, garnished with your choice of toppings such as chopped cilantro, sour cream, or shredded cheese.
# Expert Advice:
01 -
- The depth of flavor develops beautifully while simmering, making your whole kitchen feel cozy
- It feeds a crowd and tastes even better as leftovers, making it perfect for meal prep
02 -
- Draining the beans thoroughly prevents your chili from becoming unappetizingly cloudy
- Letting chili rest for at least 15 minutes before serving allows flavors to meld together
03 -
- Use a potato masher to slightly mash some beans for thicker texture without needing extra simmer time
- A square of dark chocolate added during the last 10 minutes creates surprisingly rich undertones