Beef Chili with Kidney Beans

My tiny apartment had paper thin walls, but the one thing nobody complained about hearing through them was the sound of chili simmering on Sundays. Id catch neighbors in the hallway actually sniffing the air, which is basically the highest compliment a home cook can receive. That rich beef and tomato aroma has this way of making everything feel right with the world.

The first time I made this for a Super Bowl party, I accidentally doubled the cayenne. People were sweating but nobody stopped eating, which I now consider a successful dinner party metric. Now I keep the heat in check and let the smoked paprika do the heavy lifting for that deep, comforting flavor.

Ingredients

• 500 g ground beef: I use 80/20 ratio because that extra fat carries so much flavor through the chili
• 1 large onion, finely chopped: The foundation of everything good in the pot
• 2 cloves garlic, minced: Add this right before the beef so it doesnt burn and turn bitter
• 1 red bell pepper and 1 green bell pepper, both diced: These bring sweetness and color that make the bowl look inviting
• 400 g canned kidney beans, drained and rinsed: Rinse them well to remove the canned taste and excess sodium
• 400 g canned diced tomatoes: Look for ones with juices, not puree, for better texture
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds body to the broth
• 250 ml beef broth: Homemade is great but a good quality store bought works perfectly fine
• 2 tsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika: This trio creates that classic chili flavor profile everyone recognizes
• ½ tsp dried oregano: A subtle herb note that rounds out all the bold spices
• ½ tsp cayenne pepper: Start here and add more if your crew can handle the heat
• 1 tsp salt and ½ tsp black pepper: Season as you go, but remember flavors concentrate as it simmers
• 2 tbsp olive oil: The base for building all those aromatic layers

Instructions

Build your flavor foundation:

Heat olive oil in your largest pot over medium heat and sauté the onion until it turns translucent and smells sweet, about 3 minutes

Add the aromatics:

Toss in the garlic and both bell peppers, cooking another 3 to 4 minutes until they soften and your kitchen starts smelling amazing

Brown the beef:

Add the ground beef and break it up with your spoon, cooking until its no longer pink and has some nice browned bits, about 5 to 7 minutes

Wake up the spices:

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper, cooking for just 1 minute until the spices become fragrant and toast slightly

Add depth:

Mix in the tomato paste and let it cook for 1 minute, stirring constantly to incorporate it with the beef and vegetables

Bring it together:

Pour in the diced tomatoes with their juices and the beef broth, stirring to combine everything and scraping up any browned bits from the bottom of the pot

Let it simmer:

Bring the pot to a boil, then reduce heat to low and let it simmer uncovered for 25 minutes, stirring occasionally to prevent anything from sticking

Add the beans:

Stir in the kidney beans and simmer for another 10 minutes to let all the flavors meld together and the beans heat through

The final taste test:

Taste your chili and adjust the salt, pepper, or cayenne as needed, then serve hot with your favorite toppings on the table

Save

This recipe became my go to the winter my brother moved into his first apartment and needed something that felt like home. He still requests it every time he visits, and Ive accepted that Im now the designated chili maker for every family gathering.

Making It Your Own

Once you have the basic technique down, chili is incredibly forgiving. Add chocolate, coffee, or a splash of beer for depth. Throw in corn kernels for sweetness or black beans for variety. The method stays the same while the ingredients can shift with your mood.

Serving Ideas That Work

A really great chili deserves worthy accompaniments. Skillet cornbread, warm tortillas, or over baked potatoes all work beautifully. Set out toppings like sour cream, shredded cheese, cilantro, and diced jalapeños so everyone can customize their bowl.

Storing and Freezing

This chili keeps beautifully in the refrigerator for up to 4 days, and honestly improves as the flavors continue to develop. It also freezes exceptionally well, so I often double the batch and portion half into freezer safe containers for those nights when cooking feels impossible.

• Let the chili cool completely before freezing to prevent ice crystals from forming
• Thaw overnight in the refrigerator and reheat gently on the stove
• Add a splash of fresh broth when reheating to restore the perfect consistency

Save

Theres something so comforting about a pot of chili bubbling away on the stove, knowing youre about to feed people something that will make them feel genuinely cared for. Thats the real magic of this recipe.

Recipe FAQs

→ What spices enhance the flavor of this chili?

Chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper bring a balanced warmth and depth to the dish.

→ Can I make this with a plant-based alternative instead of beef?

Yes, substituting ground beef with plant-based ground meat or additional beans works well for a vegetarian version.

→ How long should the chili simmer for best flavor?

Simmering uncovered for about 35 minutes allows the flavors to meld while thickening the sauce.

→ What side dishes pair well with this chili?

Rice, cornbread, or tortilla chips complement the hearty flavors and textures.

→ How can I adjust the heat level of this chili?

Increase or reduce the cayenne pepper or add fresh jalapeños according to your preferred spice tolerance.