Beef Chili with Kidney Beans (Print Version)

Hearty chili featuring ground beef, kidney beans, tomatoes, and aromatic spices simmered to perfection.

# 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
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 pot. Cook, breaking up with 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 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 continue simmering for 10 minutes to allow flavors to meld together.
09 - Taste chili and adjust salt, pepper, or cayenne as needed. Serve hot with desired garnishes.

# Expert Advice:

01 -
  • This is the kind of chili that tastes like it simmered all day even though it only takes an hour
  • The spice blend hits that perfect spot where everyone wants seconds but nobody needs milk
02 -
  • Chili always tastes better the next day, so if you can make it ahead and reheat it, do exactly that
  • The texture thickens significantly as it cools, so thin it with a splash of broth or water when reheating
03 -
  • Dont rush the initial vegetable sauté, that layering of flavors is what makes restaurant quality chili
  • Use a potato masher to partially mash some of the beans for a thicker, heartier texture

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