Hearty Beef Chili with Beans (Print Version)
Rich ground beef and kidney beans meld with spices and tomatoes in a warm, satisfying dish.
# 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 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, approximately 5-7 minutes. Drain excess fat if necessary.
02 - Add chopped onion, bell pepper, and jalapeño to the pot. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
04 - Add chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne. Stir thoroughly to coat meat and vegetables evenly with spices, allowing them to bloom for 30 seconds.
05 - Mix in tomato paste, diced tomatoes with juice, kidney beans, and beef broth. Stir until fully combined and tomato paste is dissolved.
06 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally to prevent sticking and ensure even flavor development.
07 - Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, optionally garnished with chopped cilantro, sour cream, shredded cheddar cheese, and sliced green onions.
# Expert Advice:
01 -
- The depth of flavor develops beautifully while it simmers, making your whole house smell incredible
- Its a forgiving recipe that welcomes substitutions and still turns out satisfying every time
02 -
- The chili needs at least 45 minutes of simmering for the flavors to marry and mellow into something cohesive
- It tastes noticeably better the next day, so make it ahead if you can
03 -
- Browning the beef well before adding anything else creates caramelized bits that add depth
- Letting the chili rest off the heat for 10 minutes before serving makes it taste more cohesive