Spicy Beef Chili Kidney Beans (Printable)
Hearty chili featuring ground beef, kidney beans, and a rich blend of spices, ideal for cozy dinners.
# What You Need:
→ Meats
01 - 1 ½ pounds ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
→ Beans
06 - 2 cans (15 ounces each) kidney beans, drained and rinsed
→ Tomatoes
07 - 1 can (28 ounces) crushed tomatoes
08 - 2 tablespoons tomato paste
→ Liquids
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon cayenne pepper, or to taste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon salt
16 - ½ teaspoon black pepper
→ Optional Toppings
17 - Fresh cilantro, chopped
18 - Sour cream
19 - Shredded cheddar cheese
20 - Sliced jalapeños
# How to Make It:
01 - Heat a splash of oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned throughout. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and green bell pepper to the pot. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Mix in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute to release their full flavor.
05 - Add tomato paste and cook for 2 minutes, stirring frequently to prevent scorching.
06 - Pour in crushed tomatoes and beef broth, stirring thoroughly to combine.
07 - Add drained kidney beans. Bring to a boil, then reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally, until thickened and flavors have melded.
08 - Taste and adjust seasoning as needed. Serve hot with desired toppings.
# Expert Suggestions:
01 -
- It tastes even better the next day when the spices have had time to argue with each other and make peace.
- The kind of meal that makes people linger at the table instead of rushing to the sink with their plate.
02 -
- Do not skip draining the beans; that viscous liquid in the can will make your chili murky and strangely slimy.
- The chili will look too thin when you first add the liquids; trust the simmer time, it thickens more than you expect.
03 -
- If your chili tastes flat at the end, add acid not salt; a squeeze of lime or a splash of vinegar wakes everything up.
- The best chili I ever made sat overnight then was reheated for lunch; plan ahead if you can.