Spicy Beef Chili Kidney Beans (Printable)
Hearty beef simmered with kidney beans and peppers in a rich, spicy tomato base.
# What You Need:
→ Meats
01 - 1.5 lbs ground beef (80/20 or lean)
→ Vegetables
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño pepper, seeded and diced
→ Legumes
07 - 2 cans (15 oz each) kidney beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 can (14 oz) diced tomatoes
10 - 1 cup beef broth
→ 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
18 - 1 tbsp brown sugar
19 - 2 tbsp tomato paste
→ Oils
20 - 2 tbsp olive oil
# How to Make It:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic, bell peppers, and jalapeño; sauté for another 5 minutes until softened.
03 - Mix in tomato paste, chili powder, cumin, smoked paprika, cayenne, oregano, salt, black pepper, and brown sugar. Cook, stirring constantly, for 2 minutes to develop the spice flavors.
04 - Add crushed tomatoes, diced tomatoes, and beef broth. Stir well, scraping any browned bits from the bottom of the pot to incorporate the fond.
05 - Bring to a simmer, then reduce heat to low. Cover partially and cook for 45 minutes, stirring occasionally to prevent sticking.
06 - Add kidney beans and cook uncovered for another 15–20 minutes, until the chili has thickened to your desired consistency.
07 - Taste and adjust seasonings as needed. Serve hot, garnished with chopped cilantro, shredded cheese, or sour cream if desired.
# Expert Suggestions:
01 -
- The beef simmers until its fork tender and the peppers melt into something sweet and familiar
- It makes enough for dinner tonight plus leftovers that taste even better tomorrow
- The spice blend hits that perfect middle ground where everyone at the table finds something to love
02 -
- The chili needs at least 45 minutes of simmering for the flavors to meld properly
- It will thicken considerably as it cools, so do not reduce it too much on the stove
03 -
- A square of dark chocolate added during the last ten minutes of simmering adds incredible depth
- Reserve some of the jalapeño as a garnish for guests who want extra heat