Beef Chili Kidney Beans (Print Version)

A robust blend of ground beef, kidney beans, and tomatoes simmered with aromatic spices for a comforting meal.

# 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 - 0.5 tsp dried oregano
14 - 0.5 tsp cayenne pepper
15 - 1 tsp salt
16 - 0.5 tsp ground black pepper

→ Oils

17 - 2 tbsp olive oil

# How to Cook:

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 the pot. Cook, breaking up with a 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 - Stir in kidney beans and continue simmering for 10 minutes to allow flavors to meld together.
09 - Taste and adjust seasoning as needed. Serve hot, optionally garnished with chopped cilantro, sour cream, or shredded cheese.

# Expert Advice:

01 -
  • The secret is letting the tomato paste caramelize slightly before adding the liquids, which creates a richness that usually takes hours of simmering
  • My skeptical father in law asked for thirds, which might be the highest compliment Ive ever received
02 -
  • I once skipped rinsing the beans and the chili was uncomfortably salty, so please do not skip that step
  • Letting the chili rest for even 10 minutes off the heat before serving makes the flavors come together beautifully
03 -
  • If the chili seems too acidic from the tomatoes, add a pinch of sugar to balance it
  • A splash of vinegar right before serving brightens all the flavors remarkably

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