Beef Chili Kidney Beans (Print Version)

A flavorful dish combining tender beef, kidney beans, tomatoes, and spices for a warm satisfying meal.

# 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 Cook:

01 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
02 - Add chopped onion, bell pepper, and jalapeño to the pot. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne. Stir thoroughly to coat meat and vegetables evenly with spices.
05 - Mix in tomato paste, diced tomatoes with juices, kidney beans, and beef broth. Stir until well combined.
06 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally to prevent sticking.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, sour cream, shredded cheddar cheese, and sliced green onions if desired.

# Expert Advice:

01 -
  • It only takes about 15 minutes of active cooking before it simmers itself into perfection
  • The recipe feeds a crowd and tastes even better as leftovers
  • You can customize the heat level and garnishes to suit everyone
02 -
  • Chili needs time to rest and develop, so try to make it at least a few hours ahead or even the day before
  • The consistency will thicken as it sits, so do not worry if it seems a bit thin when you first finish cooking
  • Avoid adding sugar to balance acidity, let the natural sweetness of the onions and peppers shine through instead
03 -
  • If the chili is too spicy, a dollop of sour cream or a splash of cream can tame the heat
  • Freeze individual portions for quick lunches, they will keep for up to three months
  • A splash of vinegar or lemon juice at the end can brighten all the flavors

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