Spicy Beef Chili Kidney Beans (Printable Version)
Hearty chili with tender beef, kidney beans, bell peppers, and a blend of bold spices simmered to perfection.
# 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
# Directions:
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 release the aromatic oils.
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. Taste and adjust seasonings before serving.
# Expert Advice:
01 -
- This chili develops layers of flavor that honestly make it taste like it simmered all day even though it's ready in under two hours
- The combination of bell peppers and jalapeño gives you that perfect balance of sweet background notes and upfront heat
02 -
- The chili needs at least that final fifteen minutes uncovered to thicken properly, so don't rush this step or you'll end up with soup instead of chili
- Chili actually tastes better the next day, so if you can make it ahead and let those spices meld overnight you'll be rewarded
03 -
- If your chili ends up too thin, mash about a quarter cup of the beans before adding them in step six, it thickens everything naturally
- The brown sugar might seem unusual but it's the key to balancing the tomato acidity without making the chili taste sweet