Spicy Beef Chili Kidney Beans (Printable Version)
Hearty blend of beef, kidney beans, and spices delivering a bold, warming meal for any occasion.
# What You Need:
→ Meats
01 - 1.5 lbs ground beef, 80/20 lean-to-fat ratio preferred
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and finely chopped
→ Beans
07 - 2 cans (15 oz each) red kidney beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup beef broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 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
→ Oils
18 - 2 tbsp olive oil
→ Optional Garnishes
19 - Chopped fresh cilantro
20 - Sliced green onions
21 - Shredded cheddar cheese
22 - Sour cream
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, red and green bell peppers, sauté for 5 minutes until softened.
02 - Add garlic and jalapeño, cook for 1 minute until fragrant.
03 - Add ground beef, breaking up with spoon. Cook until browned and no longer pink, about 7 to 8 minutes. Drain excess fat if needed.
04 - Stir in chili powder, cumin, paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute to toast spices.
05 - Add tomato paste, stir well. Pour in crushed tomatoes and beef broth, mix thoroughly.
06 - Stir in kidney beans. Bring to gentle boil, reduce heat to low. Cover and simmer for 45 to 60 minutes, stirring occasionally, until flavors meld and chili thickens.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, green onions, cheddar cheese, and/or sour cream if desired.
# Expert Advice:
01 -
- The beef gets impossibly tender after simmering in those spiced tomatoes, and honestly, the texture is restaurant quality without any fancy technique.
- This recipe feeds a crowd or gives you leftovers for days, and somehow it tastes even better on day two when the flavors have really settled in.
02 -
- The first few times I made chili, I skipped the step of toasting spices in the beef fat, and the difference is night and day—don't skip it.
- If your chili feels too thick, add a splash more broth or water, but remember that it will continue to thicken as it cools.
03 -
- Chili always tastes better the next day, so if you can, make it ahead and let the flavors marry overnight in the refrigerator.
- A square of dark chocolate added in the last ten minutes of simmering adds depth and richness that people can never quite identify.