Spicy Beef Chili Kidney Beans (Printable Version)

Tender beef and kidney beans simmered with a bold blend of spices for a hearty main course.

# What You Need:

→ Meats

01 - 1 ½ lbs ground beef

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced

→ Beans

06 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Tomatoes

07 - 1 can (28 oz) crushed tomatoes
08 - 2 tbsp tomato paste

→ Liquids

09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp cayenne pepper
14 - 1 tsp dried oregano
15 - 1 tsp salt
16 - ½ tsp black pepper

→ Optional Toppings

17 - Chopped fresh cilantro
18 - Sour cream
19 - Shredded cheddar cheese
20 - Sliced jalapeños

# Directions:

01 - Heat a splash of oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if needed.
02 - Add the diced onion, red bell pepper, and green bell pepper to the pot. Sauté for 5 minutes until softened.
03 - Stir in the minced garlic and cook for another minute until fragrant.
04 - Mix in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute to release their flavors.
05 - Add the tomato paste and cook for 2 minutes, stirring frequently to deepen the flavor.
06 - Pour in the crushed tomatoes and beef broth. Stir well to combine all ingredients.
07 - Add the drained kidney beans to the pot. Bring the chili to a boil, then reduce heat to low.
08 - Cover and simmer for 45-60 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
09 - Taste and adjust seasoning if needed. Serve hot with your choice of toppings such as cilantro, sour cream, cheddar cheese, or jalapeños.

# Expert Advice:

01 -
  • The spice blend creates layers of heat that sneak up on you instead of hitting all at once
  • Simmering for an hour lets the beef become impossibly tender while the beans soak up every bit of flavor
  • Leftovers actually taste better the next day, making it perfect for meal prep Sundays
02 -
  • The chili needs that full hour of simmering to transform from a soup into a thick, hearty stew
  • Letting it rest for 10 minutes off the heat before serving allows the flavors to settle and the texture to perfect
  • The spices will continue to develop overnight, so making it a day ahead is actually better
03 -
  • Browning the beef well, almost until it is crispy in spots, adds a depth of flavor you cannot get any other way
  • Use a potato masher to gently mash some of the beans during the last 15 minutes for a naturally thicker chili

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