Spicy Beef with Kidney Beans (Printable Version)
Tender beef and kidney beans cooked with peppers and spices for a warm, hearty dish.
# What You Need:
→ Beef
01 - 1½ lbs ground beef, 80/20 blend preferred
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 jalapeño peppers, seeded and finely chopped
→ Beans
07 - 2 cans (15 oz each) kidney beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (28 oz) diced tomatoes with juices
09 - 2 tbsp tomato paste
10 - 1 cup beef broth
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp ground cayenne pepper
15 - 1 tsp dried oregano
16 - 1½ tsp salt
17 - ½ tsp black pepper
18 - 1 tsp sugar
→ Optional Garnishes
19 - Chopped fresh cilantro
20 - Sour cream
21 - Shredded cheddar cheese
22 - Sliced green onions
# Directions:
01 - Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
02 - Add the diced onion, red and green bell peppers, jalapeños, and garlic to the pot. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
03 - Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and sugar. Cook for 1 minute until the spices become fragrant.
04 - Add the tomato paste, diced tomatoes with their juices, and beef broth. Stir thoroughly to combine all ingredients and dissolve the tomato paste.
05 - Bring the mixture to a simmer, then reduce heat to low. Cover the pot and cook for 45 minutes, stirring occasionally to prevent sticking.
06 - Stir in the drained kidney beans. Simmer uncovered for 20 to 30 minutes longer, allowing the chili to thicken to your desired consistency.
07 - Taste the chili and adjust salt, pepper, or heat level as needed. Serve hot with your choice of garnishes such as cilantro, sour cream, cheddar cheese, or green onions.
# Expert Advice:
01 -
- The 80/20 ground beef creates a rich base that makes this chili feel indulgent without needing any fancy techniques
- Simmering it low and slow lets all those spices bloom into something that tastes like its been cooking all day even though it only takes about 90 minutes
02 -
- The chili will thicken considerably as it cools so if it seems thin while cooking do not panic because it will be perfect by the time you serve it
- Letting the spices cook in the fat for that minute before adding liquid is the step that separates restaurant quality chili from homemade mush
03 -
- Use a heavy bottomed pot or Dutch oven to prevent hot spots and ensure even cooking throughout the long simmer
- The sugar might seem unnecessary but it is the secret weapon that balances the acidity of canned tomatoes and ties all the flavors together