Description
This Hearty Beef Chili with Kidney Beans is a flavorful and comforting main course perfect for any occasion. Made with lean ground beef, kidney beans, a blend of aromatic spices, and ripe tomatoes, this chili is simmered to perfection on the stovetop. It’s packed with protein and fiber, making it both satisfying and nutritious. Ideal for a family dinner or meal prepping, this chili tastes even better the next day as the flavors meld beautifully.
Ingredients
Scale
Vegetables & Aromatics
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
Meat & Beans
- 2 pounds lean ground beef
- 2 cans kidney beans (15 ounces each), drained and rinsed
Spices & Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Liquids & Tomatoes
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 can crushed tomatoes (28 ounces)
- 1 can diced tomatoes (14.5 ounces)
- 1 cup beef broth
Instructions
- Heat aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Cook for 5 to 7 minutes until the vegetables soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, avoiding burning.
- Brown the beef: Add the lean ground beef to the pot. Break the meat apart with a spoon and cook until fully browned and no longer pink. Drain any excess grease if necessary to reduce fat.
- Toast spices: Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices and enhance their aroma.
- Add tomato paste and liquids: Mix in the tomato paste until evenly combined. Then pour in the crushed tomatoes, diced tomatoes, kidney beans, and beef broth.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 30 to 40 minutes. Stir occasionally to prevent sticking and allow the chili to thicken.
- Adjust seasoning and serve: Taste the chili and adjust salt or spice levels as desired. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- This chili tastes even better the next day after the flavors have further developed.
- You can substitute black beans or pinto beans for kidney beans based on your preference.
- For extra heat, add diced jalapeños or increase the amount of cayenne pepper.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
