Spicy Beef Chili Kidney Beans

The first snowfall of the season had just started when my roommate burst through the door with three bags of groceries, announcing that tonight was the night we finally perfected her grandmothers chili recipe. The apartment was freezing, and something about standing over a steaming pot while watching fat flakes accumulate on the windowsill felt like exactly where we needed to be.

Ive served this chili at Super Bowl parties, sick days, and random Tuesday nights when nothing sounded better than something that hugs you from the inside out. My neighbor texted me the next day after I dropped off a container, asking what I put in it because her usually picky toddler had asked for thirds.

Ingredients

• Ground beef: 80 to 85% lean gives you enough fat for flavor without being greasy, and browning it properly creates those little crispy bits that make everything taste better
• Yellow onion, red and green bell peppers: This trio forms the flavor foundation, so take the time to dice them evenly and sauté them until theyre completely soft
• Garlic and jalapeño: Fresh aromatics matter here, mince them finely so they distribute evenly throughout every spoonful
• Crushed tomatoes: Use a good quality brand as they make up the bulk of your liquid and base flavor
• Kidney beans: Rinse them thoroughly and drain well to remove excess sodium and the starchy canning liquid
• Beef broth: Homemade is ideal but any low sodium version works perfectly fine
• Tomato paste: This concentrates the tomato flavor and adds body to the finished chili
• Chili powder, cumin, smoked paprika, and cayenne: This spice combination creates that classic chili flavor profile with subtle smokiness and adjustable heat
• Dried oregano: Adds an herbal note that balances the richness of the beef
• Salt and black pepper: Essential for bringing all the flavors together, taste as you go and adjust accordingly
• Vegetable oil: A neutral oil for browning the beef and sautéing the vegetables

Instructions

Brown the beef:

Heat the oil in your large pot over medium heat, add the ground beef and break it apart with your wooden spoon, letting it develop a nice brown color and cooked through completely, about 6 to 8 minutes. Drain any excess fat if there seems to be too much, but leave a little behind for flavor.

Soften the vegetables:

Add the diced onion and both bell peppers along with the jalapeño if you want some extra heat. Cook them for about 5 minutes until theyre softened and the onions have turned translucent.

Add the garlic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant, being careful not to burn it.

Bloom the spices:

Add all the spices at once and stir constantly for about 30 seconds to 1 minute, which releases their essential oils and intensifies their flavor.

Incorporate the tomato paste:

Mix in the tomato paste and cook for 2 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.

Add liquids and beans:

Pour in the crushed tomatoes, kidney beans, and beef broth, stirring until everything is well combined.

Simmer gently:

Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for 45 minutes, stirring occasionally to prevent sticking.

Finish to your liking:

Taste and adjust the seasonings if needed, then simmer uncovered for 10 to 15 minutes longer if you prefer a thicker consistency.

Serve it up:

Ladle hot into bowls and let everyone add their own favorite toppings.

Save

What started as a snowy evening experiment became the chili I make every time someone needs comfort food or I'm feeding a hungry crowd. There's something about the ritual of building those layers of flavor that makes even an ordinary Tuesday feel like a small celebration.

Making It Your Own

Ive learned that chili is incredibly forgiving and adaptable. Sometimes I add a diced carrot for sweetness, or throw in a bell pepper from whatever color was on sale at the market. The beauty is that as long as you keep the spice proportions roughly the same, you can adjust almost everything else to your taste.

Perfect Pairings

Cornbread is non negotiable in my house, preferably with a little honey brushed on top while its still warm. But I've also served this over baked potatoes, wrapped in tortillas, or alongside simple white rice for something more filling.

Serving Suggestions and Storage

Set up a toppings bar and let everyone customize their bowl, which always makes dinner feel more fun and interactive. Leftovers keep well in the refrigerator for up to 4 days and honestly taste even better on day two.

• Classic toppings include sour cream, shredded cheese, and fresh cilantro
• Crushed tortilla chips or saltines add perfect crunch
• A squeeze of fresh lime right before serving brightens everything up

Save

Whether its game day or just a regular weeknight that needs a little extra warmth, this chili has never let me down. Theres something profoundly satisfying about putting a pot on the stove and knowing you're about to make something good.

Recipe FAQs

→ Can I adjust the heat level?

Yes, omitting the jalapeño and reducing cayenne pepper will produce a milder version without sacrificing flavor.

→ What are suitable meat alternatives?

Ground turkey or chicken can be used as lighter substitutes for beef while maintaining texture and protein.

→ How long should I simmer the dish?

Simmer uncovered for 45 minutes to allow flavors to meld; an additional 10–15 minutes can thicken the dish further.

→ What sides pair well with this dish?

Cornbread, rice, or tortilla chips complement the rich, spicy flavors and enhance the meal.

→ Are there allergen concerns?

This dish is naturally free from major allergens; however, garnishes like sour cream or cheese may contain milk.