Spicy Beef Chili Kidney Beans (Print version)
Hearty, flavorful blend of tender beef, kidney beans, and bold spices in a warming dish.
# What you'll need:
→ Meats
01 - 1.5 lbs ground beef (80–85% lean)
→ 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 - 1 jalapeño pepper, seeded and minced
07 - 1 (28 oz) can crushed tomatoes
08 - 2 (15 oz) cans kidney beans, drained and rinsed
→ Liquids
09 - 1 cup beef broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 2 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 vegetable oil
# Method:
01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking up with spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
02 - Add diced onion, red and green bell peppers, and jalapeño. Sauté until softened, about 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir well to coat meat and vegetables.
05 - Mix in tomato paste and cook for 2 minutes, stirring frequently.
06 - Add crushed tomatoes, kidney beans, and beef broth. Stir until well combined.
07 - Bring to a simmer. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
08 - Taste and adjust seasonings. For thicker chili, simmer uncovered for additional 10–15 minutes. Serve hot with desired toppings.
# Expert advice:
01 -
- The spice blend creates layers of warmth without overwhelming your palate
- It makes enough for a crowd or fantastic leftovers that actually improve overnight
- The method is forgiving enough for weeknight cooking but impressive enough for guests
02 -
- Letting the chili rest for at least 10 minutes before serving allows the flavors to meld and the texture to thicken slightly
- The heat level from cayenne and jalapeño is entirely up to your preference, start with less and add more gradually
- This recipe freezes beautifully for up to 3 months if you want to batch cook for future meals
03 -
- Browning the beef thoroughly creates fond those browned bits on the bottom of the pot that add incredible depth of flavor
- Letting the chili rest for at least 15 minutes off the heat before serving allows the flavors to settle and the texture to perfect