Spicy Beef Chili Kidney Beans (Printable Version)
A flavorful blend of beef, kidney beans, and spices for a warming, satisfying main dish.
# What You 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
# How to Make It:
01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned and no longer pink, approximately 6-8 minutes. Drain excess fat if necessary.
02 - Add diced onion, red and green bell peppers, and jalapeño to the pot. Sauté until vegetables are 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 thoroughly to coat meat and vegetables evenly with spices.
05 - Mix in tomato paste and cook for 2 minutes, stirring frequently to develop flavor.
06 - Pour in crushed tomatoes, kidney beans, and beef broth. Stir until completely combined.
07 - Bring chili to a simmer. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
08 - Taste and adjust seasonings as needed. For thicker consistency, simmer uncovered for an additional 10-15 minutes.
09 - Serve hot with desired garnishes such as chopped cilantro, sour cream, or shredded cheese.
# Expert Advice:
01 -
- The depth of flavor comes from building layers of spices, not dumping everything in at once
- It makes enough to feed a crowd or give you leftovers that somehow taste better on day two
- The house smells absolutely incredible while it simmers, like you've been cooking all day
02 -
- The first time I made this, I added all the spices at the end with the tomatoes and wondered why it tasted flat and dusty instead of vibrant and layered
- Letting the chili rest for even 15 minutes off the heat before serving lets all those aggressive spice notes mellow and meld together into something cohesive
03 -
- Make it a day ahead if possible, because overnight in the refrigerator does something magical to the flavor development that no amount of simmering can achieve
- Keep your Worcestershire sauce and a bottle of hot sauce at the table, because some people (like my brother) insist on doctoring their bowl regardless of how perfectly seasoned it is