Beef Chili Kidney Beans

The first snowfall had just started when my roommate burst through the door with three bags of groceries and announced we were making chili. I had never cooked anything that required more than fifteen minutes, but there we were, chopping onions while the apartment grew warm with the promise of something simmering all afternoon. That pot of chili taught me that some dishes are worth the slow build. Now every time the temperature drops, my kitchen automatically starts smelling like cumin and tomatoes.

I brought a batch to my friend's Super Bowl party years ago, and people kept asking who catered the food. There is something about chili that brings people together, maybe because it is forgiving and feeds a crowd without any fuss. My brother-in-law still talks about that batch, mostly because I may have gone a little heavy on the cayenne.

Ingredients

• 1 lb ground beef (85% lean): The fat content keeps the chili rich without being greasy, and I have learned that draining excess fat after browning makes all the difference
• 1 large onion, finely chopped: Sweet onions work beautifully here, they melt into the background and add natural sweetness
• 1 red bell pepper, diced: This adds subtle sweetness and color that makes the bowl look inviting
• 3 cloves garlic, minced: Fresh garlic is nonnegotiable, it blooms when it hits the hot beef and creates an aroma that fills the whole house
• 1 jalapeño, seeded and finely chopped: Leave some seeds if you like it spicy, but even seeded it adds a bright heat that cuts through the richness
• 2 cans kidney beans, drained and rinsed: These hold their shape during long simmering and provide that classic chili texture everyone expects
• 1 can diced tomatoes: The juice becomes part of the broth while the tomatoes break down into the sauce
• 2 tbsp tomato paste: This concentrates the tomato flavor and gives the chili a deeper, more complex taste
• 1 cup beef broth: Homemade is great but storebought works perfectly, just avoid the heavily salted ones
• 2 tbsp chili powder: This is the backbone, use a good quality one with a blend of spices for better depth
• 1 tsp ground cumin: Cumin adds that earthy, slightly smoky flavor that makes chili taste like chili
• 1 tsp smoked paprika: This ingredient is my secret weapon, it adds a subtle smokiness without requiring actual smoke
• 1/2 tsp dried oregano: It may seem unusual but oregano adds an herbal note that balances the heavy spices
• 1/2 tsp ground black pepper: Freshly ground makes a noticeable difference in the final flavor
• 1 tsp salt (or to taste): Start with less, you can always add more but you cannot take it back
• 1/4 tsp cayenne pepper (optional): This is your heat adjustment knob, add gradually and taste as you go

Instructions

Brown the beef:

Cook the ground beef in a large pot or Dutch oven over medium heat, breaking it apart with your spoon, until it is no longer pink and has developed some nice browned bits, about 5 to 7 minutes. Drain any excess fat now to keep the chili from feeling too heavy.

Soften the vegetables:

Add the chopped onion, bell pepper, and jalapeño to the pot with the beef. Cook them for about 5 minutes until they have softened and the onions are translucent, stirring occasionally to prevent sticking.

Bloom the garlic:

Stir in the minced garlic and let it cook for just 1 minute until it becomes fragrant. You will know it is ready when that unmistakable garlic smell hits you.

Add the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne if you are using it. Stir everything together so the spices coat the meat and vegetables evenly, about 30 seconds.

Combine the base:

Mix in the tomato paste, diced tomatoes with their juice, kidney beans, and beef broth. Stir well to incorporate everything and scrape up any browned bits from the bottom of the pot.

Simmer slowly:

Bring the chili to a gentle simmer then reduce the heat to low, cover the pot, and let it cook for 45 minutes. Stir it every so often to prevent anything from sticking to the bottom.

Final adjustments:

Taste the chili and add more salt or cayenne if it needs it. Serve it hot while the steam is still rising, with whatever garnishes make you happy.

Pin it

My daughter now requests this for her birthday dinner every year, which I find completely charming and slightly hilarious. There is something deeply comforting about a bowl of chili that feels like a hug from the inside out, especially when the wind is howling outside.

Making It Your Own

Chili is one of those recipes that invites personal interpretation, and I have tried dozens of variations over the years. Sometimes I add a square of dark chocolate or a splash of coffee, both of which deepen the flavor in ways people cannot quite identify but absolutely notice. My neighbor swears by adding a cinnamon stick to the simmering pot, and while I was skeptical at first, the warm background note it adds is surprisingly lovely.

The Leftover Situation

Chili is one of those rare dishes that actually improves after a day or two in the refrigerator. The spices continue to develop and the beans absorb more of the broth, becoming creamier and more integrated. I often make a double batch specifically because I know the leftovers will save me on busy weeknights when the last thing I want to do is cook.

Serving It Right

A bowl of chili deserves proper accompaniments, and my grandmother always served hers with a skillet of cornbread that was slightly sweet and incredibly buttery. Over baked potatoes, chili transforms into a completely different meal that feels substantial enough for winter nights. Sometimes I just eat it straight from a mug while standing at the counter.

• Cornbread should be served warm with plenty of butter
• Crushed saltines on top add a salty crunch that cuts the richness
• A squeeze of fresh lime right before serving brightens everything

Pin it

There is always room at my table for anyone who shows up with an appetite and an open mind about what goes in the bowl. Good food and good company, that is what chili is really about.

Recipe Q&A

→ What cuts of beef work best for this chili?

Ground beef with about 85% lean content is ideal for balancing flavor and fat, helping keep the chili rich and tender.

→ Can I adjust the spiciness level?

Yes, using jalapeño seeds or adding cayenne pepper increases heat. For milder flavor, omit these ingredients.

→ How long should the chili simmer?

Simmering for about 45 minutes on low heat allows flavors to meld and the meat to become tender.

→ What are good garnishes for this dish?

Fresh cilantro, shredded cheddar, sour cream, and sliced green onions add bright, creamy, and fresh notes to each serving.

→ Can this chili be prepared in advance?

Yes, flavors improve after resting overnight. It also freezes well for convenient future meals.