Beef Chili Kidney Beans Tomatoes

The first snowstorm of the season was howling outside my kitchen window when I decided a pot of chili was the only logical response. I'd just come in from shoveling the driveway, cheeks stinging from the cold, and the house felt desperately empty of warmth. That afternoon, I learned that chili isn't just food—it's a way to cook the comfort back into a freezing day.

Last winter, my neighbor texted at 6 PM saying her heating had gone out during the worst cold snap we'd had in years. I packed up half this chili in a mason jar and bundled it in towels to keep it warm. She told me later that standing over her stove, spooning steaming chili into a bowl, was the first time she'd stopped shaking all day.

Ingredients

• 500 g (1.1 lb) ground beef: I use 85% lean for that perfect balance of flavor and texture without excessive grease
• 1 large onion, finely chopped: Yellow onions work beautifully here, becoming sweet and meltingly soft as they cook
• 2 cloves garlic, minced: Fresh garlic is non-negotiable, even more so when it hits the hot fat and blooms into something fragrant
• 1 red bell pepper and 1 green bell pepper, diced: These add sweetness and a gorgeous color contrast that makes every spoonful feel special
• 400 g (14 oz) canned kidney beans, drained and rinsed: Rinse them thoroughly to remove the canning liquid, which can make your chili cloudy
• 400 g (14 oz) canned diced tomatoes: I prefer fire-roasted for an extra layer of depth, though regular works perfectly fine
• 2 tbsp tomato paste: This little tube concentrates everything, adding body and a rich umami backbone
• 250 ml (1 cup) beef broth: Use a good quality broth or stock, as it becomes part of the flavor foundation
• 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp cayenne pepper: This spice blend hits all the classic notes while the smoked paprika adds that subtle campfire quality
• 1 tsp salt and ½ tsp ground black pepper: Season as you go, tasting at the end and adjusting to your preferences
• 2 tbsp olive oil: For sautéing the vegetables and browning the beef properly

Instructions

Build your flavor foundation:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. You want it soft and fragrant, not browned.

Add the aromatic vegetables:

Add the garlic, red bell pepper, and green bell pepper to the pot. Cook for another 3 to 4 minutes until softened. The kitchen should smell amazing right about now.

Brown the beef properly:

Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5 to 7 minutes. Take your time here. Proper browning creates those delicious caramelized bits that make chili taste homemade.

Wake up the spices:

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 1 minute until fragrant. This step is crucial. Cooking spices in hot fat releases their essential oils and intensifies their flavor.

Add depth with tomato paste:

Stir in the tomato paste and cook for 1 minute, stirring constantly. It will darken slightly and become very fragrant. This is called caramelizing the paste and it adds rich umami flavor.

Introduce the liquids:

Pour in the diced tomatoes and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor.

Let it simmer and meld:

Bring everything to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally. The liquid will reduce slightly and the flavors will start to come together.

Finish with beans:

Add the kidney beans and simmer for another 10 minutes. Taste and adjust seasoning. This is your last chance to add more salt, cayenne, or chili powder.

Serve it up:

Ladle into bowls and add your favorite toppings. Chopped cilantro, sour cream, and shredded cheese are classics for a reason.

Pin it

This recipe became a Sunday tradition during college when my roommates and I would take turns making big pots of food to last through the week. We'd gather around the stove with spoons, tasting and debating whether it needed more heat, more salt, more beans. Those simple Sunday afternoons, waiting for chili to simmer, are some of my favorite memories.

Making It Your Own

I've made this chili with ground turkey, with a mix of beef and pork, and once, when I was feeling adventurous, with finely chopped mushrooms for bulk. Each variation works, but the spice ratio stays the same. The key is tasting and trusting your instincts.

Serving Suggestions

Over the years, I've discovered that the simplest sides often work best. A slice of cornbread, warm from the oven, is ideal for soaking up every last drop. Sometimes I serve it over fluffy white rice, which stretches the meal and adds a comforting texture.

Storage and Meal Prep

This chili was practically designed for meal prep. It keeps beautifully in the refrigerator for up to 4 days and freezes like a dream for those nights when cooking anything feels impossible. I actually prefer it on day two or three, after the flavors have had time to deepen and meld.

• Cool completely before transferring to airtight containers
• Freeze in portion sized containers for easy weeknight dinners
• Label with the date because frozen chili all looks the same after a while

Pin it

There's something deeply satisfying about a pot of chili bubbling away on the stove. I hope this recipe finds you on a day when you need exactly what it gives. Warmth, comfort, and the quiet knowledge that some things just get better with time.

Recipe Q&A

→ What spices enhance the flavor?

Chili powder, cumin, smoked paprika, oregano, and cayenne pepper create a well-rounded, aromatic seasoning.

→ Can I adjust the heat level?

Yes, increase or omit the cayenne pepper or add fresh jalapeños to control spiciness.

→ What cooking oil is recommended?

Olive oil is used for sautéing onions and peppers to build flavor gently.

→ How long should the dish simmer?

Simmer uncovered for 25 minutes after adding tomatoes and broth, then 10 more minutes after adding kidney beans.

→ What can I serve alongside this dish?

Rice, cornbread, or tortilla chips complement the flavors and textures well.

→ Is there a vegetarian alternative?

Replace ground beef with plant-based ground meat or extra beans for a vegetarian version.