Beef Chili Kidney Beans Tomatoes (Printable version)

Savor a rich blend of beef, kidney beans, and tomatoes simmered with aromatic spices.

# Ingredient list:

→ Meats

01 - 1.1 lb ground beef

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced

→ Legumes

06 - 14 oz canned kidney beans, drained and rinsed

→ Tomatoes

07 - 14 oz canned diced tomatoes
08 - 2 tbsp tomato paste

→ Liquids

09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp cayenne pepper
15 - 1 tsp salt
16 - ½ tsp ground black pepper

→ Oils

17 - 2 tbsp olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
02 - Add garlic, red bell pepper, and green bell pepper. Cook for 3-4 minutes until softened.
03 - Add ground beef to the pot. Cook, breaking up with a spoon, until browned and no longer pink, about 5-7 minutes.
04 - Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add tomato paste and cook, stirring constantly, for 1 minute to deepen flavor.
06 - Pour in diced tomatoes and beef broth. Stir thoroughly to combine all ingredients.
07 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
08 - Add kidney beans and simmer for an additional 10 minutes to allow flavors to meld together.
09 - Taste and adjust seasoning as needed. Serve hot with your choice of garnish.

# Expert Tips:

01 -
  • The spices bloom together in the pan, creating layers of flavor that deepen with every simmering minute
  • This chili somehow tastes even better reheated the next day, making it the gift that keeps on giving
  • Everything cooks in one pot, leaving you with maximum flavor and minimum cleanup
02 -
  • The longer you simmer chili, the better it gets, but don't rush the browning step with the beef. Those browned bits are the difference between good chili and great chili.
  • I discovered by accident that adding a splash of coffee or dark chocolate (just a square) at the end adds incredible depth. No one will guess the secret ingredient.
03 -
  • If chili is too thick, thin it with more broth or water. Too thin? Simmer uncovered longer or mash a few beans to thicken naturally.
  • A splash of vinegar (red wine or apple cider) right before serving brightens all the flavors and makes them pop.

Go back