Beef Chili Kidney Beans (Printable version)

Hearty blend of beef, kidney beans, tomatoes, and spices simmered for a comforting meal.

# Ingredient list:

→ Meats

01 - 1 lb ground beef (85% lean)

→ Vegetables

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped

→ Canned & Pantry

06 - 2 cans (15 oz each) kidney beans, drained and rinsed
07 - 1 can (28 oz) diced tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp ground black pepper
15 - 1 tsp salt
16 - 1/4 tsp cayenne pepper

→ Garnishes

17 - Chopped fresh cilantro
18 - Sour cream
19 - Shredded cheddar cheese
20 - Sliced green onions

# Directions:

01 - In a large pot or Dutch oven over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
02 - Add the chopped onion, bell pepper, and jalapeño. Sauté for 5 minutes until vegetables are softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne. Stir well to coat the meat and vegetables with the spices.
05 - Mix in tomato paste, diced tomatoes with their juice, kidney beans, and beef broth. Stir to combine.
06 - Bring the chili to a simmer. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
07 - Adjust seasoning to taste. Serve hot, garnished with cilantro, sour cream, cheese, and green onions if desired.

# Expert Tips:

01 -
  • The flavors deepen overnight so you are basically meal prepping while you sleep
  • Everything simmers in one pot which means minimal cleanup and maximum relaxation
02 -
  • Chili needs at least 45 minutes of simmering for the flavors to meld, rushing this step results in a thin, disconnected taste
  • The seasoning will taste different after the long simmer so always adjust salt and heat at the end not the beginning
03 -
  • Use a potato masher to lightly mash some of the beans which naturally thickens the chili without any flour or cornstarch
  • Let the chili rest for at least 15 minutes off the heat before serving, this allows the sauce to thicken slightly and the flavors to settle

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