Description
This Hearty Beef Chili with Kidney Beans is a classic American comfort food that’s perfect for a filling dinner. Made with ground beef, kidney beans, tomatoes, and a blend of spices, this chili simmers on the stovetop to develop rich flavors and a thick, satisfying texture. It’s easy to prepare and versatile, ideal for chilly nights or casual gatherings.
Ingredients
Scale
Meat and Oil
- 2 pounds ground beef
- 1 tablespoon olive oil
Vegetables
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Tomato Base
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) diced tomatoes with juices
Beans and Broth
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 1/2 cups beef broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion and bell pepper and cook for 4 to 5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Brown the Beef: Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease if necessary to avoid a greasy chili.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 1 minute, which helps to deepen its flavor and integrate it into the beef mixture.
- Add Remaining Ingredients: Pour in the crushed tomatoes, diced tomatoes with their juices, kidney beans, and beef broth. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for 45 to 60 minutes, stirring occasionally. This allows the chili to thicken and the flavors to meld together beautifully.
- Season and Serve: Taste the chili and adjust seasoning if needed by adding more salt, pepper, or spices. Serve hot with optional toppings like shredded cheese, sour cream, or cornbread for a complete meal.
Notes
- For a thicker chili, continue simmering longer or mash some of the beans directly in the pot to release their starch.
- The chili tastes even better the next day after the flavors have had more time to develop.
- Leftovers can be cooled and frozen in airtight containers for up to 3 months.
- Serve with shredded cheese, sour cream, or cornbread for added flavor and texture.
