Description
This Hearty Beef Chili with Kidney Beans is a comforting and flavorful American classic perfect for a cozy dinner. Made with tender ground beef, fragrant spices, and hearty kidney beans, this chili simmers to a rich and thick consistency packed with deep, savory flavor. Ideal for chilly evenings or meal prepping, it offers a satisfying and nutritious meal that improves in taste even after a day.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 pound ground beef
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup beef broth
- 1 teaspoon sugar (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper and cook for 4 to 5 minutes until softened.
- Cook Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
- Add Spices and Garlic: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Cook for 1 minute until fragrant.
- Incorporate Tomato Paste: Add the tomato paste and stir well to coat the meat and vegetables evenly.
- Add Liquids and Beans: Pour in the crushed tomatoes, kidney beans, beef broth, and sugar if using. Stir to combine all ingredients thoroughly.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the chili thickens and flavors meld together.
- Adjust Seasoning and Serve: Taste the chili and adjust salt, pepper, or spices as needed before serving hot.
Notes
- This chili tastes even better the next day after the flavors have time to develop.
- For a thicker chili, simmer longer or mash some of the beans before adding them to the pot.
