Spicy Beef Chili Kidney Beans (Print Version)
A flavorful blend of ground beef, kidney beans, and spices, perfect for a cozy, hearty meal.
# What You'll Need:
→ Meats
01 - 1.5 lbs ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and finely chopped (optional)
07 - 1 can (28 oz) diced tomatoes with juices
08 - 2 cans (15 oz each) kidney beans, drained and rinsed
→ Liquids
09 - 2 cups beef stock
10 - 2 tbsp tomato paste
→ Spices and Seasonings
11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1 tsp dried oregano
16 - 1 tsp salt
17 - 1/2 tsp black pepper
18 - 1/2 tsp sugar (optional)
→ Oils
19 - 2 tbsp olive oil or vegetable oil
# How-To Steps:
01 - Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
02 - Add the onion, red bell pepper, green bell pepper, and jalapeño (if using). Sauté for 5 to 7 minutes until softened.
03 - Add the garlic and cook for 1 minute, stirring constantly.
04 - Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 7 to 8 minutes. Drain excess fat if necessary.
05 - Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, black pepper, and sugar. Cook for 1 minute until aromatic.
06 - Add tomato paste, diced tomatoes with juices, and beef stock. Stir to combine thoroughly.
07 - Bring to a boil, reduce heat to low, and simmer uncovered for 30 minutes, stirring occasionally.
08 - Stir in kidney beans and simmer for an additional 15 to 20 minutes until thickened and flavors meld.
09 - Taste and adjust salt, pepper, or heat level as desired.
10 - Serve hot with preferred toppings such as shredded cheese, sour cream, or chopped cilantro.
# Expert Tips:
01 -
- This chili has a depth of flavor that feels like a secret handshake between old friends
- The blend of spices and tender beef makes it a go-to comfort meal on any cold night
02 -
- Drain excess fat after browning the beef to keep the chili from becoming greasy
- Letting the chili simmer uncovered helps develop a thicker, richer texture that makes all the difference
03 -
- Brown the beef well but don&t rush through it; those browned bits add crucial flavor
- Adjust cayenne pepper gradually; it&s easy to add heat but hard to take it away