Spicy Beef Kidney Chili (Print Version)
Bold and hearty meal with tender beef, kidney beans, and warming spices for comforting flavors.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Beans
02 - 2 cans (15 oz each) kidney beans, drained and rinsed
→ Vegetables
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and finely chopped (optional)
07 - 1 can (14.5 oz) diced tomatoes with juices
→ Liquids
08 - 1 cup beef broth
09 - 2 tbsp tomato paste
→ Spices
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper
14 - 1 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/2 tsp freshly ground black pepper
→ Oils
17 - 2 tbsp vegetable oil
→ Optional Toppings
18 - Sour cream
19 - Shredded cheddar cheese
20 - Chopped fresh cilantro
21 - Sliced green onions
# How-To Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and red bell pepper; cook for 4-5 minutes until softened.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant.
03 - Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, approximately 6-8 minutes. Drain excess fat if necessary.
04 - Incorporate chili powder, ground cumin, smoked paprika, cayenne, dried oregano, salt, and black pepper. Cook for 1 minute to release aromas.
05 - Stir in tomato paste and cook for 1 minute, ensuring even distribution.
06 - Pour in diced tomatoes with juices, beef broth, and drained kidney beans. Stir until fully combined.
07 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 40 minutes, stirring occasionally.
08 - Taste and modify seasoning if necessary. Optionally, simmer uncovered for an additional 10 minutes to thicken.
09 - Ladle into bowls and garnish with sour cream, shredded cheddar, cilantro, or green onions as desired.
# Expert Tips:
01 -
- It comes together in just over an hour, which feels almost too easy for something this deeply satisfying.
- The spice blend builds flavor slowly, so you taste the difference between each component rather than one flat heat.
- Leftovers taste even better the next day, making it perfect for meal prep or feeding a crowd with minimal fuss.
02 -
- Drain and rinse your canned beans thoroughly; otherwise they'll cloud the broth and make the whole pot taste starchy instead of rich.
- Toast your spice blend for that full minute—it's the difference between chili that tastes homemade and chili that tastes like a shortcut.
- Taste at the end, not at the beginning; the flavors need time to marry together before you know what's missing.
03 -
- If your chili tastes too thin after simmering, simmer uncovered for ten more minutes; if it's too thick, stir in broth a splash at a time.
- Brown the meat properly—don't rush it or crowd the pot—because those browned bits stuck to the bottom are liquid gold for flavor.
- Make this a day ahead if you can; the flavors settle and deepen overnight, and reheating takes five minutes on the stove.