Description
This Hearty Beef Chili with Kidney Beans is a classic American comfort food dish that combines rich ground beef, tender kidney beans, and a blend of spices for a flavorful and satisfying meal. Perfectly simmered on the stovetop, it offers a robust taste with a well-balanced spice level, ideal for family dinners or meal prepping.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Liquids and Canned Goods
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with juices
- 1 1/2 cups beef broth
Spices and Seasonings
- 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
- Prepare the Vegetables: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and green bell pepper and sauté for 4 to 5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, until it releases its aroma but does not brown.
- Brown the Beef: Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Continue cooking until the beef is fully browned. Drain any excess fat if necessary to keep the chili rich but not greasy.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 1 minute. This step enhances the deep tomato flavor and adds richness to the chili base.
- Add Remaining Ingredients: Pour in the crushed tomatoes, diced tomatoes with juices, kidney beans, and beef broth. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Stir everything together thoroughly to combine all flavors.
- Simmer the Chili: Bring the chili to a gentle boil over medium-high heat. Then reduce the heat to low and let it simmer uncovered for 45 to 60 minutes. Stir occasionally to prevent sticking and to allow the chili to thicken and the flavors to meld beautifully.
- Adjust and Serve: Taste the chili and adjust seasoning if needed by adding more salt or spices. Serve hot with your favorite toppings such as shredded cheese, sour cream, or warm cornbread for a complete meal.
Notes
- For a thicker chili, simmer longer or mash a small portion of the beans before serving.
- This chili tastes even better the next day as flavors develop more fully.
- Freeze cooled leftovers in airtight containers for up to 3 months for future meals.
- Optional toppings include shredded cheese, sour cream, and cornbread.
