Spicy Beef Kidney Bean Chili (Printable)

Hearty chili with tender beef, kidney beans, and a warming blend of spices.

# 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 - ½ tsp cayenne pepper (adjust to taste)
14 - 1 tsp dried oregano
15 - ½ tsp salt
16 - ½ tsp freshly ground black pepper

→ Oils

17 - 2 tbsp vegetable oil

# 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 jalapeño; cook for 1 minute until fragrant.
03 - Add ground beef and brown thoroughly, breaking apart with a spoon, about 6-8 minutes. Drain excess fat if needed.
04 - Mix in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute to release aromas.
05 - Add tomato paste and cook, stirring, for 1 minute to deepen flavor.
06 - Pour in diced tomatoes with juices, beef broth, and kidney beans; stir thoroughly to combine.
07 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 40 minutes, stirring occasionally.
08 - Taste and adjust seasoning as desired. For thicker texture, simmer uncovered an additional 10 minutes.
09 - Ladle chili into bowls and garnish with optional toppings such as sour cream, shredded cheddar, cilantro, or green onions.

# Expert Advice:

01 -
  • It comes together in just over an hour, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • The spice blend builds warmth without aggression, and you can dial the heat up or down depending on who's eating it.
  • A single pot means minimal cleanup, yet the flavors are layered and complex enough to feel special.
02 -
  • Don't skip the browning step with the ground beef; it's where most of the deep, savory flavor comes from, and rushing it leaves the chili tasting one-dimensional.
  • Taste as you go in the final minutes—spices can shift in strength depending on how long the pot has been simmering, and you might need to adjust the cayenne based on your preference.
  • If your chili tastes too thin or watery, a few minutes uncovered on a gentle simmer will thicken it without burning the bottom.
03 -
  • Buy whole cumin and paprika if you can, and toast them in a dry pan before grinding; the flavor difference is remarkable and worth the small effort.
  • Always drain and rinse canned beans thoroughly, which removes the excess starch and sodium that can dull the other flavors.

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