If you are craving a comforting, robust dish that fills your heart and soul, this Hearty Beef Chili with Kidney Beans Recipe is an absolute winner. It combines rich, seasoned ground beef with tender kidney beans, a luscious tomato base, and a perfect blend of spices that create a harmonious explosion of flavors in every bite. Whether it’s a chilly evening or a casual family dinner, this chili warms you up and satisfies even the biggest appetites with its thick, hearty texture and inviting aroma.
Ingredients You’ll Need
Getting this chili just right starts with simple, quality ingredients that each have their own important role. From the savory depth of ground beef to the bright freshness of bell pepper, every component adds flavor, texture, or color that makes this dish come alive.
- 1 tablespoon olive oil: For sautéing the beef and veggies, adding richness without overpowering the dish.
- 1 1/2 pounds ground beef: The star protein that provides the hearty, meaty base.
- 1 medium yellow onion, diced: Adds sweetness and a mild bite that softens as it cooks.
- 1 green bell pepper, diced: Brings a subtle crunch and fresh vibrancy.
- 3 cloves garlic, minced: A punch of aromatic warmth that infuses the chili deeply.
- 2 tablespoons tomato paste: Concentrated tomato flavor that thickens and intensifies the sauce.
- 1 28-ounce can crushed tomatoes: Forms the chunky, luscious tomato base.
- 1 15-ounce can kidney beans, drained and rinsed: Adds fiber, creaminess, and delightful texture.
- 1 15-ounce can diced tomatoes: Introduces juicy bursts of fresh tomato flavor.
- 1 1/2 cups beef broth: Builds the savory background and helps everything simmer together.
- 2 tablespoons chili powder: The signature spice kick that defines chili.
- 1 teaspoon ground cumin: Earthy warmth that complements the beef beautifully.
- 1 teaspoon smoked paprika: A touch of smoky depth to elevate the flavor.
- 1/2 teaspoon dried oregano: Herbal brightness that balances the richness.
- 1/4 teaspoon cayenne pepper (optional): Adds a subtle heat that awakens the palate but can be skipped for milder tastes.
- 1 teaspoon salt or to taste: Enhances all the natural flavors in the pot.
- 1/2 teaspoon black pepper: A final seasoning to round out the spice profile.
How to Make Hearty Beef Chili with Kidney Beans Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and break it up with a spoon as it cooks. Let it brown fully, about 6 to 8 minutes, to develop those rich, caramelized flavors that make the chili so satisfying. Drain any excess grease to keep the chili hearty but not greasy.
Step 2: Sauté the Vegetables
To the cooked beef, add your diced onion and green bell pepper. Cook them for 4 to 5 minutes until soft and fragrant, which builds a flavorful base. Stir in the minced garlic and cook for about 30 seconds—this quick step releases a wonderful aroma that hints at the deliciousness ahead.
Step 3: Add Tomato Paste and Tomatoes
Mix in the tomato paste and cook for one minute to deepen its flavor and usher in that classic chili richness. Then, pour in the crushed tomatoes, diced tomatoes with their juices, and kidney beans, stirring everything together for a perfect mix of textures.
Step 4: Spice It Up
Add the beef broth along with chili powder, cumin, smoked paprika, oregano, optional cayenne pepper, salt, and black pepper. These spices work harmoniously to bring warmth, smokiness, and a little kick that makes this chili unforgettable.
Step 5: Simmer to Perfection
Bring your concoction to a gentle boil, then lower the heat to a simmer. Let it cook uncovered for 30 to 40 minutes, stirring occasionally. This simmering melds all the ingredients into a thick, flavorful chili that clings to your spoon and fills your kitchen with irresistible smells.
How to Serve Hearty Beef Chili with Kidney Beans Recipe
Garnishes
While the chili is delicious on its own, adding some garnishes takes it to the next level. Try topping it with shredded cheddar or Monterey Jack cheese for melty goodness, a dollop of cool sour cream to balance the heat, or chopped green onions for fresh crunch. Each garnish adds texture and color, inviting your senses before the first bite.
Side Dishes
Pair your chili with warm cornbread or tortilla chips to soak up the sauce, or a simple green salad to freshen the meal. Some creamy mashed potatoes or steamed rice also work wonders to turn this chili into a complete, hearty dinner that pleases every palate.
Creative Ways to Present
Thinking beyond the bowl? Use this chili as a filling for baked potatoes, layer it in nachos for a fun appetizer, or spoon it over a bed of pasta for a comforting casserole twist. Its versatility makes the Hearty Beef Chili with Kidney Beans Recipe perfect for experimenting and making each meal uniquely delicious.
Make Ahead and Storage
Storing Leftovers
This chili tastes even better the next day, as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy, simply reheat gently on the stovetop or in the microwave.
Freezing
If you want to save a batch for later, this chili freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months and thaw evenly when taken out overnight in the fridge.
Reheating
Reheat leftover chili slowly over low to medium heat, stirring occasionally until warmed through. Adding a splash of beef broth or water can help if the chili has thickened too much during storage. This ensures it stays hearty but smooth.
FAQs
Can I make this chili in a slow cooker?
Absolutely! Brown the beef and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The flavors will deepen beautifully.
Is this chili spicy?
The heat level is moderate by default, thanks to the chili powder and optional cayenne pepper. You can adjust or omit the cayenne to suit your taste, making it milder or spicier as you prefer.
Can I substitute ground turkey or chicken for beef?
Yes, you can use ground turkey or chicken if you want a leaner version. Keep in mind that turkey or chicken might not have as rich a flavor, so consider adding extra spices or a splash of Worcestershire sauce for depth.
Do I need to soak the kidney beans before using?
This recipe uses canned kidney beans that are already cooked, so no soaking is necessary. Just drain and rinse them before adding to the chili for the best texture and flavor.
What can I use instead of beef broth?
You can substitute beef broth with vegetable broth, chicken broth, or even water combined with a bit of soy sauce or seasoning. While broth adds richness, these alternatives still make a tasty chili.
Final Thoughts
There is something truly special about a pot of perfectly seasoned, thick, and warming chili that brings everyone to the table with smiles and full hearts. I hope you give this Hearty Beef Chili with Kidney Beans Recipe a try soon—it’s approachable, packed with flavor, and sure to become a beloved classic in your home. Happy cooking and even happier eating!
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Hearty Beef Chili with Kidney Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Hearty Beef Chili with Kidney Beans is a flavorful and comforting American classic. This recipe features perfectly browned ground beef simmered with tomatoes, kidney beans, and a robust blend of spices including chili powder and smoked paprika. Ideal for an easy weeknight dinner, this chili is thick, satisfying, and naturally gluten-free.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Tomato and Beans
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can diced tomatoes
- 1 1/2 cups beef broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Instructions
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess grease if needed.
- Sauté Vegetables: Add the diced onion and bell pepper to the pot and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Tomato Paste: Mix in the tomato paste and cook for 1 minute to deepen the flavor and enhance the richness of the chili.
- Combine Tomatoes and Beans: Add the crushed tomatoes, diced tomatoes with their juices, kidney beans, and beef broth to the pot. Stir well to combine all ingredients.
- Season the Chili: Stir in chili powder, cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper to the mixture.
- Simmer: Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the chili is thickened and flavorful.
- Final Taste and Adjust: Taste the chili and adjust the seasoning with additional salt or pepper as needed before serving.
Notes
- For deeper flavor, let the chili simmer longer or refrigerate overnight and reheat the next day.
- This chili freezes well for up to 3 months when stored properly.
- Top with shredded cheese, sour cream, or chopped green onions for added flavor and texture.
