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
Scale
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.
