Save This dish features tender ground beef simmered with kidney beans, diced tomatoes, and a blend of bold spices including chili powder, cumin, and smoked paprika. Sautéed onions, bell peppers, and optional jalapeño add depth and heat. Slow cooking melds flavors into a thick, hearty main course that’s perfect for cozy dinners or gatherings. Top with sour cream, fresh cilantro, cheddar, or green onions for added richness.
Preparation involves browning the beef, softening vegetables, stirring in seasonings, then simmering with liquids and beans until thickened. Adjust spice levels to taste and serve hot alongside crusty bread, cornbread, or rice for a satisfying meal.
Discovering this spicy beef chili with kidney beans was like finding a warm hug on a cold night. I remember the first time I made it, the whole kitchen filled with rich aromas that instantly made me feel at home.
One evening when unexpected guests arrived, I whipped up this chili quickly. The smiles and second helpings made me realize this recipe was more than just a meal.
Ingredients
- Ground beef (85% lean): I always choose this for just the right balance of flavor and fat, which keeps the chili juicy without being greasy
- Onion: Adds sweetness and depth; dicing it finely helps it meld into the sauce beautifully
- Red bell pepper: Brings color and a mild crunch that softens as it cooks
- Garlic: Minced fresh to ensure vibrant aroma and a punch of flavor
- Jalapeño: Optional but loved for adding that perfect kick when seeded and chopped finely
- Kidney beans: Rinsed and drained to keep the chili thick yet hearty
- Diced tomatoes: Use canned for convenience, bringing a tangy brightness
- Tomato sauce: Provides body and richness; I prefer a smooth one without added sugar
- Beef broth or water: Beef broth adds extra depth, but water works in a pinch
- Chili powder: The backbone of the spice mix, choose a quality blend for best results
- Smoked paprika: Adds a subtle smokiness that elevates the overall flavor
- Ground cumin: Gives warmth and earthiness
- Dried oregano: Brings herbaceous notes that brighten the chili
- Cayenne pepper: Adjust to taste for the right level of heat
- Salt and black pepper: Essential for seasoning and balance
Instructions
- Heating and browning the beef:
- Heat your large pot over medium-high heat and add the ground beef. Use your spoon to break it up as it sizzles, smelling that rich meaty aroma as it browns evenly, about 6 to 8 minutes. Drain excess fat if you see a pool forming, keeping the dish balanced.
- Softening the vegetables:
- Add the diced onion, red bell pepper, and jalapeño to the pot. Stir as they mingle and soften, about 4 to 5 minutes, until the colors brighten and the air fills with inviting scents. Toss in the garlic and cook just a minute longer to release its fragrant punch.
- Spicing things up:
- Sprinkle in chili powder, smoked paprika, cumin, oregano, cayenne, salt, and black pepper. Stir constantly for about 30 seconds so the spices toast lightly, releasing their amazing bouquet.
- Building the base:
- Pour in the diced tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pot to lift all those flavorful bits stuck to the pan; that’s where magic starts to happen.
- Simmering low and slow:
- Bring it up to a gentle simmer, then reduce the heat, cover, and let it bubble quietly for 30 minutes. Stir occasionally, watching the sauce thicken and the flavors deepen.
- Adding the beans and finishing touch:
- Stir in the kidney beans and simmer uncovered for another 15 to 20 minutes until you reach your preferred chili thickness. Taste and adjust seasoning if needed.
- Serving:
- Dish it out hot with your favorite toppings for a satisfying finish that’s sure to bring smiles all around.
Save This chili wasn’t just dinner—it became a cozy ritual with friends on chilly nights, a dish that warmed hearts and sparkled conversations.
Keeping It Fresh
This chili actually tastes better the next day when the flavors have had time to mingle and deepen. Just cool it, store it in an airtight container, and reheat slowly on the stove or microwave.
When You're Missing Something
If you don’t have smoked paprika, a pinch of liquid smoke or a little chipotle pepper can mimic that smoky flavor. And if fresh jalapeño isn’t around, a dash of cayenne can heat things up just right.
Serving Ideas That Clicked
Serving this chili with a dollop of sour cream or shredded cheddar cheese balances the spice beautifully. Cornbread or steamed rice offers the perfect vehicle to soak up every delicious drop.
- Always keep extra toppings handy to customize each bowl
- If you have some fresh cilantro, don’t be shy to sprinkle a handful on top—it lifts the whole dish
- Leftovers make an incredible filling for baked potatoes the next day
Save Thanks for spending some time with me in the kitchen—hope this chili fills your table and heart with warmth as it has mine.
Recipe FAQ
- → How can I reduce the heat in this dish?
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Omit the jalapeño and reduce or remove cayenne pepper to achieve a milder flavor without losing the core taste.
- → Can I substitute the beef with another protein?
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Yes, ground turkey or chicken works well as lighter alternatives, providing a different but still satisfying result.
- → What are good side dishes to serve with this chili?
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Crusty bread, cornbread, or steamed rice complement the bold flavors and thick texture nicely.
- → How long does it take to cook this dish?
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Total time is about 1 hour 20 minutes, including prep and simmering to fully develop flavors.
- → What toppings enhance the flavor best?
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Sour cream adds creaminess, fresh cilantro provides brightness, shredded cheddar offers richness, and sliced green onions add a mild crunch.
