Description
This Hearty Beef Chili with Kidney Beans is a comforting and flavorful dish perfect for a cozy dinner. Made with ground beef, kidney beans, and a blend of spices, this chili simmers to a rich and thick stew that packs a punch of warmth and depth. Ideal for chilly evenings, it’s a satisfying meal that can be topped with cheese, sour cream, or green onions for extra indulgence.
Ingredients
Scale
Chili Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 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
- 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 olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess grease if needed.
- Sauté Vegetables: Add diced onion and green bell pepper to the beef and cook for 4 to 5 minutes until softened.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook for 30 seconds until fragrant. Then add tomato paste and cook for another minute to enhance the flavor.
- Combine Tomatoes and Beans: Pour in crushed tomatoes, diced tomatoes with their juices, and kidney beans. Stir well.
- Add Broth and Spices: Add beef broth, chili powder, ground cumin, smoked paprika, dried oregano, optional cayenne pepper, salt, and black pepper. Mix thoroughly to combine all ingredients.
- Simmer the Chili: Bring the chili to a gentle boil, then reduce heat to low. Let it simmer uncovered for 30 to 40 minutes, stirring occasionally until thickened and flavorful.
- Adjust Seasoning and Serve: Taste the chili and adjust seasoning if necessary before serving. Garnish as desired with shredded cheese, sour cream, or green onions.
Notes
- For deeper flavor, let the chili simmer longer or refrigerate overnight and reheat before serving.
- This chili freezes well for up to 3 months, making it perfect for meal prep.
- Top with shredded cheese, sour cream, or chopped green onions for extra richness and texture.
