Spicy Beef Kidney Chili (Printable version)

Hearty chili with beef, kidney beans, and bold spices, perfect for a comforting dinner.

# Ingredient List:

→ 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 - 1/2 tsp cayenne pepper
14 - 1 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/2 tsp freshly ground black pepper

→ Oils

17 - 2 tbsp vegetable oil

→ Optional Toppings

18 - Sour cream
19 - Shredded cheddar cheese
20 - Chopped fresh cilantro
21 - Sliced green onions

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and red bell pepper; sauté for 4-5 minutes until softened.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant.
03 - Add ground beef, breaking it apart with a spoon. Cook until browned and fully cooked, approximately 6-8 minutes. Drain excess fat if needed.
04 - Stir in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper; cook for 1 minute to release aromas.
05 - Add tomato paste and cook for 1 minute, stirring to combine thoroughly.
06 - Pour in diced tomatoes with juices, beef broth, and kidney beans; stir to integrate evenly.
07 - Bring mixture to a simmer, reduce heat to low, cover, and cook gently for 40 minutes, stirring occasionally.
08 - Taste and adjust seasoning as desired. For a thicker chili, simmer uncovered for an additional 10 minutes.
09 - Ladle chili into bowls and garnish with sour cream, shredded cheddar, chopped cilantro, or sliced green onions as preferred.

# Expert Suggestions:

01 -
  • It tastes like it took hours but comes together in just over an hour, leaving you free to set the table and pour drinks.
  • The spices build layers of warmth and depth—not just heat—that make you want another bowl before the first is finished.
  • It's forgiving and flexible, happy to adapt to what you have on hand or what your taste buds are craving that day.
02 -
  • Don't skip browning the beef properly—it's the difference between a pot of warm ingredients and something that tastes like it was made with intention and time.
  • Taste before serving and adjust the spice level; what feels perfect to one person might need tweaking for another, and that's completely normal.
  • The chili tastes even better the next day after the spices have settled and mingled overnight in the fridge.
03 -
  • Let the beef sit in the pot for a moment before stirring so it browns instead of steaming—this takes the flavor from good to unforgettable.
  • Taste the chili a few minutes before serving so you have time to adjust the seasoning without rushing.

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