Classic Beef and Kidney Bean Chili
A rich, deeply spiced American-style chili made with ground beef, kidney beans, and a carefully layered spice blend. This one-pot recipe is easy to make, tastes even better the next day, and is perfect for game day or a cozy weeknight dinner.
Equipment
- Dutch oven or large heavy-bottomed pot - At least 6-quart capacity
- Wooden spoon or silicone spatula - For stirring and breaking up the meat
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Can opener
- Ladle
- Immersion Blender - Optional, for thickening the chili
Ingredients
- 2 lbs ground beef - 900g, 80/20 blend recommended
- 1 medium yellow onion - finely diced
- 1 green bell pepper - diced
- 4 cloves garlic - minced
- 2 cans kidney beans - 15 oz / 425g each, drained and rinsed
- 1 can crushed tomatoes - 28 oz / 794g
- 1 can diced tomatoes - 14.5 oz / 411g, with juices
- 2 tbsp tomato paste
- 1 cup beef broth - 240ml
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp black pepper
- 1 tsp salt - plus more to taste
- 0.25 tsp cayenne pepper - optional, for heat
- 2 tbsp olive oil - or neutral oil
For Serving (Optional)
- shredded cheddar cheese
- sour cream
- sliced jalapeños
- green onions - chopped
- tortilla chips
- crackers
Instructions
- Dice the onion and bell pepper into small, uniform pieces. Mince the garlic. Drain and rinse the kidney beans. Open all canned tomatoes and measure the broth and tomato paste.
- Heat the oil in a Dutch oven over medium-high heat. Add the ground beef in a single layer and let it sear undisturbed for 2-3 minutes. Break it into chunks and cook until no pink remains, about 5-7 minutes. Drain excess grease if needed.
- Reduce heat to medium. Add the onion and bell pepper and cook for 5-6 minutes until softened. Add the garlic and cook for 30-60 seconds until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, salt, and cayenne (if using). Cook for 1-2 minutes to bloom the spices.
- Pour in the crushed tomatoes, diced tomatoes with their juices, beef broth, and drained kidney beans. Stir well and scrape the bottom of the pot to release any browned bits.
- Bring the chili to a gentle boil, then reduce the heat to low and partially cover with the lid. Simmer for 30-60 minutes, stirring every 10 minutes, until thickened and dark brick red.
- Taste and adjust seasoning with more salt, cayenne, or a squeeze of fresh lime juice if needed. If too thick, add more broth; if too thin, simmer uncovered.
- Ladle the chili into bowls and top with shredded cheddar, sour cream, jalapeños, green onions, tortilla chips, or crackers. Serve hot.
Notes
- Don't skip browning the meat—it adds deep flavor through the Maillard reaction. Give the beef space in the pan and let it sear.
- Bloom your spices in the hot fat before adding liquids. This activates their fat-soluble compounds for a bolder, more aromatic chili.
- For the best flavor, simmer for 45-60 minutes rather than the minimum 30 minutes. Low and slow is key.
- Chili tastes even better the next day. Make it a day ahead and refrigerate overnight for deeper, melded flavors.
- To thicken a watery chili, simmer uncovered, mash some beans against the pot, or stir in a cornmeal slurry (1 tbsp cornmeal + 2 tbsp water).
- For a leaner version, substitute 93% lean ground turkey and add an extra tablespoon of olive oil.
- Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently.
- For a slow cooker version, complete steps 1-4 on the stovetop, then transfer to a slow cooker with remaining ingredients. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Customize the heat level: omit cayenne for mild, keep as written for medium, or double it and add a diced serrano for a spicy version.
- This chili is excellent served over baked potatoes, hot dogs, rice, or alongside cornbread and nachos.