Spicy Beef Chili Kidney Beans

The first time I made this chili was during a particularly brutal February when my heating decided to quit. My apartment hovered at 58 degrees, and I needed something that would warm me from the inside out. The pot bubbled away on my stove for hours, filling every corner with that rich, spiced aroma that somehow makes everything feel right with the world. By the time I sat down with my bowl, steam fogging up my glasses, I'd completely forgotten about the broken heater.

Last winter, my neighbor caught the smell drifting through the hallway and knocked on my door with a hopeful expression. I ended up sending her home with a container, and she texted me an hour later saying her husband had already asked when I was making it again. Theres something about a really good chili that turns strangers into friends.

Ingredients

• 1½ lbs ground beef (80/20 blend preferred): The extra fat content matters hereit keeps the chili rich and prevents the meat from drying out during the long simmer
• 1 large yellow onion, diced: Foundation flavors are everything, and onion provides that sweet savory base that balances the heat
• 1 red bell pepper and 1 green bell pepper, both diced: I started adding both colors when I realized the red brings sweetness while the green contributes a slight bitterness that creates complexity
• 3 cloves garlic, minced: Fresh garlic is nonnegotiable here, nothing compares to that sharp aromatic punch
• 2 jalapeño peppers, seeded and finely chopped: Keep some seeds if you want real heat, but seeding them gives that bright pepper flavor without overwhelming spice
• 2 cans (15 oz each) kidney beans, drained and rinsed: Rinse them thoroughly to remove the canning liquid which can make your chili taste metallic
• 1 can (28 oz) diced tomatoes: Dont drain the juices, they add essential body and help create that perfect consistency
• 2 tbsp tomato paste: This is the secret to restaurant style depth, it concentrates the tomato flavor beautifully
• 1 cup beef broth: Homemade is ideal, but even a good quality store bought brand adds a richness water just cant match
• 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp ground cayenne pepper: This spice blend hits every notearomatic, smoky, and just spicy enough to make you sit up and take notice
• 1 tsp dried oregano, 1½ tsp salt, ½ tsp black pepper: The oregano adds an earthy backbone while salt and pepper are essential for bringing all the flavors forward
• 1 tsp sugar: Sounds strange but this tiny amount cuts through the acidity of the tomatoes and balances all the spices perfectly

Instructions

Brown the beef:

In a large Dutch oven or heavy bottomed pot over medium high heat, cook the ground beef until no longer pink, breaking it up with a spoon as it browns. Drain excess fat if needed but leave a little behind for flavor.

Soften the vegetables:

Add the diced onion, bell peppers, jalapeños, and garlic to the pot. Sauté for 5 to 6 minutes until the vegetables have softened and the onion turns translucent.

Bloom the spices:

Stir in chili powder, cumin, smoked paprika, cayenne if using, oregano, salt, black pepper, and sugar. Cook for 1 minute until fragrant, which happens fast as the spices release their oils.

Add the base:

Pour in tomato paste, diced tomatoes with their juices, and beef broth. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot.

First simmer:

Bring everything to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally to prevent sticking.

Add the beans:

Stir in the drained kidney beans and simmer uncovered for another 20 to 30 minutes. This is when the chili will thicken and all the flavors will really marry together.

Final adjustment:

Taste and adjust seasonings if needed. Serve hot with your favorite garnishes.

Save

My dad swore up and down that chili needed to cook for eight hours minimum, but Ive found that this recipe proves him wrong every time. The first time I served it to him, he took one bite and asked what my secret was. Sometimes the best methods are the ones that dont require all day attention.

Making It Your Own

Ive experimented with adding a splash of coffee or a square of dark chocolate during the simmer, and both additions create this incredible depth that people cant quite identify. The coffee adds earthiness while chocolate contributes a subtle richness. Neither makes the chili taste like coffee or chocolate, they just amplify everything else.

Serving Suggestions

Cornbread is nonnegotiable in my house, but I also love serving this over baked potatoes when I want something more substantial. The contrast between the fluffy potato and hearty chili is pure comfort. A drizzle of good olive oil over the top right before serving adds this luxurious finish that feels surprisingly appropriate.

Storage and Make Ahead Tips

This chili freezes exceptionally well, which is why I always double the batch when I make it. I portion it into freezer safe containers and label them with the date, though they rarely last more than a month before someone discovers them.

• Let the chili cool completely before freezing to prevent ice crystals from forming
• Thaw overnight in the refrigerator rather than on the counter for food safety
• Reheat gently over low heat, adding a splash of broth if it needs loosening

Save

Whether its game day, a Tuesday night, or youre just feeding a crowd, this chili has never let me down. Theres something profoundly satisfying about watching people go back for seconds.

Recipe FAQs

→ What cooking method best develops the chili's flavor?

Simmering the ingredients slowly allows spices and flavors to meld, producing a richer, deeper taste.

→ Can I adjust the heat level in this chili?

Yes, reduce jalapeños or omit cayenne pepper for a milder profile or increase them for extra spiciness.

→ What alternatives exist for ground beef in this dish?

Ground turkey or chicken can be used for a lighter option while maintaining the chili's texture.

→ How can garnishes enhance the final dish?

Fresh cilantro adds brightness, sour cream brings creaminess, and shredded cheddar provides a savory finish.

→ Is there a recommended side to serve alongside this chili?

Cornbread or steamed rice complement the chili well, balancing heat and adding texture.