Spicy Beef Chili Kidney Beans

The first snowstorm of the season had just started when my neighbor texted about a chili cook-off happening that same evening. I threw on my boots and trudged through the accumulating powder, my mind racing through what I could throw together in under two hours. That impromptu chili competition taught me that sometimes the best meals come from a little chaos and a lot of warming spices.

Last winter during a particularly brutal cold snap, I made a triple batch for our monthly game night. My friend Mark, who claims he hates beans, went back for thirds and finally admitted defeat. Now every time the temperature drops below freezing, my phone starts blowing up with chili requests.

Ingredients

• Ground beef: The 80/20 ratio gives you enough fat to carry all those spices without feeling greasy
• Onion and garlic: These aromatics form the foundation, so take your time letting them soften
• Red and green bell peppers: They add sweetness and texture that balance the heat
• Jalapeño pepper: Keep some seeds if you like it spicy, remove them all for a milder version
• Kidney beans: Drain and rinse them thoroughly to avoid murky broth
• Crushed and diced tomatoes: The dual texture gives you body and suspended tomato pieces
• Beef broth: Use a good quality gluten-free one since it provides the liquid backbone
• Chili powder: Look for a blend with ancho and pasilla peppers for complexity
• Ground cumin: This earthy spice is what gives chili its distinctive aroma
• Smoked paprika: The secret ingredient that adds a subtle campfire flavor
• Cayenne pepper: Adjust this based on your heat tolerance
• Dried oregano: Mexican oregano works beautifully here if you can find it
• Brown sugar: Just enough to round out the acidity from the tomatoes
• Tomato paste: Concentrated tomato flavor that deepens the entire pot
• Olive oil: For cooking the beef and vegetables

Instructions

Brown the beef:

Heat the olive oil in your Dutch oven over medium heat and add the ground beef. Break it up with your wooden spoon and cook until its no longer pink, about 8 minutes. Drain any excess fat if theres more than a tablespoon or two.

Soften the vegetables:

Add the diced onion and cook for 4 minutes until it turns translucent. Toss in the garlic, bell peppers, and jalapeño and let them soften for another 5 minutes.

Bloom the spices:

Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne, oregano, salt, pepper, and brown sugar. Let everything cook together for 2 minutes, stirring constantly, until the spices become fragrant.

Add the liquids:

Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir well and scrape up any browned bits from the bottom of the pot.

Simmer the base:

Bring everything to a gentle simmer, then reduce the heat to low. Cover the pot partially and let it cook for 45 minutes, stirring every so often.

Add the beans:

Stir in the kidney beans and cook uncovered for another 15 to 20 minutes. The chili should thicken nicely during this time.

Season and serve:

Taste and adjust the salt or heat level as needed. Serve hot with whatever toppings make you happy.

Save

This recipe has become my go-to for bringing meals to new parents and sick friends. Something about a pot of bubbling chili feels like a hug in a bowl, and it travels beautifully without losing any warmth or character.

Making It Your Own

Ive learned that chili is incredibly forgiving and adaptable. Sometimes I throw in a chopped chipotle pepper in adobo sauce for a smoky kick, or swap in ground turkey when I want something lighter. My sister adds a cinnamon stick to her pot, which sounds strange but tastes surprisingly good.

What To Serve With It

Cornbread is nonnegotiable in my house, preferably with a little honey butter melted on top. A simple green salad with vinaigrette helps cut through the richness, and dont forget shredded cheese, sour cream, and plenty of napkins.

Storage And Reheating

This chili actually tastes better the next day, so I always make extra. Let it cool completely before transferring to airtight containers. It keeps in the refrigerator for up to five days or freezes beautifully for three months.

• Reheat gently on the stovetet with a splash of broth or water to loosen it up
• The freezer is your friend for busy weeknight dinners down the road
• Always label your containers with the date so you know how long its been sitting

Save

There is something deeply satisfying about stirring a pot of chili, watching it bubble away while the house fills with incredible smells. Hope this becomes a staple in your kitchen too.

Recipe FAQs

→ How can I adjust the heat level?

Modify the quantity of jalapeño peppers or include their seeds for more spice. Adding chipotle powder or a chopped chipotle pepper in adobo will also enhance smokiness and heat.

→ Can I substitute the beef with other proteins?

Yes, ground turkey or plant-based crumbles can be used for a lighter or vegetarian-friendly version without compromising flavor.

→ What is the best way to thicken the chili?

Simmer the mixture uncovered after adding the kidney beans to allow the sauce to reduce and thicken to your preferred consistency.

→ Which side dishes complement this spicy chili?

Cornbread and steamed rice are traditional sides that balance the heat and add satisfying texture to the meal.

→ Are there any ingredient substitutions for allergens?

Using gluten-free beef broth ensures the dish is gluten-free. Toppings like cheese or sour cream contain dairy, so consider dairy-free alternatives if needed.

→ How long should the chili simmer for optimal flavor?

Simmer the chili covered on low heat for about 45 minutes, then cook uncovered with the beans for 15–20 minutes to intensify the flavors.