Spicy Beef Chili Kidney Beans (Printable)

Hearty chili featuring beef, kidney beans, and a blend of peppers with robust spices.

# What You'll Need:

→ Beef

01 - 1½ lbs ground beef (80/20 blend preferred)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 jalapeño peppers, seeded and finely chopped

→ Beans

07 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Tomatoes & Liquids

08 - 1 can (28 oz) diced tomatoes
09 - 2 tbsp tomato paste
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp ground cayenne pepper
15 - 1 tsp dried oregano
16 - 1½ tsp salt
17 - ½ tsp black pepper
18 - 1 tsp sugar

→ Optional Garnishes

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

# How to Make It:

01 - In a large Dutch oven or heavy-bottomed pot over medium-high heat, brown the ground beef until no longer pink, breaking it up with a spoon. Drain excess fat if needed.
02 - Add the diced onion, bell peppers, jalapeños, and garlic. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, black pepper, and sugar. Cook for 1 minute until fragrant.
04 - Add tomato paste, diced tomatoes (with juices), and beef broth. Stir well to combine.
05 - Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.
06 - Add the drained kidney beans. Simmer uncovered for another 20–30 minutes, or until chili thickens to your liking.
07 - Taste and adjust seasonings if needed. Serve hot with desired garnishes.

# Expert Advice:

01 -
  • The beef broth and tomato base create this incredibly deep, savory flavor that tastes like it simmered all day even though it comes together in under two hours
  • This is one of those rare recipes that actually tastes better the next day, so you're basically meal prepping while making dinner
02 -
  • The sugar might seem optional but it genuinely transforms the final flavor by taming the tomatoes natural acidity
  • Letting the chili rest for even 10 minutes off the heat before serving allows the flavors to settle and the consistency to perfect itself
03 -
  • Dont rush the vegetable softening step, those caramelized edges on the peppers and onions add so much flavor
  • If the chili becomes too thick, thin with broth rather than water to maintain the flavor intensity

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