Spicy Beef Chili Kidney Beans (Printable)
Hearty beef simmered with red kidney beans and bold spices for a cozy flavorful meal.
# What You'll Need:
→ Meats
01 - 1.5 lbs ground beef, 80/20 lean ratio preferred
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and finely chopped
→ Beans
07 - 2 cans (15 oz each) red kidney beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup beef broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1 tsp dried oregano
16 - 1 tsp salt
17 - 1/2 tsp black pepper
→ Oils
18 - 2 tbsp olive oil
→ Optional Garnishes
19 - Chopped fresh cilantro
20 - Sliced green onions
21 - Shredded cheddar cheese
22 - Sour cream
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, red and green bell peppers, and sauté for 5 minutes until softened.
02 - Add the garlic and jalapeño; cook for 1 minute until fragrant.
03 - Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if necessary.
04 - Stir in chili powder, cumin, paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
05 - Add tomato paste; stir well. Pour in crushed tomatoes and beef broth. Mix thoroughly.
06 - Stir in the kidney beans. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until flavors meld and chili thickens.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, green onions, cheddar cheese, and/or sour cream if desired.
# Expert Advice:
01 -
- The perfect balance of heat and warmth that sneaks up on you beautifully
- Make ahead friendly—flavors deepen overnight like magic
- Feeds a crowd with minimal fuss and maximum comfort
02 -
- Letting it rest for even 15 minutes off the heat makes a noticeable difference
- The longer it simmers on low, the thicker and more cohesive it becomes
03 -
- Cold chili is much easier to skim if you have excess fat on top
- Freeze in portion-sized containers for quick future meals