Spicy Beef Chili Kidney Beans

The snow was falling sideways when my neighbor texted about bringing over a pot of something red and steaming. She showed up with this beef chili, and I honestly didn't think much of it until that first spoonful hit my mouth. Now, whenever the temperature drops below forty, my husband starts asking when I'm making it again.

Last winter during that ice storm that trapped us inside for three days, this chili saved us completely. My brother-in-law happened to be stuck at our house, and he went back for thirds before finally admitting he'd never actually liked chili before this version. Sometimes the best recipes find you when you're snowed in with nowhere else to be.

Ingredients

• 1 ½ lbs ground beef: The fat content matters here, so don't go too lean or you'll miss that rich depth
• 1 large onion and 2 bell peppers: Red and green give you that classic chili look while adding sweetness
• 3 cloves garlic: Fresh minced is best, but don't let it burn or it'll turn bitter
• 2 cans kidney beans: Rinse them well unless you want cloudy chili and extra sodium
• 1 can crushed tomatoes: This creates your base, so grab the good stuff with no added salt
• 2 tbsp tomato paste: The secret ingredient that makes everything taste like it cooked for hours
• 1 cup beef broth: Homemade is ideal but any low-sodium version works perfectly
• 2 tbsp chili powder: This is your main flavor driver, so use fresh spices
• 1 tsp each cumin, smoked paprika, and dried oregano: This trio creates that signature chili flavor profile
• ½ tsp cayenne pepper: Adjust based on your heat tolerance, but don't skip it entirely
• Salt and black pepper: Season generously at the end, not the beginning

Instructions

Brown the beef:

Cook the meat in your largest pot over medium-high heat until it's no longer pink, then drain off most of the fat but leave a little behind for flavor

Soften the vegetables:

Toss in the onions and both bell peppers, letting them cook for about five minutes until they're tender and fragrant

Add the garlic:

Stir in the minced garlic and cook for just one minute, watching carefully so it doesn't brown

Bloom the spices:

Dump in all your spices plus the tomato paste, stirring constantly for two minutes to wake up their flavors

Build the base:

Pour in the crushed tomatoes and beef broth, scraping up any browned bits stuck to the bottom of the pot

Add the beans:

Stir in the drained kidney beans and bring everything to a bubble before turning down the heat

Let it simmer:

Cover the pot and let it cook on low for at least forty-five minutes, giving it a stir whenever you remember

Season to taste:

This is when you add more salt or cayenne if needed, then serve immediately with whatever toppings make you happy

Save

My daughter now requests this for her birthday dinner every year, which says a lot considering she used to pick beans out of everything. There's something about sitting around a steaming bowl of chili that makes people stay at the table longer, talking more, forgetting about their phones completely.

Making It Your Own

I've tried every variation imaginable over the years, and honestly most of them work. Ground turkey makes a lighter version that still satisfies, and extra bell peppers can stretch it to feed unexpected guests without anyone noticing the difference.

What To Serve Alongside

Cornbread is non-negotiable in my house, but crusty bread works just as well for soaking up that last spoonful. Over white rice it becomes a completely different meal, and I've even served it over baked potatoes when we needed something extra filling.

Storing And Freezing

This chili freezes beautifully and actually improves after a few days in the refrigerator. I always make a double batch and freeze individual portions for those nights when cooking dinner feels impossible.

• Let it cool completely before freezing to avoid ice crystals
• Label your containers with the date because everything looks the same in the freezer
• Thaw overnight in the refrigerator and reheat slowly on the stove

Save

Some recipes are just keepers, the kind you'll make until you can recite them from memory. This is one of those.

Recipe FAQs

→ How do I adjust the spice level?

Modify the heat by adding more cayenne pepper or diced jalapeños during cooking to suit your taste preferences.

→ Can I substitute ground beef with other proteins?

Yes, ground turkey or plant-based alternatives are excellent swaps that work well with the spice blend and cooking method.

→ What sides pair well with this dish?

Cornbread or steamed rice complement this savory dish nicely, balancing its bold flavors.

→ How long should it simmer for best flavor?

Simmer covered for 45 to 60 minutes to thicken the mixture and meld the spices thoroughly.

→ Are there any allergen considerations?

The main ingredients are free of major allergens; however, toppings like cheese or sour cream contain dairy.