Save This hearty chili blends ground beef with kidney beans and a vibrant mix of chili powder, cumin, and smoked paprika to create a warming meal. Sautéed peppers, onion, and garlic add depth while tomato paste and beef stock enrich the sauce. After simmering, flavors meld into a rich, thick chili, perfect for chilly evenings. Optional jalapeño adds heat, and toppings like cheese or sour cream complement the dish. Ideal served with cornbread or rice, this dish balances spice and comfort in every bite.
Discovering this spicy beef chili with kidney beans was like finding a warm hug on a cold day. I remember the first time I made it, the spicy aromas immediately filled the kitchen, drawing my family in from all corners of the house.
One evening, when unexpected guests showed up, I threw this chili together and nailed it; the blend of spices and tender beef made everyone ask for seconds before dessert.
Ingredients
- Ground Beef: I reach for an 80/20 blend because it balances flavor and fat for the perfect tenderness.
- Onion and Bell Peppers: Fresh and diced finely for that amazing base that softens just right.
- Garlic and Jalapeño: Minced to infuse the chili with depth and a touch of heat, optional if you prefer mild.
- Diced Tomatoes with Juices: Use good quality canned tomatoes to keep things rich and saucy.
- Kidney Beans: Rinsed well to remove excess salt and keep the texture firm.
- Beef Stock: Adds savory umami, especially when you choose gluten-free.
- Tomato Paste: Concentrates the tomato flavor, making the chili richer.
- Spices: Chili powder, cumin, smoked paprika, cayenne, oregano, salt, black pepper, and sugar bring a rounded and spicy character.
- Olive or Vegetable Oil: For sautéing and unlocking the flavors.
Instructions
- Heat the oil:
- Warm olive or vegetable oil in a heavy pot over medium-high heat. You'll notice it shimmer just before it's ready to toss in the veggies.
- Sauté the veggies:
- Add the onion, red and green bell peppers, and jalapeño if you're using it. Listen for that gentle sizzle and watch as the onions turn translucent and the peppers soften, about 5 to 7 minutes.
- Add garlic:
- Stir in the minced garlic and let it cook for just a minute; the kitchen will fill with a delicious, inviting aroma.
- Brown the beef:
- Dump in the ground beef, breaking it apart with a wooden spoon. Cook for 7 to 8 minutes until nicely browned and no pink remains. Drain excess fat if it feels too oily.
- Spice it up:
- Sprinkle the chili powder, cumin, smoked paprika, cayenne, oregano, salt, black pepper, and sugar. Stir continuously for a minute until the spices become fragrant and coat the meat beautifully.
- Combine the liquids:
- Add tomato paste, diced tomatoes with their juices, and beef stock. Stir well and watch the rich red color deepen.
- Simmer away:
- Bring the mixture to a gentle boil, then lower the heat. Let it simmer uncovered for 30 minutes, stirring here and there to prevent sticking, while the flavors meld and the sauce thickens.
- Add beans and finish simmering:
- Stir in the kidney beans and continue simmering for another 15 to 20 minutes. The chili thickens further and the beans soak up all that spicy goodness.
- Final taste:
- Give it a taste and adjust salt or heat if necessary. Serve it hot with your favorite toppings like shredded cheese or chopped cilantro.
Save This chili became more than just food one chilly winter night when it warmed a group of friends after a long hike, turning simple ingredients into a shared memory of comfort.
Keeping It Fresh
Always make sure to use fresh vegetables when you can; the crispness of the peppers and pungency of fresh garlic really brighten the dish.
Serving Ideas That Clicked
Creative toppings like shredded sharp cheddar, dollops of sour cream, or a sprinkle of fresh cilantro added layers of texture and flavor that everyone enjoyed.
A Time This Recipe Saved the Day
Once, this chili was the star when my oven broke down, and I had to rely on my stovetop—comfort food never tasted so satisfying in a pinch.
- Remember to taste as you go, seasons can vary wildly among spice brands.
- If you want a smokier flavor, try adding a touch more smoked paprika.
- The chili actually tastes even better the next day, so don't hesitate to make it ahead.
Save Hope this recipe brings as much warmth and joy to your kitchen as it has to mine—happy cooking and stay spicy!
Common Questions
- → How can I adjust the spice level?
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Modify the amount of cayenne pepper or include the optional jalapeño to increase heat, or omit them for a milder flavor.
- → Can I substitute the beef with other meats?
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Yes, ground turkey or chicken can be used for a lighter alternative while maintaining hearty texture.
- → What cooking vessel works best?
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A large pot or Dutch oven helps evenly cook the ingredients and allows for proper simmering to develop flavors.
- → How long should I simmer the chili?
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Simmer uncovered for a total of about 45 minutes, allowing flavors to blend and sauce to thicken nicely.
- → What are good serving suggestions?
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Serve hot with toppings like shredded cheese, sour cream, or cilantro, alongside cornbread or steamed rice for a complete meal.
