Spicy Beef Kidney Chili (Printable)

Tender beef with kidney beans and spices cook into a rich, warming chili that delights any meal.

# What You'll Need:

→ Meats

01 - 1 lb ground beef

→ Beans

02 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Vegetables

03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and finely chopped (optional)
07 - 1 can (14.5 oz) diced tomatoes with juices

→ Liquids

08 - 1 cup beef broth
09 - 2 tbsp tomato paste

→ Spices

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp cayenne pepper
14 - 1 tsp dried oregano
15 - ½ tsp salt
16 - ½ tsp freshly ground black pepper

→ Oils

17 - 2 tbsp vegetable oil

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and bell pepper, sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and chopped jalapeño. Cook for 1 minute until fragrant.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6 to 8 minutes. Drain excess fat if necessary.
04 - Incorporate chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute, stirring to release aromas.
05 - Stir in tomato paste and cook for 1 minute, mixing thoroughly.
06 - Pour diced tomatoes with juices, beef broth, and kidney beans into the pot. Stir well to combine all ingredients.
07 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 40 minutes, stirring occasionally.
08 - Taste and adjust seasoning if necessary. For thicker consistency, simmer uncovered for an additional 10 minutes.
09 - Serve hot topped with your choice of sour cream, shredded cheddar, cilantro, or sliced green onions.

# Expert Advice:

01 -
  • It comes together in under two hours and tastes like you've been simmering it all day.
  • The spices bloom when you toast them, creating layers of warmth instead of a one-note heat.
  • Kidney beans give you substance without heaviness, and the beef stays tender throughout.
02 -
  • Toasting the spices in the pot makes the difference between flat chili and the kind people remember—skip this and you'll taste the mistake.
  • If you drain the tomato juice, you lose your sauce; let those juices work for you.
  • Kidney beans release starch, which naturally thickens your chili; don't rinse them too aggressively or you'll wash away this benefit.
03 -
  • For extra smokiness that almost tastes like you've been cooking over a fire, finely chop a chipotle pepper from a can of chipotles in adobo and add it when you toast the spices.
  • If ground beef isn't what you want, ground turkey or chicken works beautifully and gives you a lighter version without losing any of the warmth.

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