Beef Chili
A hearty, slow-simmered bowl of comfort packed with tender ground beef, creamy kidney beans, and a rich, smoky tomato base. The gentle warmth of cumin and smoked paprika builds with every spoonful, making it the perfect centerpiece for game day or a cold winter evening. Serve it steaming hot with a sprinkle of shredded cheese.
For 4 servings
- prep
Soak and cook the kidney beans.
Soak dried kidney beans in plenty of water overnight. Drain, rinse, and pressure cook with fresh water for 15 minutes until tender. Set aside.
TIPNever add salt to the beans before they are fully cooked — it toughens the skins. - saute · ~7 min
Brown the ground beef.
Heat oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pot.
- saute · ~6 min
Sauté the vegetables.
Add chopped onion and diced bell pepper to the same pot. Cook until the onion turns translucent and soft, then stir in the minced garlic and cook for another minute until fragrant.
- saute · ~1 min
Bloom the spices.
Stir in cumin powder, smoked paprika, red chili powder, and dried oregano. Cook for 30 seconds, stirring constantly, until the spices darken slightly and smell aromatic.
TIPKeep the heat medium-low so the spices don't burn and turn bitter. - saute · ~8 min
Cook down the tomatoes.
Add chopped tomatoes and tomato paste to the pot. Cook, stirring occasionally, until the tomatoes soften completely and the mixture thickens into a paste-like consistency.
- simmer · ~30 min
Simmer the chili.
Return the browned beef to the pot along with the cooked kidney beans, water, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking.
TIPSimmer with the lid slightly ajar if you prefer a thicker chili. - garnish
Finish and serve.
Ladle the chili into bowls. Top with a generous sprinkle of shredded cheddar cheese and fresh chopped cilantro. Serve piping hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Bloom the spices for 30 seconds to deepen their flavor without burning.
- 2Simmer with the lid slightly ajar for a thicker, more concentrated chili.
- 3Do not add salt to dried beans until they are fully cooked to avoid tough skins.
- 4Let the chili rest for 10 minutes after cooking to allow flavors to meld.
- 5Make a double batch and freeze half for an easy future meal.
- 6Deglaze the pot with a splash of beef broth after browning for extra depth.
Adapt it for your goals.
Vegetarian
Swap ground beef for 1 can of black beans (drained) and 1 cup crumbled tempeh or textured vegetable protein; cook with the same spices for a hearty, protein-packed meatless version.
smokierSmokier
Replace half the cumin with an extra teaspoon of smoked paprika and add 1 chipotle pepper in adobo sauce for a deep, campfire-like smokiness.
lower fatLower-fat
Use extra-lean ground beef (93/7) and skip the oil; brown in a non-stick pan, then drain any fat before adding vegetables to cut saturated fat.
spicySpicy
Add 1 finely chopped jalapeño with the garlic and a pinch of cayenne pepper with the chili powder for a fiery kick.
Why this is on our healthy list.
High in Plant Protein
Kidney beans are a rich source of plant-based protein and fiber, helping to keep you full and support digestive health.
Rich in Iron
Beef and kidney beans both provide heme and non-heme iron, which are essential for transporting oxygen in the blood.
Antioxidant-Rich Spices
Cumin and smoked paprika are packed with antioxidants that help reduce inflammation in the body.
Low in Added Sugar
This chili relies on fresh tomatoes and spices for flavor, keeping added sugars naturally low.
Frequently asked questions
Yes, replace the 1 cup dried with 2 cans (rinsed and drained) and skip the soaking step; reduce simmer time to 20 minutes.
