Midwest Chili
Hearty, slow-simmered beef chili with kidney beans, bold spices, and a rich tomato base. This Midwest classic is thick, meaty, and perfect for game day or a cozy weeknight dinner. Serve with crackers, cornbread, or over spaghetti.
For 6 servings
- prep · ~20 min
Pressure cook the beans.
Add the soaked and drained kidney beans to a pressure cooker with 2 cups of water. Cook on high heat until the first whistle, then lower the heat and cook for 15 minutes. Let the pressure release naturally. Drain and set aside.
TIPIf you don't have a pressure cooker, boil the beans in a pot with plenty of water for 45-60 minutes until tender. - saute · ~8 min
Brown the ground beef.
Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6-8 minutes. Remove the beef with a slotted spoon and set aside, leaving the fat in the pot.
TIPDon't crowd the pan. Brown the beef in batches if needed to get a good sear. - saute · ~6 min
Sauté the vegetables.
Add the diced onion and bell pepper to the same pot. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- saute · ~2 min
Bloom the spices.
Stir in the chili powder, cumin powder, smoked paprika, cayenne pepper, and black pepper. Cook for 30-45 seconds, stirring constantly, until the spices are fragrant. Add the tomato paste and cook for 1 minute to caramelize it slightly.
TIPBlooming the spices in hot oil wakes up their flavor. Don't skip this step, but don't let them burn. - simmer · ~2 min
Bring the chili to a simmer.
Return the browned beef to the pot. Add the diced tomatoes with their juices, the cooked kidney beans, 1 cup of water, salt, and the bay leaf. Stir everything together and bring to a boil. Reduce the heat to low, cover, and let it simmer gently.
- simmer · ~40 min
Simmer until thick and rich.
Let the chili simmer, partially covered, for 35-40 minutes. Stir occasionally to prevent sticking. The chili is done when it has thickened to a rich, hearty consistency and the flavors have melded together.
TIPFor deeper flavor, simmer for up to 90 minutes. Add a splash of water if it gets too thick. - mix · ~1 min
Finish with vinegar and sugar.
Remove the bay leaf and discard. Stir in the apple cider vinegar and sugar. Taste and adjust seasoning with more salt or cayenne if desired. Let it sit off the heat for 5 minutes before serving.
TIPThe vinegar brightens all the flavors at the end. A small touch of sugar balances the acidity without making the chili sweet. - serve
Ladle into bowls and serve.
Serve the chili hot in bowls. Finish with classic Midwest toppings like shredded cheddar cheese, a dollop of sour cream, and crushed saltine crackers or serve it ladled over a bed of spaghetti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, more caramelized flavor, let the chili simmer for up to 90 minutes instead of the suggested 35-40.
- 2Don't skip blooming the spices in hot oil — this 30-second step dramatically intensifies their aroma and depth.
- 3If using canned kidney beans instead of dried, add them in the last 15 minutes of simmering to prevent them from turning mushy.
- 4Let the chili rest off the heat for at least 10 minutes before serving; the flavors will continue to meld and deepen.
- 5For a thicker, meatier texture, mash a quarter of the cooked kidney beans with a fork before adding them to the pot.
- 6Taste and adjust the salt and cayenne after adding the finishing vinegar and sugar — acidity can mask seasoning.
Adapt it for your goals.
Turbo Weeknight
Swap dried kidney beans for one 400g can (rinsed and drained) and skip the pressure-cooking step. Reduce simmer to 20 minutes. Perfect for a quick dinner without sacrificing heartiness.
Smoky & SpicySmoky & Spicy
Add 2 finely diced chipotle peppers in adobo sauce along with the tomatoes, and increase smoked paprika to 1 teaspoon. Ideal for anyone who wants a deeper, smoky heat.
Cincinnati StyleCincinnati-Style
Omit the kidney beans and instead serve the chili over a bed of cooked spaghetti. Top with shredded cheddar, diced raw onion, and a sprinkle of cinnamon. A classic Ohio twist.
Beer & BaconBeer & Bacon
Replace 1 cup of water with a dark beer (like a stout or porter) and add 4 strips of chopped, cooked bacon when returning the beef to the pot. Adds malty depth and smoky richness.
Vegetarian TwistVegetarian Twist
Omit the ground beef and add an extra can of kidney beans plus 1 finely chopped carrot and 1 diced zucchini. Use vegetable oil and soy sauce in place of beef drippings for umami. A hearty, plant-forward alternative.
Why this is on our healthy list.
High in Protein and Fiber
The combination of ground beef and kidney beans provides a substantial amount of protein and dietary fiber, supporting muscle repair and digestive health.
Rich in Iron
Beef and kidney beans are both excellent sources of heme and non-heme iron, helping to maintain healthy red blood cells and energy levels.
Good Source of Antioxidants
Tomatoes and chili powder are packed with lycopene and capsaicin, antioxidants that support immune function and reduce inflammation.
Contains Essential B Vitamins
The beef in this chili provides B12 and B6, while the beans contribute folate, all of which support brain health and energy metabolism.
Naturally Low in Added Sugar
Only half a teaspoon of sugar balances the acidity, keeping the added sugar content minimal while still delivering rich flavor.
Frequently asked questions
Cooking the dried kidney beans separately ensures they become perfectly tender without absorbing too much of the chili's liquid or breaking down into mush during the long simmer.
