If you are craving a rich, comforting meal that warms you from the inside out, the Hearty Beef Chili with Kidney Beans Recipe is exactly what you need. This classic American favorite brings together juicy ground beef, tender kidney beans, and a perfect blend of spices simmered in a luscious tomato base. Every spoonful offers layers of bold flavors and a satisfying texture that hits all the right notes for a cozy dinner. It’s straightforward to prepare, packs a punch of nutrition, and is the kind of dish that tastes even better the next day. Get ready to welcome a new staple to your recipe repertoire with this wholesome and delicious chili.
Ingredients You’ll Need
These are simple, everyday ingredients that come together beautifully to create a perfectly balanced chili. Each element plays a role in adding depth, aroma, and that inviting color that chili lovers adore.
- 1 tablespoon olive oil: A drizzle to start your chili off with a gentle, fruity base for sautéing.
- 1 medium onion, diced: Adds sweetness and a tender texture that melts into the sauce.
- 1 green bell pepper, diced: Brings a fresh, mild bite and vibrant green hue.
- 1 pound ground beef: The hearty protein that gives chili its signature meaty richness.
- 3 cloves garlic, minced: Elevates the flavor with pungent, savory warmth.
- 2 tablespoons chili powder: The star spice that defines the chili’s bold, smoky flavor.
- 1 teaspoon ground cumin: Adds a warm, earthiness that complements the beef perfectly.
- 1 teaspoon smoked paprika: Infuses a subtle smokiness to deepen the overall taste.
- 1/2 teaspoon dried oregano: Brings an herbal note that balances the spices.
- 1/4 teaspoon cayenne pepper (optional): For those who like a little extra kick of heat.
- Salt and black pepper to taste: Essential seasonings for bringing all the flavors together beautifully.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and thickens the chili.
- 1 can (28 ounces) crushed tomatoes: The juicy, tangy base that makes the sauce hearty and rich.
- 1 can (15 ounces) kidney beans, drained and rinsed: Adds creaminess, protein, and fiber along with a lovely reddish color.
- 1 cup beef broth: Helps develop the sauce while keeping the chili moist and savory.
- 1 teaspoon sugar (optional): Balances acidity for a smoother, perfected flavor.
How to Make Hearty Beef Chili with Kidney Beans Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and green bell pepper, letting them soften for about 4 to 5 minutes. This step unlocks their sweetness and sets the flavor foundation for the chili.
Step 2: Brown the Ground Beef
Add the ground beef to the softened vegetables, breaking it apart with your spoon or spatula. Cook until the beef is fully browned and no longer pink. If there is excess fat, drain it to keep your chili rich but not greasy.
Step 3: Build the Spice Base
Stir in the minced garlic along with chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper. Cook this fragrant mixture for about a minute until the spices bloom, releasing their full aromas and flavor into the beef and veggies.
Step 4: Add Tomato Paste and Liquids
Mix the tomato paste thoroughly into the meat mixture, coating every piece for a concentrated tomato flavor. Then pour in the crushed tomatoes, kidney beans, and beef broth. Add sugar if you like your chili balanced and a little sweeter. Give everything a good stir to combine.
Step 5: Simmer to Perfection
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 to 40 minutes. Stir occasionally to prevent sticking and to allow the sauce to thicken, letting all the delicious flavors meld together gorgeously. Taste and adjust the seasoning at the end before serving.
How to Serve Hearty Beef Chili with Kidney Beans Recipe
Garnishes
Top your chili with a dollop of sour cream or shredded cheddar cheese for creamy richness. A sprinkle of chopped fresh cilantro or green onions can add brightness and a fresh pop of color. Don’t forget a few crushed tortilla chips or even diced avocado to add texture and indulgence.
Side Dishes
This chili shines alongside warm, fluffy cornbread or crusty bread for mopping up every last bite of the sauce. A crisp green salad can lighten the meal, balancing all the hearty flavors perfectly. For a more filling meal, serve it over steamed rice or alongside a baked potato.
Creative Ways to Present
Serve the chili in individual bowls topped with creative layers—try layering chili with cheese, sour cream, and jalapenos in a mason jar for a grab-and-go lunch. You could also scoop it over hot dogs or burgers for a unique twist, or even use it as a robust filling for stuffed peppers or tacos.
Make Ahead and Storage
Storing Leftovers
Store any remaining chili in airtight containers in the refrigerator. It will keep well for up to four days, and the flavors actually deepen and improve after resting overnight, making it one of the best make-ahead dishes.
Freezing
This chili freezes beautifully, making it an ideal batch-cooking option. Divide the cooled chili into freezer-safe containers or bags, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally so the chili doesn’t stick or burn. You can also microwave single servings, adding a splash of beef broth or water to loosen the sauce if it’s thickened too much in the fridge.
FAQs
Can I use a different type of bean in this chili?
Absolutely! While kidney beans are classic in this recipe, pinto beans or black beans can be swapped in for a different flavor and texture. Just make sure to rinse and drain canned beans well before adding.
Is this chili spicy?
The Hearty Beef Chili with Kidney Beans Recipe has a moderate level of heat thanks to chili powder and optional cayenne pepper. You can adjust the spiciness to your liking by adding more cayenne or omitting it entirely for a milder version.
Can I make this chili in a slow cooker?
Yes, this chili adapts well to slow cooker cooking. After browning the beef and sautéing the vegetables, combine all ingredients in your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours for tender, melded flavors.
What can I serve with this chili for a low-carb meal?
Serve the chili on its own or with low-carb sides like cauliflower rice, roasted vegetables, or a green salad. Avoid cornbread or chips if you want to keep carbs low.
Is this recipe gluten-free?
Yes! The Hearty Beef Chili with Kidney Beans Recipe is naturally gluten-free as long as your beef broth and canned tomatoes do not contain gluten additives. Always check labels to be sure.
Final Thoughts
I can honestly say that this Hearty Beef Chili with Kidney Beans Recipe has become a beloved go-to in my kitchen and I hope you feel the same once you try it. It’s the kind of comforting, soul-satisfying meal that brings people together and leaves you feeling warm and happy inside. Whether you’re feeding a crowd or just want an easy weeknight dinner, this chili delivers every time. So grab your pot, gather your ingredients, and get ready to enjoy a classic that never fails to please.
Print
Hearty Beef Chili with Kidney Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A classic, hearty beef chili packed with ground beef, kidney beans, and a blend of warm spices. This comforting American main course is perfect for chilly evenings and tastes even better the next day, making it ideal for leftovers. The recipe is gluten-free and easy to prepare on the stovetop, offering a balanced meal full of protein, fiber, and bold flavors.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Meat and Beans
- 1 pound ground beef
- 1 can (15 ounces) kidney beans, drained and rinsed
Liquids and Sauces
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 teaspoon sugar (optional)
Instructions
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and green bell pepper and cook for 4 to 5 minutes until softened.
- Brown the beef: Add ground beef to the pot and cook, breaking it up with a spoon, until browned and fully cooked through. Drain any excess fat if necessary.
- Add seasonings and garlic: Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper. Cook for about 1 minute until fragrant.
- Incorporate tomato paste: Add tomato paste and stir well to coat the meat and vegetables evenly.
- Add liquids and beans: Pour in crushed tomatoes, kidney beans, beef broth, and sugar if using. Stir to combine all ingredients thoroughly.
- Simmer the chili: Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 30 to 40 minutes, stirring occasionally, until the chili thickens and flavors develop.
- Final seasoning check: Taste the chili and adjust salt, pepper, or spices as desired before serving.
Notes
- This chili tastes even better the next day as the flavors meld and deepen.
- For a thicker consistency, simmer the chili longer or mash some of the beans before adding them to the pot.
