Beef Chili with Beans (Print Version)
Tender beef and kidney beans combined with spices for a flavorful, satisfying dish.
# Recipe Ingredients:
→ Meats
01 - 1 lb ground beef (85% lean)
→ Vegetables
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped
→ Canned & Pantry
06 - 2 cans (15 oz each) kidney beans, drained and rinsed
07 - 1 can (28 oz) diced tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp ground black pepper
15 - 1 tsp salt
16 - 1/4 tsp cayenne pepper
→ Garnishes
17 - Chopped fresh cilantro
18 - Sour cream
19 - Shredded cheddar cheese
20 - Sliced green onions
# Directions:
01 - In a large pot or Dutch oven over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
02 - Add the chopped onion, bell pepper, and jalapeño. Sauté for 5 minutes until vegetables are softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne. Stir well to coat the meat and vegetables with the spices.
05 - Mix in tomato paste, diced tomatoes with their juice, kidney beans, and beef broth. Stir to combine thoroughly.
06 - Bring the chili to a simmer. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
07 - Adjust seasoning to taste. Serve hot, garnished with cilantro, sour cream, cheese, and green onions if desired.
# Expert Advice:
01 -
- The depth of flavor comes from blooming the spices in the beef fat, a technique I picked up from a cook who knew patience matters more than fancy ingredients
- Leftovers genuinely improve overnight, making Tuesday lunch something you actually look forward to
02 -
- I once skipped blooming the spices in the beef fat because I was in a rush, and the chili tasted flat and two dimensional, never again
- Simmering with the lid slightly ajar for the last 15 minutes helps concentrate the flavors if the chili seems too thin
03 -
- The secret ingredient nobody expects is a teaspoon of cocoa powder or dark coffee, both add a subtle depth that makes people ask what is different
- If the chili tastes too acidic from the tomatoes, add a pinch of sugar to balance it out