Hearty ground beef and kidney bean chili simmered with tomatoes and warm spices; ready in under 45 minutes.
For deeper flavor, bloom the chili powder, cumin, paprika, and oregano in the pot for 30 seconds after browning the beef and before adding liquids. If you prefer a thicker chili, simmer uncovered for the last 5–10 minutes or stir in 1–2 tbsp tomato paste.
Chili tastes even better the next day as flavors meld; store in an airtight container in the refrigerator for up to 4 days. Kidney beans can be swapped for black beans, pinto beans, or a mix; drain and rinse canned beans to reduce sodium.
Ingredients
Scale
Measurement units
- 1 ½ lb ground beef
- 1 medium yellow onion
- 3 garlic cloves
- 28 oz canned diced tomatoes (one 28 oz can, undrained)
- 8 oz tomato sauce
- 15 oz canned red kidney beans (one 15 oz can)
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- 1 tbsp olive oil
Ingredients
Scale
Measurement units
- 1 ½ lb ground beef
- 1 medium yellow onion
- 3 garlic cloves
- 28 oz canned diced tomatoes (one 28 oz can, undrained)
- 8 oz tomato sauce
- 15 oz canned red kidney beans (one 15 oz can)
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- 1 tbsp olive oil
Instructions
Brown the beef and sauté the aromatics
Heat olive oil (1 tablespoon) in a large pot over medium-high heat until shimmering.
Add ground beef (1 ½ pound) and cook, breaking it into small pieces with a spoon, until browned and no pink remains, about 5–7 minutes.
Stir in 1 diced medium yellow onion (1 medium) and 3 minced garlic cloves; cook until softened and fragrant, about 2 minutes.
Bloom the spices
Add chili powder (2 tablespoon), ground cumin (1 teaspoon), paprika (1 teaspoon), and dried oregano (½ teaspoon); stir constantly for 30 seconds to toast and release the spice flavors.
Build the chili base
Pour in canned diced tomatoes (28 ounce) with their juices, tomato sauce (8 ounce), and beef broth (1 cup); stir to combine.
Add 15 oz drained and rinsed red kidney beans and stir well.
Simmer the chili
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for 20–25 minutes until flavors meld and the chili thickens slightly.
Season and serve
Taste the chili and season with salt and black pepper to your preference.
Ladle into bowls and serve hot.
Before you cook
Cook notes
- • For deeper flavor, bloom the chili powder, cumin, paprika, and oregano in the pot for 30 seconds after browning the beef and before adding liquids.
- • If you prefer a thicker chili, simmer uncovered for the last 5–10 minutes or stir in 1–2 tbsp tomato paste.
- • Kidney beans can be swapped for black beans, pinto beans, or a mix; drain and rinse canned beans to reduce sodium.
- • Taste and adjust salt and pepper at the end; canned tomatoes and broth vary in sodium.
- • Chili tastes even better the next day as flavors meld; store in an airtight container in the refrigerator for up to 4 days.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?