Hearty Beef Chili with Kidney Beans
A hearty and comforting beef chili with kidney beans, perfect for cozy dinners and packed with flavor.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
Ingredients
Main Ingredients
- 2 lbs ground beef
- 2 cans 15 oz each kidney beans, drained and rinsed
- 1 large onion chopped
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper optional for heat
- 1 cup beef broth
Optional Add-Ins
- 1 bell pepper chopped
- 1 can 15 oz diced tomatoes with green chilies
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tbsp brown sugar
Instructions
Preparation
- Chop the onion and mince the garlic. Drain and rinse the kidney beans. Set aside all ingredients for easy access during cooking.
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat from the pot.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and fragrant, about 5 minutes.
- Stir in the chili powder, cumin, salt, black pepper, and cayenne pepper. Cook for an additional 2 minutes to release the flavors.
- Add the crushed tomatoes, beef broth, and kidney beans to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 1 hour, stirring occasionally.
- Taste the chili and adjust seasoning as needed. Add more salt, pepper, or spices according to your taste preference.
Serving
- Serve the chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, or chopped green onions.
Storage
- Allow the chili to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
Pro Tips: Use a heavy-bottomed pot for even cooking. Let the chili sit for a few minutes before serving to enhance the flavors.
Ingredient Substitutions: You can use ground turkey instead of beef for a lighter version. Substitute vegetable broth for beef broth for a vegetarian option.
How to Serve: Top with shredded cheese, sour cream, and chopped cilantro for extra flavor.
Storage & Freshness: Store in airtight containers in the fridge for up to 4 days.
Make-Ahead Tips: Prepare the chili a day in advance to allow the flavors to develop overnight.
Ingredient Substitutions: You can use ground turkey instead of beef for a lighter version. Substitute vegetable broth for beef broth for a vegetarian option.
How to Serve: Top with shredded cheese, sour cream, and chopped cilantro for extra flavor.
Storage & Freshness: Store in airtight containers in the fridge for up to 4 days.
Make-Ahead Tips: Prepare the chili a day in advance to allow the flavors to develop overnight.