Description

This Hearty Beef Chili with Kidney Beans is a comforting and flavorful American main course, perfect for a satisfying dinner. Ground beef is browned with onions, bell peppers, and garlic, then simmered with tomatoes, kidney beans, and a blend of chili spices to create a rich and thick chili. Packed with protein and fiber, this gluten-free recipe is both nutritious and delicious, ideal for chilly evenings or casual gatherings.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 1/2 pounds ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes with juices
1 cup beef broth

Spices and Seasoning

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Brown the Ground Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 6 to 8 minutes. Drain excess grease if necessary to reduce fat content.
Sauté Vegetables: Add the diced onion, green bell pepper, and red bell pepper to the pot. Cook for 4 to 5 minutes until the vegetables soften and the onions become translucent.
Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the tomato paste and cook for 1 minute to deepen the flavor of the base.
Combine Liquids and Beans: Pour in the crushed tomatoes, diced tomatoes with juices, kidney beans, and beef broth. Stir well to combine all ingredients.
Season the Chili: Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Mix thoroughly to distribute the spices evenly.
Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Let the chili simmer uncovered for 30 to 40 minutes, stirring occasionally, until it thickens and the flavors meld together.
Adjust Seasoning and Serve: Taste the chili and adjust seasoning if needed. Serve hot, optionally topped with shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro for added flavor and garnish.

Notes

For deeper flavor, let the chili simmer longer or refrigerate overnight before reheating.
You can substitute ground turkey for a lighter version of this chili.
Top with shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro to enhance flavor and texture.