Description

This hearty beef chili with kidney beans is a comforting and flavorful dish perfect for any occasion. Featuring tender ground beef, nutritious kidney beans, aromatic spices, and a rich tomato base, this chili offers a satisfying meal that’s gluten-free and packed with robust flavors. Ideal for chilly days, it’s great served with classic toppings like shredded cheese and sour cream.

Ingredients

Scale

Meat and Beans

1 pound ground beef
2 cans (15 ounces each) kidney beans, drained and rinsed

Vegetables

1 large onion, chopped
2 bell peppers (one red, one green), chopped
3 cloves garlic, minced

Tomato and Broth

2 cans (14.5 ounces each) diced tomatoes
2 tablespoons tomato paste
2 cups beef broth

Spices and Seasoning

2 tablespoons chili powder
1 teaspoon cumin
Salt to taste
Black pepper to taste

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Instructions

Brown the beef: In a large pot over medium heat, cook the ground beef until fully browned and no longer pink. Drain any excess fat to reduce greasiness.
Sauté vegetables: Add the chopped onion, red and green bell peppers, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
Add spices: Sprinkle in the chili powder and cumin. Stir and cook the mixture for 1 to 2 minutes to release the spices’ flavors and create a fragrant base.
Combine liquids and beans: Pour in the diced tomatoes, tomato paste, kidney beans, and beef broth. Stir thoroughly to blend all ingredients evenly.
Simmer the chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the chili simmer gently for about 45 minutes, stirring occasionally to prevent sticking.
Season and thicken: Add salt and black pepper to taste. Remove the cover and let the chili simmer uncovered for an additional 10 minutes to thicken the texture slightly.
Serve: Ladle the hot chili into bowls and garnish with your preferred toppings such as shredded cheese, sour cream, or chopped cilantro. Enjoy warm for a comforting meal.

Notes

For a spicier chili, consider adding cayenne pepper or chopped jalapeños during the spice step.
To make this recipe leaner, use ground turkey or chicken instead of beef.
Serve with cornbread or tortilla chips for a more filling meal.
Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
Use low-sodium beef broth to control salt content.