Beef Chili with Kidney Beans and a Rich Tomato Base

Prepare the vegetables and brown the beef

Use a heavy 5–6-quart Dutch oven or similar wide pot, a wooden spoon and a thermometer. Dice the onion and bell pepper, mince the garlic, and drain and rinse the canned beans. Measure the spices before turning on the heat so the tomato paste does not burn while you search for a jar.

Warm the oil over medium-high heat. Add the beef in two broad layers or batches if needed, leaving it alone for a minute or two before breaking it into small crumbles. Cook about 8–10 minutes in total, until browned. Carefully spoon off excess fat, leaving about 1 tablespoon in the pot with the meat. The ground beef must reach 160°F (71°C); use a thermometer rather than color alone, following FoodSafety.gov guidance.

Ingredient substitutions

Pinto or black beans can replace kidney beans in the same drained quantity. Use canned beans here; dried kidney beans need separate safe preparation and are not a direct swap. Choose a chili powder labeled as a seasoning blend, typically containing ground mild chiles, cumin and other spices. If yours contains salt, begin with half the added salt and adjust at the end.

Build the spice base and simmer the chili

Reduce to medium heat. Add onion and bell pepper to the browned beef and cook for 6–8 minutes, stirring until softened. Add garlic for 30 seconds, then stir in chili powder, cumin, paprika and tomato paste. Cook for 1 minute, stirring constantly, just until fragrant and the paste darkens slightly.

Pour in the broth, scraping the bottom to loosen the brown cooking juices. Add crushed tomatoes, drained beans, salt and pepper. Bring to a gentle simmer, then reduce the heat. Cook uncovered for about 35 minutes, stirring every 5–10 minutes and scraping the base gently so it does not catch.

The chili should bubble lazily rather than boil hard. It is ready when the vegetables are tender and a spoonful holds together while still looking moist. If the pot gets too thick before the vegetables soften, add water 2 tablespoons at a time. If it remains thin, simmer a little longer, stirring frequently.

Adjusting flavor without overpowering the pot

Taste after simmering, since reduction concentrates salt. Add hot sauce to individual bowls if diners prefer different heat levels. A dark layer stuck to the bottom can taste bitter: transfer the unstuck chili to another pot without scraping in burnt material if this happens.

Finish and serve the beef chili

Turn off the heat and let the chili stand for 5 minutes as part of the cooking-time allowance. Stir once more, taste, and portion into six bowls. Optional grated cheese, sour cream or chopped onion can be offered separately; they are not included in the measured base recipe.

Serving and leftovers

Serve with rice, cornbread or a green salad. For a meat-free pantry supper on another day, try our tomato chickpea skillet. Chili is convenient to portion before chilling; do not put a huge deep pot in the refrigerator and assume its center will cool quickly.

Storage and reheating

Refrigerate leftover chili in shallow covered containers within 2 hours, or within 1 hour if the surroundings exceed 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat to 165°F (74°C) throughout, checking with a thermometer. Reheat in a saucepan, stirring often and adding a splash of water if it has thickened. Freeze individual portions for longer storage and thaw in the refrigerator. See USDA leftover guidance for safe cooling and storage.