Step 1: Prepare the vegetables and brown the beef

STEP 1 OF 3

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.