Smoky Ground Beef Chili with Kidney Beans: Easy Weeknight Comfort Food
By Ethan Parker
Prepare this smoky ground beef chili in about 50 minutes with just a handful of pantry staples. Expect a rich, hearty dish that balances meaty and smoky flavors perfectly.
The recipe relies on ground beef for richness, while kidney beans bring a creamy texture. Essential spices like smoked paprika and cumin add depth and character, making this chili satisfying without any gourmet effort.
While cooking, the beef should brown nicely to develop flavor, and the spices will bloom to release their aroma. Watch for the chili to thicken as it simmers; avoid rushing the simmering process, or the flavors may not meld well.
Serve this chili with toppings like shredded cheddar and sour cream. Any leftovers keep well in the fridge and taste even better the next day, making it excellent for meal prep.
Why you'll love this recipe
- Comes together in under an hour, using simple pantry staples, making it the perfect choice for busy weeknights.
- Requires only one pot for cooking, which simplifies both the cooking process and the cleanup afterward.
- Freezes well, so you can prepare a large batch on the weekend and enjoy it throughout the week without any fuss.
- Utilizes commonly found ingredients like ground beef and kidney beans, ensuring you likely have everything you need on hand.
- The flavor develops beautifully as it simmers, improving overnight, making it ideal for meal planning.
- Customizable to your taste preferences, from adding heat with jalapeños to incorporating extra veggies.
Ingredients
- •2 pounds ground beef (80/20 fat ratio preferred)
- •1 large yellow onion (diced)
- •4 cloves garlic (minced)
- •2 cans tomato sauce (15 oz each)
- •1 can tomato paste (6 oz)
- •2 cans kidney beans (15 oz each, rinsed and drained)
- •2 teaspoons smoked paprika
- •2 tablespoons chili powder
- •1 tablespoon cumin (ground)
- •0.5 teaspoon cayenne pepper (optional)
- •1 tablespoon brown sugar
- •1 cup beef broth (low-sodium preferred)
- •salt (to taste)
- •black pepper (to taste)
- •sharp cheddar cheese (for topping, grated)
- •sour cream (for topping)
- •green onions (for topping, sliced)
- •cilantro (for topping, chopped)
- •lime wedges (for serving)
Instructions
- 1
Prep your ingredients: dice the onion, mince the garlic, and open your cans.
- 2
Brown the beef in a Dutch oven over medium-high heat until no longer pink, about 8-10 minutes.
- 3
Add the diced onion to the pot and cook for 3-4 minutes until soft.
- 4
Stir in the minced garlic and cook for another minute.
- 5
Add chili powder, smoked paprika, cumin, and cayenne; cook for 1-2 minutes.
- 6
Mix in the tomato paste and cook for another minute.
- 7
Pour in the tomato sauce, broth, brown sugar, salt, and black pepper, stirring to combine.
- 8
Incorporate the rinsed kidney beans and bring the mixture to a boil.
- 9
Reduce heat to low, cover partially, and let simmer for 30-45 minutes.
- 10
Taste and adjust the seasoning before serving.
- 11
Serve with toppings of your choice.
