Smoky Ground Beef Chili with Kidney Beans: Easy Weeknight Comfort Food
By Ethan Parker
Servings
4
This ground beef and smoked chili dish takes about 50 minutes to prepare and requires a few basic ingredients. The chili dish features a balanced, hearty meal with smoky and beef flavors.
The recipe uses ground beef and kidney beans for added thickness. Other spices, including smoked paprika and cumin, add flavor. The chili recipe is rich and flavorful without exotic ingredients or skills required.
When preparing the dish, the beef will brown and develop flavor. The spices will also cook and develop flavor. Watch the chili as it thickens. Don't prepare the chili too quickly to avoid poor flavor development.
Serve the chili with toppings, including shredded cheddar cheese and sour cream. Use leftovers for a meal the following day. The recipe is useful for meal planning.
What makes this special
- Can be prepared in under an hour. A good choice for weekday dinners.
- Requires only one pot for cooking to save time preparing meals and washing dishes.
- Freezes well and can be made in large quantities on weekends for weekday meals.
- Incorporates common pantry ingredients, including ground beef and kidney beans, that you likely already have on hand.
- The flavor of this dish develops while and after cooking. It can also be stored in the refrigerator overnight. This recipe is good for meal planning.
- Customizable add-ons include jalapeños and other vegetables.
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)
- •½ 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.
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