Pin It This hearty chili features ground beef simmered with kidney beans, crushed tomatoes, and a blend of robust spices including chili powder, cumin, and smoked paprika. The mix of diced onions, bell peppers, garlic, and optional jalapeño adds layers of flavor, while a slow simmer brings everything together into a thick, satisfying dish. Perfect for cozy meals, this gluten-free option can be adjusted for preferred spice levels and pairs wonderfully with cornbread or rice.
The first snow had just started falling when I decided to make this chili. My apartment was drafty that winter, and I'd learned that nothing warms you quite like a pot simmering on the stove for an hour. I'd been experimenting with spice levels for weeks, trying to find that perfect balance where the heat builds slowly instead of hitting you all at once. That night, with the windowpanes frosting over, I finally got it right.
I served this to my brother who claimed he hated kidney beans. He went back for thirds and admitted he'd been wrong all these years. The texture of the beans against the tender beef creates something so satisfying that people stop talking and just eat.
Ingredients
- Ground beef: The 80 to 85% fat ratio creates richness that lean beef can't match, and I never drain all the fat because that's where the flavor lives
- Yellow onion: Dice it small so it nearly dissolves into the chili, creating that savory foundation you taste in every spoonful
- Red and green bell peppers: These add sweetness and crunch that cut through the heavy spices, plus they make the pot look beautiful
- Garlic: Minced fine so it disperses evenly throughout, adding those aromatic notes that hit you when you first lift the lid
- Jalapeño: Even if you skip the seeds, the flesh adds a fresh heat that's different from the dried spices
- Crushed tomatoes: The backbone of the whole dish, providing body and acidity that balances the beef and spices
- Kidney beans: Rinse them thoroughly to remove the canned taste, and let them simmer long enough to absorb all those spices
- Beef broth: Use a good quality one because it becomes part of the flavor base, not just liquid
- Tomato paste: This concentrates the tomato flavor and adds a deep richness that fresh tomatoes can't provide
- Chili powder: The primary spice that gives chili its distinctive flavor, not necessarily heat
- Ground cumin: Adds that earthy aroma that instantly makes a kitchen smell like comfort food
- Smoked paprika: The secret ingredient that adds depth without additional heat, almost like the chili spent time in a smoker
- Cayenne pepper: Adjust this based on your heat tolerance, but remember it mellows during the long simmer
- Dried oregano: Adds a subtle herbal note that keeps the beef from tasting too heavy
- Salt and black pepper: Essential for bringing all the flavors together, and don't be afraid to add more at the end
- Vegetable oil: Helps brown the beef properly and prevents sticking during the initial cooking
Instructions
- Brown the beef:
- Heat the oil in your largest pot over medium heat and add the ground beef, breaking it up with your spoon as it cooks. Let it develop a nice brown color, about 6 to 8 minutes, because those browned bits are packed with flavor.
- Soften the vegetables:
- Add the onion, both bell peppers, and jalapeño to the pot with the beef. Cook them for about 5 minutes until they're soft and fragrant, stirring occasionally.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until you can smell it. You want it aromatic but not burned.
- Bloom the spices:
- Add all the spices, salt, and pepper to the pot. Stir constantly for about a minute to toast them in the hot beef and vegetable mixture.
- Concentrate the flavors:
- Mix in the tomato paste and let it cook for 2 minutes, stirring frequently. This step removes the raw tomato taste and deepens the overall flavor.
- Build the base:
- Pour in the crushed tomatoes, kidney beans, and beef broth. Stir everything together until it's well combined and the spices are distributed throughout.
- Simmer slowly:
- Bring the chili to a gentle simmer, then reduce the heat to low, cover it, and let it cook for 45 minutes. Stir it occasionally so nothing sticks to the bottom.
- Perfect the consistency:
- Taste the chili and add more salt or spices if needed. If it's too thin, uncover the pot and simmer for 10 to 15 minutes longer.
- Serve it up:
- Ladle the hot chili into bowls and add whatever toppings you love. I'm partial to sharp cheddar and a dollop of sour cream.
Pin It This recipe became my go to for Sunday football. Friends would text me Friday asking if the chili was happening, and I always made a double batch knowing there wouldn't be any leftovers.
Making It Your Own
One of the best things about this recipe is how adaptable it is. I've made it with ground turkey when watching our fat intake, and it still delivers incredible flavor. The key is maintaining the same spice ratios and cooking times regardless of the protein you choose.
The Toppings Game
Some people insist chili should stand alone, but I've found that the right toppings elevate it from good to unforgettable. A sharp cheddar adds richness, while sour cream cuts the heat perfectly. Fresh cilantro right before serving adds brightness that wakes up the whole bowl.
Serving Suggestions That Work
This chili is substantial enough to be a complete meal on its own, but the right sides can make it feel like a special occasion. I like to serve it with warm cornbread that's been brushed with honey butter. For something lighter, serve it over steamed white rice, which soaks up all that spiced broth beautifully.
- Crushed tortilla chips add excellent texture on top
- A squeeze of fresh lime right before eating brightens everything
- Warm flour tortillas on the side make for perfect chili filled bites
Pin It There's something about a pot of chili that makes people feel at home, no matter whose kitchen they're in. I hope this recipe becomes one you turn to again and again.
Recipe FAQs
- → Can I adjust the heat level in this chili?
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Yes, for a milder taste omit the jalapeño and reduce the amount of cayenne pepper.
- → What can I use instead of ground beef?
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Ground turkey or chicken make excellent lighter alternatives while maintaining flavor and texture.
- → How long should I simmer the chili?
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Simmer covered on low heat for 45 minutes, then optionally uncovered for 10–15 minutes to thicken the dish.
- → What sides complement this chili well?
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Serve it alongside warm cornbread, steamed rice, or crispy tortilla chips for a complete meal.
- → Is this dish suitable for gluten-free diets?
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Yes, all ingredients used are gluten-free, but always verify canned goods labels for confirmation.
