All American Beef Chili with Kidney Beans
Warm up with a hearty bowl of All American Beef Chili with Kidney Beans, a classic comfort food packed with bold flavors and satisfying textures. This rich and smoky chili combines tender ground beef, savory spices like chili powder and smoked paprika, and the perfect bite of tender kidney beans. A simmer of crushed tomatoes and beef broth brings a depth of flavor while giving the chili its signature hearty consistency. Perfect for a weeknight dinner or a game-day crowd, this one-pot recipe is easy to make and ready in just an hour. Customize each serving with toppings like shredded cheddar cheese, a dollop of sour cream, or fresh cilantro for a personal touch. Whether paired with cornbread or enjoyed on its own, this chili is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons chopped cilantro (optional)
- as desired shredded cheddar cheese (optional, for serving)
- as desired sour cream (optional, for serving)
- as desired green onions, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 8-10 minutes. Drain any excess fat if needed.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the crushed tomatoes, beef broth, and tomato paste to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
After simmering, add the kidney beans to the pot. Stir to combine and let cook uncovered for an additional 10 minutes to heat the beans through and thicken the chili.
Taste the chili and adjust seasoning if necessary.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, sour cream, and sliced green onions, if desired. Enjoy!
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 38.5 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 642 mg | 49% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5166 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
