Simple Smoky Beef and Bean Chili Recipe

About

A hearty, smoky chili packed with ground beef, kidney beans, and bold spices that comes together in under an hour. Perfect for a weeknight dinner with minimal prep and maximum flavor.

1. 1

   Prep the Vegetables

   prep 5 min

   Dice the onion into small, even pieces and mince the garlic cloves. Drain and rinse the kidney beans in a colander under cold water. Having everything ready before you start cooking will make this recipe come together quickly.

2. 2

   Brown the Beef

   cook 7 min

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it up with a wooden spoon, until fully browned with no pink remaining. Season with a pinch of salt and black pepper, then drain any excess fat from the pot.

3. 3

   Sauté Onion and Garlic

   cook 5 min

   Reduce heat to medium and add the diced onion to the pot with the browned beef. Cook for 3–4 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Add Spices

   cook 1 min

   Sprinkle the chili powder, ground cumin, and smoked paprika directly over the beef and onion mixture. Stir well for about 1 minute to toast the spices and coat everything evenly. This step blooms the spices in the residual fat, deepening the overall flavor of the chili.

5. 5

   Add Tomatoes and Beans

   cook 2 min

   Pour in the canned diced tomatoes (with their juices), tomato sauce, and drained kidney beans. Stir everything together until fully combined. Season with additional salt and black pepper to taste.

6. 6

   Simmer the Chili

   cook 25 min

   Bring the chili to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, stirring occasionally. The chili is ready when it has thickened noticeably and the flavors have melded together. Taste and adjust seasoning with more salt, pepper, or chili powder as needed.

7. 7

   Serve

   serve

   Ladle the chili into bowls and serve hot. Top with your favorite garnishes such as shredded cheddar cheese, sour cream, sliced scallions, or crushed crackers. Leftovers keep well in an airtight container in the refrigerator for up to 4 days.