Beef Chili with Kidney Beans

My son told me the house smelled SO GOOD when I made this easy beef chili with kidney beans recipe–I love it when that happens! The weather has been cool & rainy recently, and since my husband was craving chili, I decided to make a big pot. This beef chili with kidney beans recipe from America’s Test Kitchen is made with simple ingredients, it takes little effort and tastes spicy, flavorful, and delicious. I served our bowls of chili with sour cream, shredded cheddar cheese, green onions, hot sauce, and crackers. We all thought it was tasty and nearly devoured the whole pot in one sitting.

Beef Chili with Kidney Beans

Chili:

• 1 tbsp vegetable oil
• 1 medium onion, diced
• ½ medium red bell pepper, cored, seeded, and cut into 1/2-inch cubes
• 2 tbsp chili powder
• ½ tbsp ground cumin
• 1 tsp ground coriander
• ½ tsp dried oregano
• ½ tsp crushed red pepper flakes
• ¼ tsp cayenne pepper
• 1 lb ground beef (85 percent lean)
• 3 cloves of garlic, minced
• 1 (15 oz) can of diced tomatoes
• 1 (15 oz) can of tomato puree
• 1 (15 oz) can of dark kidney beans, drained & rinsed
• Sea salt and freshly cracked pepper, to taste

To Serve:

• Sour cream
• Cheddar cheese, shredded
• Green onions, chopped
• Fresh cilantro, chopped
• Lime Wedges
• Hot sauce
• Crackers

How to Make Beef Chili with Kidney Beans

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion, bell pepper, chili powder, cumin, coriander, oregano, crushed pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

Increase the heat to medium-high heat and add half the ground beef. Cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes. Add the remaining ground beef along with the minced garlic and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.

Add the diced tomatoes, tomato puree, kidney beans, and season with a bit of sea salt and freshly cracked pepper, to taste; stir until well combined. Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1 hour.

Remove the cover and continue to simmer for 1 hour longer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened. Taste and season with sea salt and freshly cracked pepper, if needed.

Side Note: If the chili begins to stick on the bottom of the pot during the second hour of cooking, stir in 1/2 cup water and continue to simmer. 

Ladle into bowls and serve topped with your favorite ingredients. Enjoy.