Beef Chilli Kidney Beans

I threw this together on a rainy Tuesday after work, craving something warm that wouldn't leave me hovering over the stove all night. The smell of cumin and paprika hitting hot oil pulled my roommate out of her room within minutes. By the time I ladled it into bowls, we'd both forgotten we were supposed to be tired.

I made a double batch for a potluck once and watched it disappear before the salads were even touched. Someone asked if I'd simmered it all day. I just smiled and let them believe it.

Ingredients

• Ground beef (500 g, preferably lean): Lean beef keeps the chili from getting greasy, but if you grab regular, just drain the fat after browning and you're fine.
• Onion (1 large, finely chopped): A good dice here means it melts into the sauce instead of announcing itself in every bite.
• Garlic (2 cloves, minced): Fresh garlic makes all the difference, don't reach for the jar unless you absolutely have to.
• Red and green bell peppers (1 each, diced): They add sweetness and color, plus a little crunch if you don't cook them to mush.
• Kidney beans (400 g canned, drained and rinsed): Rinsing gets rid of that tinny taste and cuts down on the starchy liquid that can make things gummy.
• Canned chopped tomatoes (400 g): The backbone of the sauce, use good quality ones if you can, they actually taste like tomatoes.
• Tomato paste (2 tbsp): This deepens the flavor and thickens everything up, don't skip it even if it seems small.
• Chili powder (2 tsp): Start here and taste as you go, every brand hits differently.
• Ground cumin (1 tsp): Earthy and warm, it's what makes this taste like chili and not just meat sauce.
• Smoked paprika (1 tsp): Adds a hint of campfire without any actual fire, one of my favorite shortcuts to depth.
• Dried oregano (½ tsp): A whisper of herb that rounds out the spice without competing.
• Cayenne pepper (¼ tsp, optional): For heat that builds slowly, leave it out if you're feeding anyone who panics at a tingle.
• Salt and black pepper: Taste before you add more, the stock and tomatoes bring their own salt to the party.
• Beef stock (250 ml): It loosens everything and adds a savory backbone, water works in a pinch but you'll miss the richness.
• Olive oil (2 tbsp): Just enough to get things moving without making it slick.
• Garnishes (fresh coriander, sour cream, grated cheddar, optional): These turn a bowl of chili into something you'd order at a restaurant.

Instructions

Start with the aromatics:

Heat the olive oil in a large pot over medium heat, then add the chopped onion and let it soften for 3 to 4 minutes until it smells sweet and looks translucent. Toss in the garlic and both bell peppers, stirring for another 3 minutes until the peppers start to lose their raw edge.

Brown the beef:

Add the ground beef and break it up with a wooden spoon, cooking until it's no longer pink and nicely browned. If there's a puddle of fat, drain most of it off so the chili doesn't get greasy.

Bloom the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper, stirring for about a minute until the spices smell toasted and fragrant. This step wakes up the flavors, don't rush it.

Build the sauce:

Stir in the tomato paste, then pour in the canned tomatoes and beef stock, mixing everything together until it's well combined. Bring it to a simmer, then drop the heat to low, cover, and let it cook for 20 minutes, stirring now and then so nothing sticks.

Add the beans and finish:

Stir in the kidney beans and let the chili simmer uncovered for another 10 to 15 minutes, until it thickens to a consistency you like. Taste it, adjust the salt and spice if needed, then serve hot with whatever garnishes make you happy.

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My dad used to make chili every Sunday in winter, and I never understood why he'd stand there tasting it over and over until I started making my own. Now I get it, you're not just adjusting seasoning, you're deciding what kind of day you want to have.

How to Make It Your Own

Swap the beef for ground turkey or chicken if you want something lighter, or go full vegetarian by doubling the beans and adding diced zucchini or mushrooms. I've done both and nobody's ever complained. If you like it smokier, add a pinch of chipotle powder or a spoonful of adobo sauce from a can of chipotles.

What to Serve It With

I usually go for warm tortillas or a big handful of tortilla chips, but it's just as good over rice or with a thick slice of buttered sourdough. A simple green salad with lime dressing cuts through the richness nicely. And if you're feeling fancy, cornbread on the side is never a bad idea.

Storing and Reheating

This keeps in the fridge for up to four days in an airtight container, and honestly, it gets better as it sits. Reheat it gently on the stove with a splash of water or stock to loosen it up, or microwave it in short bursts, stirring in between. It also freezes beautifully for up to three months, just thaw it overnight in the fridge before reheating.

• Let it cool completely before you pack it up, hot chili in a sealed container gets watery.
• Freeze it in portion sized containers so you can grab just what you need.
• Add fresh garnishes after reheating, they make it taste like you just made it.

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This is the kind of meal that takes care of you without asking for much in return. Make it once and you'll understand why it's been on my rotation for years.

Recipe Questions & Answers

→ Can I use other beans instead of kidney beans?

Yes, black beans or pinto beans make excellent alternatives and complement the spices well.

→ How can I reduce the spiciness in this dish?

Omit or reduce the cayenne pepper and chili powder to adjust the heat to your preference.

→ What cuts of beef work best for this dish?

Lean ground beef is preferred to keep the stew hearty without becoming greasy.

→ Can this dish be prepared ahead of time?

Absolutely, the flavors develop further after resting, making it great for meal prep.

→ What are good side dishes to serve with this stew?

Serve with steamed rice, tortilla chips, or crusty bread to soak up the rich sauce.