Beef Chilli Kidney Beans (Print)
Spicy beef and kidney bean stew with tomatoes and aromatic spices for a comforting main dish.
# What You Need:
→ Meats
01 - 1.1 lbs lean ground beef
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
→ Beans
06 - 14 oz canned kidney beans, drained and rinsed
→ Tomatoes
07 - 14 oz canned chopped tomatoes
08 - 2 tbsp tomato paste
→ Spices
09 - 2 tsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - ½ tsp dried oregano
13 - ¼ tsp cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Liquids
15 - 1 cup beef stock
→ Oils
16 - 2 tbsp olive oil
→ Garnishes
17 - Fresh coriander, chopped (optional)
18 - Sour cream (optional)
19 - Grated cheddar cheese (optional)
# How to Make:
01 - Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, diced red and green bell peppers to the pot. Cook for an additional 3 minutes while stirring.
03 - Add ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat if necessary.
04 - Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir continuously for 1 minute until fragrant.
05 - Stir in tomato paste, then add canned chopped tomatoes and beef stock. Mix thoroughly to combine all ingredients evenly.
06 - Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
07 - Remove the lid and add the drained kidney beans. Simmer uncovered for 10 to 15 minutes until the chili reaches desired thickness.
08 - Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle chili into bowls and garnish with fresh coriander, sour cream, or grated cheddar cheese as preferred.
# Expert Advice:
01 -
- It tastes even better the next day, which means leftovers you'll actually look forward to.
- Everything happens in one pot, so cleanup is over before the dishes cool.
- The spice level bends to your mood without any fuss or extra shopping.
02 -
- Don't add the beans too early or they'll turn to mush and cloud the sauce.
- Letting the spices cook for a full minute before adding liquid makes them taste deeper and less dusty.
- If it seems too thick, add a splash of stock or water, if it's too thin, just let it simmer uncovered a bit longer.
03 -
- A small pinch of dark cocoa powder or a square of dark chocolate stirred in at the end adds a subtle richness without tasting sweet.
- If you have time, let the chili sit covered off the heat for 10 minutes before serving, the flavors settle and deepen.
- Taste the chili cold from the fridge before reheating, you'll notice flavors that got buried when it was hot and can adjust before serving.