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Best Classic Chili con Carne with Kidney Beans

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This one-pot chili is the ultimate comfort food—tender ground beef, kidney beans, and a rich, smoky tomato broth come together with minimal effort and maximum flavor. It’s the recipe that proves simple is often best.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 pounds ground beef (80/20)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 cup beef broth (low-sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf

Instructions

  1. Heat the olive oil in a large pot over medium heat. Once it shimmers (about 1 minute), add the diced onion and bell pepper. Cook, stirring occasionally, until the onion is translucent and the pepper softens—about 5 to 7 minutes.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant. Do not let it brown or burn.
  3. Add the ground beef to the pot. Break it up with a wooden spoon into crumbles. Cook until no longer pink, about 6 to 8 minutes. Do not drain the fat.
  4. Sprinkle the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper over the meat. Stir well to coat everything evenly. Cook for 1 minute, stirring constantly.
  5. Pour in the fire-roasted diced tomatoes (with their juices) and the tomato sauce. Stir to combine, scraping the bottom of the pot to release any browned bits.
  6. Add the drained and rinsed kidney beans, beef broth, Worcestershire sauce, and the bay leaf. Stir everything together until well combined.
  7. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for at least 45 minutes, stirring occasionally. For best results, simmer for 1 hour.
  8. Taste and adjust seasoning after 45 minutes. Add more salt, chili powder, or cayenne if desired. Remove the bay leaf and discard it. If the chili is too thick, stir in a little more broth or water. If too thin, let it simmer uncovered for another 10 to 15 minutes.
  9. Let the chili rest off the heat for 5 to 10 minutes before serving. Serve hot with your favorite toppings.

Notes

For a milder chili, reduce or omit the cayenne and use a mild chili powder blend. For more heat, add a diced jalapeño with the onions or stir in some chipotle powder at the end. Ground turkey or chicken works as a leaner substitute for beef, but add an extra tablespoon of oil. If you’re watching your sodium, use no-salt-added tomatoes and broth. This chili tastes even better the next day—make it a day ahead if possible.

Nutrition

Keywords: chili con carne, classic chili, kidney beans, ground beef, one-pot chili, comfort food, easy chili recipe

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