Beef Chilli Kidney Beans (Printable)
Spicy stew combining beef, kidney beans, tomatoes, and bold seasonings for a satisfying dish.
# What You'll 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
18 - Sour cream
19 - Grated cheddar cheese
# How-to Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes.
02 - Add minced garlic and diced red and green bell peppers. Sauté for 3 more minutes until tender.
03 - Incorporate ground beef and cook until browned and no longer pink, breaking it apart with a spoon. Drain excess fat if necessary.
04 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the meat. Stir and cook for 1 minute until aromatic.
05 - Stir in tomato paste, then add canned tomatoes and beef stock. Mix thoroughly to combine.
06 - Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
07 - Stir in drained kidney beans and simmer uncovered for 10 to 15 minutes until the stew thickens to desired consistency.
08 - Taste and adjust seasoning as needed. Serve hot, optionally garnished with fresh coriander, sour cream, or grated cheddar cheese.
# Expert Pointers:
01 -
- It tastes even better the next day, which means leftovers are a gift, not a chore.
- You can throw it together without much fuss and still feel like you really cooked something substantial.
- It warms you from the inside out and fills the kitchen with a smell that makes everyone suddenly very hungry.
02 -
- Don't skip draining the kidney beans, that canning liquid can make the whole pot taste tinny and overly salty.
- Let the spices toast for a full minute before adding the liquids, it makes a huge difference in how deep and layered the flavor gets.
- If the chili looks too thick, add a splash of stock or water, if it's too thin, just let it simmer uncovered a bit longer.
03 -
- Brown the beef in batches if your pot is small, overcrowding steams the meat instead of browning it and you lose that deep, caramelized flavor.
- A splash of red wine or a square of dark chocolate stirred in at the end adds a secret richness that no one can quite put their finger on.
- Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, that's where all the flavor hides.