140 minutes
A robust and flavorful chili made with ground beef, kidney beans, and a blend of spices.
tablespoons
Medium Onions, chopped fine
cups
Bell Pepper, cut into 1/2-inch cubes
cups
Garlic Clove, minced or pressed
tablespoons
cups
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
Ground Beef, 85% Lean
0 lb
Red Kidney Beans, drained and rinsed
0 oz
Diced Tomatoes, with juice
0 oz
0 oz
teaspoons
Limes, cut into wedges
each
1. Heat Oil
Begin by heating the vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat. Allow the oil to shimmer but not smoke, which should take about 3-4 minutes.
2. Cook Vegetables
Add the chopped onions, red bell pepper, and minced garlic to the pot. Cook these vegetables for about 10 minutes until they soften and begin to brown.
3. Add Spices
Stir in the chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, and cayenne pepper. The spices will toast slightly, releasing their flavors and blending with the vegetables.
4. Brown Beef
Add half of the ground beef to the pot. Cook it for about 3-4 minutes, breaking it up with a spoon until it is no longer pink and just beginning to brown. Repeat this process with the remaining beef.
5. Add Beans and Tomatoes
Stir in the drained kidney beans, diced tomatoes with their juice, tomato puree, and salt. Bring the mixture to a boil, then reduce the heat to low.
6. Simmer Chili
Cover the pot and let it simmer for 1 hour, stirring occasionally.
7. Thicken Chili
After an hour, remove the lid and continue to simmer the chili for another hour, stirring occasionally. If you notice the chili sticking to the bottom of the pot, add a splash of water, about 1/2 cup, and stir well.
8. Adjust Seasoning
Before serving, taste the chili and adjust the seasoning with additional salt if needed.
9. Serve with Lime Wedges
Ladle the hearty beef and kidney bean chili into serving bowls and serve with lime wedges on the side to add a fresh, zesty finish.
Omit ground beef, add quinoa and extra beans like black beans or chickpeas, and use vegetable broth instead of beef broth, with increased vegetables like bell peppers, zucchini, and carrots.
Swap ground beef for ground turkey and kidney beans for white beans, and introduce corn and green chilies for a lighter version.
Use diced chicken or pork, use tomatillos or green salsa instead of red tomatoes, and focus on cumin and fresh cilantro, adding diced jalapeños for heat.
Use ground chicken or turkey, kidney beans or black-eyed peas, add allspice, cloves, and maybe a hint of cinnamon, and stir in diced mango or pineapple for a sweet contrast.
Use ground pork or diced pork shoulder, swap kidney beans for black beans, and add smoked paprika and a bit of Mexican oregano for a different flavor profile.
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