Hearty Texas Beef Chili with Kidney Beans and Tomatoes
This robust, slow-simmered chili features tender chunks of ground beef, rich aromatic spices, and a thick tomato base for the ultimate comfort meal. Perfect for game days or chilly evenings, it balances a smoky heat with the earthy texture of kidney beans.
Ingredients
Ingredients
- 2 lb Ground Beef 85% lean recommended
- 1 large Yellow Onion finely diced
- 3 cloves Garlic minced
- 2 tbsp Chili Powder mild or medium
- 1 tbsp Ground Cumin toasted for extra flavor
- 1 tsp Smoked Paprika adds a deep smoky notes
- 28 oz Crushed Tomatoes canned, high quality
- 15 oz Dark Red Kidney Beans rinsed and drained
- 1 cup Beef Broth low sodium
- 1 tbsp Tomato Paste for richness
- 1 tsp Dried Oregano crushed between palms
- 2 tbsp Olive Oil for sautéing
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. This chili tastes even better the next day as the spices meld. Make-Ahead: This recipe is freezer-friendly for up to 3 months. Variations: For extra heat, add a diced chipotle pepper in adobo sauce during the spice-blooming step.