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Classic Beef and Bean Chili
A 55-minute American dinner for 4 — 570 calories per serving.
per serving, estimated
A hearty, deeply spiced one-pot chili loaded with ground beef, kidney beans, and tomatoes — bold, warming, and satisfying straight from the pot.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds ground beef (80/20)
- 1 yellow onion (medium, diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 30 ounces dark red kidney beans (two 15-oz cans, drained and rinsed)
- 28 ounces crushed tomatoes (one 28-oz can)
- 2 tablespoons tomato paste
- ½ cup beef broth
- 2½ tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon vegetable oil
- ½ cup shredded cheddar cheese (for serving) — optional
- ¼ cup Sour cream (for serving) — optional
- ¼ cup fresh cilantro (roughly chopped, for serving) — optional
- 2 scallions (thinly sliced, for serving) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the yellow onion and green bell pepper, and mince the 4 garlic cloves. 6 min
- Measure out 2½ tablespoons chili powder, 1½ teaspoons cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, and ¼ teaspoon cayenne into a small bowl and set aside. 2 min
- Drain and rinse the two 15-oz cans of dark red kidney beans and set aside. 2 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large Dutch oven or heavy pot over medium-high until shimmering, then add the diced onion and bell pepper and cook, stirring frequently, for 5 minutes until softened. 5 min
- Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
- Timing-sensitive step. Add the 1½ pounds ground beef and cook, breaking it up with a spoon, for 6–7 minutes until no pink remains; drain excess fat if needed. 7 min
- Timing-sensitive step. Stir in the spice blend (or the seasoning packet), 2 tablespoons tomato paste, 1½ teaspoons kosher salt, and ½ teaspoon black pepper and cook for 1 minute to bloom the spices.
- Pour in the 28-oz can of crushed tomatoes and ½ cup beef broth, then add the drained kidney beans; stir well to combine and bring to a boil. 4 min
- Reduce heat to low, partially cover, and simmer for 25 minutes, stirring occasionally, until the chili thickens and the flavors meld. 25 min
- Ladle the chili into bowls and top with shredded cheddar, a dollop of sour cream, chopped cilantro, and sliced scallions as desired (all optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.