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Classic Ground Beef Chili
A 63-minute American dinner for 4 — 540 calories per serving.
per serving, estimated
A hearty, deeply spiced chili with ground beef, kidney beans, and tomatoes — simmered low and slow until rich and thick. A complete one-pot dinner.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds ground beef (80/20)
- 1 yellow onion (medium dice)
- 1 green bell pepper (medium dice)
- 1 jalapeño (seeded and minced)
- 4 cloves garlic (minced)
- 28 ounces canned crushed tomatoes
- 14½ ounces canned diced tomatoes
- 15 ounces canned dark red kidney beans (drained and rinsed)
- 2 tablespoons tomato paste
- ½ cup beef broth
- 2½ tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 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 into a medium dice, seed and mince the jalapeño, and mince the 4 garlic cloves. 8 min
- Drain and rinse the 15 oz can of kidney beans and set aside; measure out 2½ tablespoons chili powder, 1½ teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and ¼ teaspoon cayenne into a small bowl. 4 min
- Heat 1 tablespoon neutral oil in a large Dutch oven or heavy pot over medium-high until shimmering. 2 min
- Timing-sensitive step. Add the diced onion and green bell pepper and cook, stirring occasionally, for 5 minutes until softened and lightly golden at the edges. 5 min
- Timing-sensitive step. Add the minced jalapeño and 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; tilt the pot and spoon off any excess fat. 7 min
- Timing-sensitive step. Stir in the spice blend (chili powder, cumin, smoked paprika, oregano, and cayenne) along with 2 tablespoons tomato paste and 1½ teaspoons kosher salt and ½ teaspoon black pepper; cook, stirring, for 1 minute to toast the spices into the beef.
- Pour in the 28 oz crushed tomatoes, 14.5 oz diced tomatoes, ½ cup beef broth, and the drained kidney beans; stir well to combine. 2 min
- Bring the chili to a boil, then reduce heat to low, partially cover, and simmer for 30 minutes, stirring every 10 minutes, until thick and deeply flavored. 30 min
- Taste and adjust salt if needed, then ladle into bowls and top with shredded cheddar, a dollop of sour cream, roughly chopped cilantro, and sliced scallions as desired (all optional). 3 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.