Basic Beef Chili with Kidney Beans

Name: Basic Beef Chili with Kidney Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) ground beef (80/20); 1½ lb (680 g) yellow onions, finely diced; 4 cloves (20 g) garlic cloves, minced; 3 tbsp (27 g) chili powder; 1½ tsp (3 g) ground cumin; 28 oz (800 g) tomato sauce (canned); 3 tbsp (55 g) tomato paste (canned); 2 cans (15 oz each) (850 g) kidney beans (canned), drained and rinsed; 1 cup (240 ml) beef broth; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A hearty, warming chili built on browned ground beef, aromatic onions, and kidney beans simmered in a rich tomato sauce with warm spices. Ready in under an hour, this unfussy version is the backbone for countless variations—serve it plain, over rice, or topped with cheese and sour cream.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: About 7 cups (1.7 liters)

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Steps

Before you start

Drain and rinse the canned kidney beans
Measure out all spices before you start cooking
Have a large pot or Dutch oven ready

1
Brown the beef
- Heat a large pot or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains and the meat reaches an internal temperature of 160°F (71°C), about 8–10 minutes.
- Drain off excess fat if there's more than about 2 tablespoons pooling in the pot.
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Ready when: No pink remains in the beef; meat is broken into small pieces, lightly browned, and reaches 160°F (71°C) internally
Tip: Don't crowd the pot or stir constantly; let the beef sit for 1–2 minutes between stirs to brown properly.
2
Cook aromatics and spices
- Reduce heat to medium.
- Add the diced onion and minced garlic to the pot with the beef.
- Stir and cook until the onion softens and becomes translucent, about 5 minutes.
- Sprinkle in the chili powder and cumin, stir to coat everything evenly, and cook for 1 minute until fragrant.
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Ready when: Onion is soft and translucent; spices are fragrant and well-distributed
Tip: Toast the spices for just 1 minute so they release their flavor without burning.
3
Add tomato products
- Stir in the tomato paste and cook for 1 minute, stirring constantly, so it darkens slightly and caramelizes a bit.
- Then pour in the tomato sauce, beef broth, and the drained kidney beans.
- Stir well to combine.
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Ready when: All ingredients are evenly combined with no dry tomato paste visible
Tip: Let the tomato paste caramelize slightly for deeper flavor—don't skip this step.
4
Season and simmer
- Add the kosher salt and black pepper.
- Bring the chili to a gentle boil, then reduce heat to medium-low.
- Simmer uncovered for 20–25 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
- The beans should be very tender and the beef fully softened.
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Ready when: Chili has thickened slightly; no watery pooling at the bottom; tastes well-seasoned
Tip: Stir every 5 minutes to prevent sticking and ensure even cooking. If it dries out too much, add more broth, ¼ cup at a time.
5
Taste and serve
- Remove from heat.
- Taste the chili and adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and serve hot, with desired toppings such as shredded cheese, sour cream, diced onion, or cornbread.
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Tip: The chili will continue to thicken as it cools, so don't over-reduce it on the stove.

Good to know

Tips

For a spicier chili, add ¼–½ tsp cayenne pepper when you add the chili powder and cumin, or stir in a pinch after tasting.
Letting the tomato paste caramelize for a minute before adding liquids deepens the overall flavor significantly.
This chili is a great base for variations—add diced bell peppers, jalapeños, corn, or chocolate for your own signature version.
Chili tastes even better the next day as flavors continue to marry, so making it ahead is highly recommended.

Make ahead

You can prepare the chili up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently on the stovetop over medium heat, stirring occasionally and adding broth if needed to reach your preferred consistency.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months. To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop, stirring often and adding broth if too thick.

Substitutions

kidney beans (canned) → Black beans or pinto beans. Any canned bean works here. Use the same amount (about 850 g drained), and the flavor will be equally delicious.
beef broth → Chicken broth or vegetable broth. Beef broth gives the deepest flavor, but the others work well if that's what you have. The chili will be slightly lighter in flavor.
chili powder → Ancho chili powder or a mix of chili powder and smoked paprika. Ancho powder is slightly earthier and milder; a mix adds smokiness. Use the same amount.
ground beef (80/20) → Ground turkey or lean ground beef (90/10). Turkey will make a lighter chili. Lean beef will require cooking off less fat. Both work well; adjust browning time slightly if using turkey.