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Classic Beef Chili with Kidney Beans and Fire Roasted Tomatoes

Classic beef chili simmers ground beef, kidney beans, and fire-roasted tomatoes into a thick, hearty bowl. Browning the beef and simmering the chili uncovered builds rich flavor and a satisfying texture.
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Prep Time 10 minutes
Cook Time 1 hour
resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 2 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 1 cup low-sodium beef broth
  • 2 can (15 oz) kidney beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until browned and it reaches 160°F. Drain excess fat, leaving about 1 tablespoon in the pot.
  3. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  4. Stir in the garlic, chili powder, cumin, paprika, oregano, salt, black pepper, and tomato paste; cook for 1 minute, stirring constantly.
  5. Stir in the tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to maintain a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.
  6. Stir in the kidney beans and simmer uncovered for 15–20 minutes, stirring occasionally, until the chili is thick and the beans are heated through.
  7. Remove the pot from the heat and let the chili rest for 5 minutes before serving.

Notes

For deeper flavor, let the beef brown well before draining and scrape up all the browned bits when adding the broth. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a gluten-free version, use certified gluten-free beef broth.