Homemade Chili with Smoky Spices and Tender Kidney Beans
By Isabella Quinn
Prep
15 min
Cook
20 min
Total
35 min
Servings
8
Level
Easy
Serve this homemade chili when a warm, filling dinner is needed for the table. Ground beef, kidney beans, peppers, and smoky spices simmer into a thick, saucy bowl, while a small amount of baking soda mellows the tomatoes and gives the finished chili a smoother, more balanced flavor.
Two small green peppers and a yellow onion form the base before chili powder, garlic powder, onion powder, cumin, paprika, chipotle powder, cayenne, salt, and white pepper bloom in the pot. Ground beef or turkey follows, then diced tomatoes, tomato sauce, water, and paste create the red sauce. Drained kidney beans go in after the initial simmer, so they keep their shape well.
Watch for softened, translucent vegetables with edges just beginning to caramelize, and keep the spices moving for their brief cook so they do not burn. The meat needs only to be mostly browned before the sauce takes over. After baking soda is stirred in, bubbling is expected; continue stirring until it settles. Rushing the vegetables or scorching spices is the clearest route to a flatter-tasting pot.
Ladle it hot into bowls with crusty bread, cornbread, cheese biscuits, or tortilla chips. Shredded cheese, diced onions, and sour cream offer familiar finishing touches, while chili also works over baked potatoes, hot dogs, fries, or elbow macaroni. Leftovers thicken as they sit; stir in a splash of broth when reheating if needed.
Why you'll love this recipe
- Feeds a family of eight with ground meat, beans, and tomato sauce, making it practical for a warm dinner with plenty to share.
- One Dutch oven handles the vegetables, spices, meat, and sauce, so the cooking stays contained and the cleanup remains straightforward after dinner.
- Smoky chipotle, cumin, paprika, and chili powder give diners who like bold seasoning a substantial flavor base without extra components.
- Kidney beans are added after the first simmer, which helps them hold their shape for spoonable bowls and sturdy leftover portions.
- Flexible serving options let each person choose bread, chips, cheese, onions, or sour cream, useful when a table has different preferences.
- Leftover chili can be served over potatoes, hot dogs, fries, or macaroni, giving the same pot a second dinner without another recipe.
Ingredients
- •2 lb ground beef or turkey
- •2 green peppers (small, about 2 cups diced)
- •1 yellow onion (small, about 1 1/2 cups diced)
- •2 15-oz cans diced tomatoes
- •1 15-oz can tomato sauce
- •1 6-oz can tomato paste
- •15 oz water
- •2 15-oz cans kidney beans (drained and rinsed)
- •3 tbsp chili powder
- •2 tbsp garlic powder
- •2 tbsp onion powder
- •3 tbsp cumin
- •1 tbsp paprika
- •1 tsp chipotle powder
- •0.5 tsp cayenne pepper
- •0.5 tbsp salt
- •1 tsp white pepper
- •0.5 tsp baking soda (start with 1/4 teaspoon and add to taste)
Instructions
- 1
In a large Dutch oven, sauté the diced peppers and onions until softened, translucent, and just starting to caramelize.
- 2
Whisk together all of the seasonings, excluding the baking soda, then add them to the Dutch oven. Cook for 1 to 2 minutes, stirring constantly so the spices bloom without burning.
- 3
Add the ground meat and cook, breaking it up, until mostly browned. It is fine if there is still a little pink at this stage.
- 4
In a separate bowl, stir together the tomato sauce, diced tomatoes, water, and tomato paste. Pour the mixture into the Dutch oven.
- 5
Bring the mixture to a gentle simmer over medium-low heat and cook for about 15 minutes. Add the drained beans and stir to combine.
- 6
Stir in the baking soda. The sauce will start to bubble up; stir over medium heat until the bubbles have gone away.
- 7
Remove from the heat and serve.
FAQ
Nutrition (per serving)
Calories
365
Protein
23g
Fat
24g
Carbs
16g
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