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Classic Beef Chili with Kidney Beans

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A hearty, nostalgic beef chili with kidney beans that simmers in under an hour. This recipe features a rich spice blend, dark cocoa for depth, and a touch of beer for complexity, resulting in a thick, flavorful comfort food.

Ingredients

Scale
  • 2 pounds ground beef (80/20 lean-to-fat ratio)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 1 tablespoon dark cocoa powder
  • 1 tablespoon oil (for sautéing)
  • 1 teaspoon salt (plus more to taste)
  • 0.5 teaspoon black pepper
  • 1 32-ounce carton beef broth (low sodium)
  • 1 15-ounce can tomato sauce
  • 2 15-ounce cans red kidney beans, drained and rinsed
  • 1 12-ounce bottle dark lager or stout
  • 1 teaspoon apple cider vinegar

Instructions

  1. Heat oil in a large Dutch oven over medium heat. Add diced onions and a pinch of salt; cook until translucent and soft, about 5 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
  3. Add ground beef to the pot, breaking it up with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain excess fat if necessary, leaving some for flavor.
  4. Sprinkle chili powder, cumin, smoked paprika, and cocoa powder over the meat. Stir constantly for 2 minutes to toast the spices.
  5. Pour in beef broth, tomato sauce, and beer. Stir well to scrape up any browned bits from the bottom of the pot.
  6. Stir in the drained kidney beans. Bring the mixture to a boil, then reduce heat to low.
  7. Cover partially and simmer gently for 45 minutes, stirring occasionally to prevent sticking.
  8. Taste and adjust seasoning with salt and pepper. If too thin, simmer uncovered for 10-15 minutes. If too thick, add a splash of water or broth.
  9. Stir in apple cider vinegar at the very end. Let rest for 10-15 minutes before serving.

Notes

Toast the spices to release essential oils for deeper flavor. Control heat to prevent burning. Let the chili rest before serving to allow flavors to meld. Can be made ahead and improves overnight. Freeze for up to 3 months.

Nutrition

Keywords: beef chili, kidney beans, comfort food, quick dinner, one pot meal, spicy chili, slow cooker alternative

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