Smoky Beef and Kidney Bean Chili

Smoked paprika gives this beef-and-bean chili a gentle smoky flavor. Diced pepper and tomatoes simmer into a thick sauce, while canned kidney beans make it practical for an everyday supper.

Ingredients

• 500 g minced beef
• 1 can kidney beans, 400 g, drained
• 1 can chopped tomatoes, 400 g
• 1 onion, diced
• 1 red pepper, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ¼ tsp chili flakes
• 200 ml beef broth
• ¼ tsp black pepper

Method

1. Heat oil in a wide deep saucepan over medium heat. Cook onion and red pepper for 6–8 minutes until beginning to soften.
2. Add beef and break it into small pieces with a spoon. Cook for 6–8 minutes until browned and no pink meat remains, stirring regularly. Spoon off excessive rendered fat if necessary.
3. Stir in garlic, tomato paste, smoked paprika, cumin and chili flakes. Cook for one minute, stirring so the spices do not catch.
4. Add chopped tomatoes and broth, scraping the bottom of the pan. Bring to a gentle simmer, then cook partly covered for 15 minutes, stirring occasionally.
5. Rinse and drain kidney beans, stir them in and simmer uncovered for another 8–10 minutes until the sauce is thick but spoonable. Add a small splash of water if it becomes too dry. The beef must reach 71°C / 160°F.
6. Stir in black pepper and taste before adding optional salt, since broth may already be salted. Rest off the heat for five minutes, then divide among four bowls. Adjust chili flakes to taste in future batches.
7. Cool leftovers in shallow containers and refrigerate within two hours for up to three days. Reheat thoroughly to 74°C / 165°F, stirring to heat evenly.

Brown in a wide pan

A broad base helps moisture evaporate so the beef develops color. Break up large clumps as it cooks.

Keep a gentle simmer

Slow bubbles reduce the sauce without scorching its tomato base. Stir along the bottom occasionally.

Add beans later

Canned beans are already cooked. A short final simmer warms them and helps them keep their shape.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Stir in black pepper and taste before adding optional salt, since broth may already be salted. Rest off the heat for five minutes, then divide among four bowls. Adjust chili flakes to taste in future batches.

How should I store leftovers?

Cool leftovers in shallow containers and refrigerate within two hours for up to three days. Reheat thoroughly to 74°C / 165°F, stirring to heat evenly.