Smoked Paprika Beef Chili
A thick one pot chili with ground beef, kidney beans, black beans, and a generous dose of smoked paprika.
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 1 medium onion diced
- 3 cloves garlic minced
- 28 oz crushed tomatoes
- 15 oz kidney beans drained and rinsed
- 15 oz black beans drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp kosher salt
- ½ cup water plus more to thin
- 1 tsp hot sauce optional
Instructions
Cooking
- Brown the beef. Cook the ground beef in a large Dutch oven over medium heat for 7 to 8 minutes, until browned and crumbly with no pink left.
- Soften the aromatics. Add the diced onion and cook for 4 minutes, until translucent, then stir in the garlic for 1 minute until fragrant.
- Toast the spices. Stir in the chili powder, cumin, smoked paprika, and salt for 1 minute, until the pot smells smoky.
- Simmer. Add the tomatoes, both beans, and the water, then simmer over low heat for 25 to 30 minutes, until thick and the beans are tender.
- Finish. Taste for salt, add hot sauce if desired, and rest for 5 minutes before serving hot in bowls.
Notes
Substitutions: Use pinto or cannellini beans in place of either can, and ground turkey in place of beef.
Tips: Spoon off extra fat after browning if the pot looks greasy. Add water a splash at a time to adjust the thickness. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.