Auction House Chili with Smoked Paprika
A rich, complex chili with ground beef, beans, and a smoky paprika kick, celebrating the diversity of a vintage auction lot. This american-inspired beef ready in about 55 minutes pairs tablespoon vegetable oil, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion
- 2 cloves garlic
- 1 medium green bell pepper
- 1 medium carrot
- 1 pound ground beef
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans
- 1 (15 oz) can black beans
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large pot over medium-high heat; add 1 finely chopped large onion, 2 minced garlic cloves, 1 finely chopped green bell pepper, and 1 diced medium carrot, cooking for 5-7 minutes until vegetables are softened and onions are translucent.
- Step 2: Add 1 pound ground beef to the pot, breaking it up with a spoon, and cook until browned and no longer pink, about 5 minutes; drain excess fat.
- Step 3: Stir in 1 (14.5 oz) can diced tomatoes, 1 (15 oz) can kidney beans (drained and rinsed), 1 (15 oz) can black beans (drained and rinsed), 2 cups beef broth, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper; season with salt and black pepper to taste.
- Step 4: Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally; remove from heat, stir in 2 tablespoons chopped fresh cilantro, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Auction House Chili with Smoked Paprika take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Auction House Chili with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoon vegetable oil from drying out.
Can I substitute ingredients in Auction House Chili with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Auction House Chili with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Auction House Chili with Smoked Paprika?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the American come through in every bite.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
