Customer Service Chili with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A rich, slow-simmered chili featuring ground beef, kidney beans, and a hint of smoked paprika for depth. This American-inspired one-pot recipe, ready in about 45 minutes, pairs ground beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 lb ground beef
• 1 tbsp olive oil
• 1 cup finely diced onion
• 3 cloves, minced garlic
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz), drained kidney beans
• 1 cup beef broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Brown ground beef, breaking into small pieces, for 6-7 minutes until no longer pink. Drain excess fat.
2. Step 2: Add onion and garlic to the pot, sautéing for 3 minutes until softened. Stir in diced tomatoes, kidney beans, beef broth, smoked paprika, and cumin.
3. Step 3: Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
4. Step 4: Season with salt and black pepper, then simmer uncovered for 5 more minutes to deepen flavors.