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 one-pot recipe, ready in about 45 minutes, pairs ground beef, olive oil, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 garlic, minced
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 cup beef broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.