Denver-Style Chili with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful chili featuring ground beef, kidney beans, and a hint of smoked paprika, perfect for Colorado's cool evenings. This american-inspired mexican ready in about 80 minutes pairs pound ground beef, (15 oz each), drained kidney beans, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 25 min Cook: 55 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and 3 cloves garlic, minced, and cook for 3 minutes until softened.
  2. Step 2: Add 1 pound ground beef to the pot, breaking it apart with a spoon, and cook for 5 minutes until no longer pink.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 1.5 tsp smoked paprika, 1 tsp cumin, and 1 tbsp chili powder. Cook for 1 minute to toast the spices.
  4. Step 4: Pour in 1 can (14 oz) diced tomatoes, 1 cup beef broth, 1 tbsp brown sugar, and 1/2 tsp salt. Stir well to combine.
  5. Step 5: Add 2 cans (15 oz each) drained kidney beans, then bring to a gentle simmer.
  6. Step 6: Cover and simmer on low heat for 30 minutes, stirring occasionally, until flavors meld and chili thickens to desired consistency.

Frequently asked questions

How long does Denver-Style Chili with Smoked Paprika take to make?

Total time is about 80 minutes (25 min prep + 55 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 Denver-Style 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 pound ground beef from drying out.

Can I substitute ingredients in Denver-Style 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 Denver-Style 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 Denver-Style Chili with Smoked Paprika?

American mexican 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.

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