North Dakota Pioneer Chili with Smoked Paprika
A robust, smoky chili packed with lean ground beef, kidney beans, and a hint of smoked paprika, perfect for chilly evenings. This american-inspired beef ready in about 60 minutes pairs lean ground beef, extra virgin olive oil, medium diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 lb lean ground beef
- 1 tbsp extra virgin olive oil
- 1 medium diced green bell pepper
- 1 medium diced red onion
- 2 cloves, minced garlic
- 14 oz diced canned tomatoes
- 1 can (15 oz), drained and rinsed kidney beans
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1 small diced jalapeño
Instructions
- Step 1: Heat 1 tbsp extra virgin olive oil in a large pot over medium-high heat, add 1 lb lean ground beef, and break it apart with a spoon, cooking for 5-6 minutes until browned and no longer pink, then drain excess fat.
- Step 2: Add 1 diced green bell pepper, 1 diced red onion, and 2 minced garlic cloves to the pot, sautéing for 4 minutes until vegetables are softened.
- Step 3: Stir in 14 oz diced canned tomatoes, 1 can (15 oz) drained kidney beans, 2 cups beef broth, 1 tsp ground cumin, 1 tbsp smoked paprika, 1/2 tsp dried oregano, 1 tsp sea salt, and 1 diced jalapeño, bringing to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer uncovered for 30 minutes, stirring occasionally, until flavors are well combined and chili has thickened slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does North Dakota Pioneer Chili with Smoked Paprika take to make?
Total time is about 60 minutes (15 min prep + 45 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 North Dakota Pioneer 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 lean ground beef from drying out.
Can I substitute ingredients in North Dakota Pioneer 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 North Dakota Pioneer 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 North Dakota Pioneer 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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Made with what I had on hand and it still came out great.
