Slow-Cooked Beef Chili with Smoked Paprika
A hearty, aromatic chili simmered with ground beef, kidney beans, and a deep smoky paprika kick for a comforting meal. This american-inspired beef ready in about 75 minutes pairs ground beef, onion, garlic 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.
Ingredients
- 1 lb ground beef
- 1 onion
- 2 cloves garlic
- 1 green bell pepper
- 1 can (15 oz) kidney beans
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, cook 1 lb ground beef, 1 diced onion, and 2 minced garlic cloves until beef is browned and onion is translucent, about 8 minutes.
- Step 2: Add 1 diced green bell pepper and cook for 3 more minutes until softened.
- Step 3: Stir in 1 can (15 oz) kidney beans, 1 can (15 oz) diced tomatoes, 1 cup beef broth, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally until flavors meld.
Frequently asked questions
How long does Slow-Cooked Beef Chili with Smoked Paprika take to make?
Total time is about 75 minutes (15 min prep + 60 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 Slow-Cooked Beef 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 ground beef from drying out.
Can I substitute ingredients in Slow-Cooked Beef 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 Slow-Cooked Beef 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 Slow-Cooked Beef 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
- ★★★★★
This is the best chili I've ever made! The smoked paprika gave it such depth.
- ★★★★★
My family devoured it. The slow cooking made the beef so tender.
- ★★★★☆
Loved the smoky flavor, but it took a bit longer than the recipe said to get the beef tender.
