Slow-Simmered Beef Chili with Cumin and Smoked Paprika
Hearty beef chili slow-cooked with smoky spices and tender beans for deep, authentic flavor. This latin american-inspired beef ready in about 65 minutes pairs ground beef, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
- Step 2: Add 1 lb ground beef, breaking it apart with a spoon, and cook for 6-7 minutes until browned and no longer pink.
- Step 3: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until spices release their aroma.
- Step 4: Add 14 oz canned diced tomatoes, 1 can (15 oz) kidney beans drained and rinsed, and 1 cup beef broth. Bring to a simmer, then reduce heat to low and cover. Let simmer for 45 minutes, stirring occasionally, until flavors meld and chili thickens.
Frequently asked questions
How long does Slow-Simmered Beef Chili with Cumin and Smoked Paprika take to make?
Total time is about 65 minutes (15 min prep + 50 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-Simmered Beef Chili with Cumin and 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-Simmered Beef Chili with Cumin and 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-Simmered Beef Chili with Cumin and Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Beef Chili with Cumin and Smoked Paprika?
Latin 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.
