Slow-Simmered Beef Chili with Smoked Paprika

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

A hearty, slow-simmered chili featuring tender beef and smoky paprika for a rich, deep flavor that warms the soul. This american-inspired beef ready in about 85 minutes pairs ground beef, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 4 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 lb ground beef, breaking it up with a spoon. Cook for 7 minutes until beef is browned and no pink remains.
  3. Step 3: Stir in 2 tsp smoked paprika, 1 tbsp chili powder, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
  4. Step 4: Add 14 oz diced tomatoes, 15 oz drained kidney beans, and 1 cup beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring to a boil, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally until chili thickens and flavors meld.

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Frequently asked questions

How long does Slow-Simmered Beef Chili with Smoked Paprika take to make?

Total time is about 85 minutes (15 min prep + 70 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 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 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 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 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.

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