Slow-Simmered Kentucky Chili with Smoked Beef and Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Hearty chili featuring smoked beef cubes slowly simmered with kidney beans and a blend of smoky and spicy Kentucky-style seasonings. This American-inspired beef recipe, ready in about 140 minutes, pairs smoked beef chuck, cubed, yellow onion, diced, green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 lbs smoked beef chuck, cubed
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 28 oz canned diced tomatoes
• 15 oz kidney beans, drained and rinsed
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dark brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs smoked beef chuck cubes and brown on all sides for about 6-8 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 medium diced green bell pepper, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook spices with vegetables for 1 minute until aromatic.
4. Step 4: Return the beef to the pot, then add 28 oz canned diced tomatoes with juices, 15 oz drained kidney beans, and 2 cups beef broth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp dark brown sugar.
5. Step 5: Bring chili to a gentle boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until beef is tender and flavors meld.
6. Step 6: Stir in 1 tbsp apple cider vinegar at the end to brighten the chili. Serve hot with optional toppings like shredded cheese or chopped green onions.