Spicy Texan Chili with Ground Beef and Kidney Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty and spicy chili packed with ground beef, kidney beans, and bold Texan flavors simmered to perfection. This american-inspired beef ready in about 70 minutes pairs ground beef, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.0 (14 ratings) Prep: 10 min Cook: 60 min Serves 6 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
  2. Step 2: Add 1 lb ground beef to the pot, breaking it apart with a spatula. Cook for 6-8 minutes until browned and no pink remains.
  3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
  4. Step 4: Add 15 oz drained kidney beans, 14.5 oz canned diced tomatoes with their juices, 2 tbsp tomato paste, and 1 cup beef broth. Stir well to combine.
  5. Step 5: Bring the chili to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally until the sauce thickens and flavors meld.
  6. Step 6: Taste and adjust seasoning if needed before serving hot with your favorite chili toppings.

Frequently asked questions

How long does Spicy Texan Chili with Ground Beef and Kidney Beans take to make?

Total time is about 70 minutes (10 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 Spicy Texan Chili with Ground Beef and Kidney Beans?

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 Spicy Texan Chili with Ground Beef and Kidney Beans?

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 Spicy Texan Chili with Ground Beef and Kidney Beans 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 Spicy Texan Chili with Ground Beef and Kidney Beans?

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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