Texan Spiced Beef Chili with Smoked Paprika
Hearty beef chili seasoned with smoky paprika and bold Texan spices, slow-cooked to tender perfection. This american-inspired beef ready in about 70 minutes pairs ground beef, medium, diced 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.
Ingredients
- 1 lb ground beef
- 1 medium, diced onion
- 4 cloves, minced garlic cloves
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- 14 oz can crushed tomatoes
- 15 oz can, drained and rinsed kidney beans
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small, seeded and diced jalapeño
- 1/4 cup, chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 medium diced onion and 4 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Add 1 lb ground beef and cook for 6-7 minutes, breaking up the meat with a spoon, until browned and no longer pink.
- Step 3: Stir in 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until spices are fragrant.
- Step 4: Add 14 oz crushed tomatoes, 15 oz drained kidney beans, 1 cup beef broth, and 1 small diced jalapeño. Bring to a simmer.
- Step 5: Reduce heat to low, cover, and cook for 40 minutes, stirring occasionally, until chili thickens and flavors meld.
- Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texan Spiced Beef Chili with Smoked Paprika take to make?
Total time is about 70 minutes (15 min prep + 55 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 Texan Spiced 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 Texan Spiced 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 Texan Spiced 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 Texan Spiced 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.
