Texas-Style Beef Chili with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A robust, slow-simmered chili featuring ground beef and smoked paprika, balanced with kidney beans and corn for a hearty meal. This american-inspired soups ready in about 50 minutes pairs ground beef, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 35 min Serves 6 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot over medium-high heat, cook the 1 lb ground beef until browned, breaking it into small pieces with a spoon. Add 1 cup finely chopped onion and 2 minced garlic cloves, and cook for 3 minutes until softened and fragrant.
  2. Step 2: Stir in 1 can diced tomatoes (15 oz), 1 can kidney beans (15 oz, drained and rinsed), 1 cup beef broth, 1 tbsp smoked paprika, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
  3. Step 3: Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally. Stir in 1/2 cup corn and cook for an additional 5 minutes until the corn is heated through and flavors are blended.
  4. Step 4: Taste and adjust seasoning if needed. Serve hot with sour cream and chopped cilantro.

Frequently asked questions

How long does Texas-Style Beef Chili with Smoked Paprika take to make?

Total time is about 50 minutes (15 min prep + 35 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 Texas-Style 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 Texas-Style 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 Texas-Style Beef Chili with Smoked Paprika 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 Texas-Style Beef Chili with Smoked Paprika?

American soups 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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