Go Back

Smoky Spicy Chili

This chili combines ground meat, beans, and vegetables simmered with smoky paprika, chili spices, and aromatics to create a hearty, thick stew. The dish develops layers of flavor through slow cooking, resulting in a rich and slightly chunky final texture with a glossy, inviting appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground beef or turkey or vegetarian protein
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper bell pepper chopped
  • 1 can diced tomatoes 14 oz, with juices
  • 1 can kidney beans 15 oz, drained and rinsed
  • 2 tablespoons vegetable oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • to taste salt and pepper

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the heavy-bottomed pot over medium heat, then add vegetable oil, and let it warm until shimmering.
  2. Add diced onion to the pot and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
  3. Stir in the minced garlic and cook for another 30 seconds, until fragrant and slightly golden.
  4. Add ground beef to the pot, breaking it apart with the spoon, and cook until browned and no longer pink, about 8 minutes. Drain excess fat if needed.
  5. Mix in chopped bell pepper and cook for 3-4 minutes, until slightly softened and vibrant in color.
  6. Sprinkle in smoked paprika, chili powder, and cumin, stirring well to coat the meat and vegetables with the spices, and cook for 1 minute to toast the spices and release their aroma.
  7. Pour in the diced tomatoes along with their juices, stirring to combine all ingredients and scraping up any flavorful browned bits from the bottom of the pot.
  8. Bring the mixture to a gentle simmer, reduce heat to low, cover partially, and cook for about 40 minutes, stirring occasionally, until the chili thickens slightly and flavors meld.
  9. Stir in drained kidney beans, season with salt and pepper to taste, and cook uncovered for another 10 minutes to allow flavors to deepen.
  10. Taste and adjust seasoning—add more salt, pepper, or spices if needed, and simmer a few more minutes for optimal flavor.
  11. Serve the chili hot, garnished with your favorite toppings like chopped cilantro, sour cream, or shredded cheese, and enjoy the bold, smoky flavors.