Beef and Kidney Bean Chilli
Why this recipe works
- Built-in depth: Browning the beef, toasting the spices and cooking out the tomato purée create a fuller base before the long simmer begins.
- Thick and hearty: Minced beef, beans and a reduced tomato sauce give the chilli a substantial, spoonable texture.
- Excellent for leftovers: The sauce holds well in the fridge or freezer and reheats easily with a small splash of water if it thickens too much.
Get the most out of this recipe
Adjust the heat
- For a gentler chilli: Use mild chilli powder instead of hot chilli powder, then adjust at the end if you want a little more warmth.
- For extra heat: Increase the chilli powder gradually or finish with sliced fresh chilli or hot sauce at the table.
- Keep the heat rounded: A spoonful of sour cream, grated cheddar or a starchy side such as rice helps soften the chilli’s warmth when serving.
Timing notes
- Mostly hands-off: The active work is mainly chopping, browning and stirring in the base ingredients; the longer simmer does most of the flavour-building.
- Serve once thickened: The chilli is ready when it looks cohesive and spoonable rather than soupy, with the beans fully heated through.
- Even better after resting: Like many tomato-based stews, chilli often tastes deeper the next day as the spices settle into the sauce.
Make-ahead tips
- Good for batch cooking: Cool the chilli quickly, portion it into sealed containers and refrigerate or freeze for easy future meals.
- Reheat gently: Warm in a saucepan over medium-low heat, stirring often, and add a splash of water if the sauce has become too thick.
- Freezes well: Freeze once fully cooked and cooled, then defrost overnight in the fridge before reheating until piping hot.
Common mistakes
- Letting the base catch: If the chilli starts sticking during the simmer, lower the heat and loosen it with a splash of water rather than increasing the stirring force.
- Stopping too soon: The sauce needs time to reduce; if it still looks watery, keep simmering gently until it thickens around the beef and beans.
- Breaking down the beans: Add the kidney beans near the end so they heat through without turning mushy.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion and cook for 8 to 10 minutes until softened and lightly golden. Crush the garlic and cook for 1 minute until fragrant.
- Add the minced beef and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining. Stir in the ground cumin and hot chili powder and cook for 30 seconds to toast the spices. Mix in the tomato purée and cook for 1 minute.
- Pour in the chopped tomatoes and beef stock, scraping the bottom of the pot to lift any browned bits. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 60 minutes, stirring occasionally, until thick and spoonable. If it starts to catch, lower the heat and add a splash of water from the kettle as needed.
- Drain and rinse the kidney beans, then stir them into the chilli. Simmer for 15 to 20 minutes until the beans are hot and the chilli has thickened again. Taste and adjust the seasoning with salt and black pepper if you like, then serve straight from the pot.
Recipe notes
Tips
- For a deeper flavour, let the chilli simmer very gently; a slow bubble helps it thicken without drying out.
- If you are serving vulnerable groups, make sure the chilli is piping hot all the way through before serving.
Substitutions
- Replace Beef stock with chicken stock for a lighter, slightly sweeter base.
- Replace Hot chili powder with mild chili powder for a gentler heat.
Storage
- Refrigerate up to 4 days
- Cool quickly, then refrigerate in a sealed container for up to 4 days. Reheat in a saucepan over medium-low heat, stirring often, until piping hot; add a splash of water if it has thickened too much. Freeze in portions for up to 3 months and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (25min active)
- Difficulty: Easy
- Cuisine: American
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Braciole al Sugo (Italian Beef Rolls in Tomato Sauce)
Beef rolls braised in tomato sauce with garlic and Parmesan
Agnello alla Romana con Carciofi (Roman Lamb Stew with Artichokes)
Roman lamb stew with artichokes, white wine and rosemary
Pisto Manchego con Huevos (La Mancha Vegetable Stew with Fried Eggs)
La Mancha vegetable stew topped with fried eggs
Steak au Poivre with Pommes Frites
Pepper-crusted steak with cognac cream sauce and pommes frites
Karelian Stew (Karjalanpaisti)
Slow-cooked beef and pork stew with allspice
Cocido Madrileño (Madrid Chickpea Stew with Beef, Pork and Chorizo)
Madrid chickpea stew with beef, pork belly and chorizo
Enchiladas Rojas con Pollo (Red Chilli Chicken Enchiladas)
Red chilli chicken enchiladas topped with crema and queso fresco
Spanish Chicken Traybake with Potatoes and Peppers
Chicken traybake with potatoes, peppers, smoked paprika and lemon
Air Fryer Beef Rice Bowl
Air-fried beef over rice with gochujang and vegetables.
Sauerbraten (German Pot Roast with Tangy Gravy)
German pot roast with tangy gravy thickened with gingersnaps
Cotoletta alla Milanese (Breaded Veal Cutlet)
Crisp breaded veal cutlet fried in butter
Air Fryer Yogurt Marinated Chicken
Yoghurt-marinated chicken cooked in the air fryer until charred.
Turkey Chilli
Turkey chilli simmered with kidney beans, tomatoes and spices
Beef and Bean Cowboy Stew
Thick cowboy stew with minced beef, kidney beans and tomatoes
Chilli con Carne (Minced Beef and Kidney Bean Stew)
Spiced minced beef and kidney bean chilli served with rice
Belgian Beer Chilli with Beef, Beans and Tomatoes
Beef and bean chilli simmered with Belgian beer and tomatoes
Holiday Stuffed Peppers (Beef and Rice in Tomato Sauce)
Stuffed peppers with minced beef, rice and tomato sauce
Picadillo Mexicano con Papas (Mexican Minced Beef Stew with Potatoes)
Mexican minced beef and potato stew with tomatoes and spices
You might also like
Sarma (Stuffed Grape Leaves with Herby Rice)
Grape leaves stuffed with herby rice, pine nuts and currants
Chopped Greek-American Salad with Pepperoncini
Chopped romaine salad with feta, olives and pepperoncini
New Orleans Red Beans and Rice with Andouille
Creamy red beans with Andouille sausage served over rice
Entremet Framboise (Raspberry Mousse Cake)
Almond sponge topped with raspberry mousse and fresh raspberries
Pork Saltimbocca alla Romana (Pork with Prosciutto and Sage)
Pan-fried pork with prosciutto, sage and white wine butter sauce
Daube de Boeuf Provençale (Provençal Beef Stew with Red Wine and Orange)
Slow-braised Provençal beef stew with red wine and olives
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
