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Smoked Paprika Beef Chili

This chili combines ground beef, beans, tomatoes, and a generous amount of smoked paprika to create a hearty, smoky dish. It is simmered slowly to develop rich, layered flavors and has a thick, comforting texture with a vibrant red hue. The dish emphasizes gentle cooking techniques like browning and simmering to enhance the smoky aroma and deep flavor profile.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 pound ground beef or other ground meat
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon smoked paprika deep smoky flavor
  • 1 can diced tomatoes 14 oz, undrained
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 cup beef broth or water with bouillon
  • 1 teaspoon cumin optional for depth
  • to taste salt and pepper for seasoning

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat a large pot over medium heat and add olive oil, letting it warm until shimmering.
  2. Add the ground beef to the pot, breaking it apart with a spatula and cooking until it's browned all over and no pink remains, about 5-7 minutes. You'll hear a gentle sizzle and see the meat developing a deep brown color.
  3. Stir in the finely chopped onion and cook until it becomes translucent and soft, about 3-4 minutes. The onions will release a sweet aroma as they soften.
  4. Add the minced garlic and smoked paprika, stirring constantly to toast the spices slightly—just about 30 seconds—until fragrant. The mixture will become aromatic with a rich red hue from the paprika.
  5. Pour in the diced tomatoes with their juices and stir well, scraping up any browned bits from the bottom of the pot for added flavor.
  6. Add the drained kidney beans and beef broth to the pot, then stir everything together to combine evenly. Bring the mixture to a gentle simmer.
  7. Lower the heat to simmer and cover the pot partially. Let the chili cook gently for 30 minutes, stirring occasionally. During this time, the flavors will meld, and the chili will thicken and develop a rich, smoky aroma.
  8. Season with salt, pepper, and cumin (if using), tasting and adjusting the seasoning as needed. The chili should be thick, with a deep red color and a hearty texture.
  9. Remove from heat once the flavors are well-developed and the chili has thickened to your liking. Let it rest for a few minutes to settle before serving.
  10. Scoop the hot chili into bowls and garnish with your favorite toppings like chopped fresh herbs, shredded cheese, or sour cream if desired. Serve with crusty bread or rice for a satisfying meal.