kidney bean chili recipe

I have a small, slightly funny story to tell you about a can of kidney beans I bought. I needed them for a recipe and when the pandemic struck I had done most of my ordering online through Instacart. I saw a can for a great price and added it to my cart. I received my order and the can of kidney beans had me in shock. The can was the size of a human head, maybe even slightly larger depending on the head! I was baffled! My roommate couldn’t stop laughing!

So now I had this massive can of kidney beans and I needed to make something with it. I could have made rajma which is an Indian kidney bean recipe and a delicious one, but I decided to go with chili since I had been craving it. I usually do a turkey chili but I decided to go the original route for this one with some tweaks of my own! This came out so well, I had to share!

Here’s the link to the original recipe: https://www.rachaelraymag.com/recipe/beef-and-kidney-bean-chili

Ingredients:

FOR THE HEART OF THE CHILI:

2 tablespoons olive oil
1 1/4 lb ground beef
1 onion (white or yellow) diced
4 cloves garlic chopped
1-3 cans of kidney beans (whatever you desire)
1 red bell pepper diced
1 jalapeno diced
1 can diced tomatoes (or two large tomatoes diced)
Handful of parsley chopped
2 1/2 cups beef stock

FOR THE SEASONINGS:

1 tablespoon ground pepper
1 tablespoon salt + 1 tablespoon vintage merlot sea salt (or as desired for seasoning)
2 tablespoon ground cumin
3 teaspoon ground coriander
1 1/2 tablespoon smoked paprika
2 tablespoons ancho chili powder (I didn’t have an actual chili mixture)
1/2 teaspoon dried oregano

Instructions:

FOR THE PREP:

Chop all your ingredients as listed to keep them ready for tossing into the pot

FOR THE MAIN DISH:

In a large Dutch oven (I have a 6 quart pot), heat olive oil over medium-high and add chopped onions and garlic. Cook, stirring often, until they have softened, about 5 minutes.
Toss in the ground beef and season with salt and pepper.
Stir often and break up ground beef with a spoon if needed, until browned and cooked through, about 5 minutes.
Toss in ground cumin, ground coriander, oregano and smoked paprika and stir until aromatic, about 2 minutes.
Add in the jalapeno and further season if needed. Stirring often, adding a teaspoon or two of oil if they start sticking, until softened, about 5 minutes. Add the ancho chili powder and diced tomatoes here, mix well.
Pour in the beef stock and reduce heat to medium, stirring often, until slightly reduced, about 15 minutes.
Add in 1 to 3 cans kidney beans. Cook, stirring often, until flavors meld, about 15-20 minutes.

Tips/Notes:

I generally like to make chili a day before because the flavors seeps in real nicely and you’re left with a flavorful bite every time! Not to say the chili now isn’t tasty but even better the next day!
I switched the poblano peppers for jalapenos as that was all I had. I know the flavor will change a little bit with a different pepper. Be sure to pick one that works for you!