Kinder's Chili Recipe: Hearty Beef and Bean Chili Pot

This Kinder’s chili recipe is a thick, American-style beef-and-bean chili flavored with Kinder’s chili seasoning, tomatoes, cumin, and smoked paprika. It simmers on the stovetop in one pot, making a filling meal that is easy to adjust for your preferred heat and thickness.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1 pound (454 g) ground beef, preferably 85% lean
1 medium yellow onion, diced, about 1 cup (150 g)
1 medium green bell pepper, diced, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
2 tablespoons Kinder’s chili seasoning (about 18 g; check the package because blends vary)
1 teaspoon ground cumin (2 g)
1 teaspoon smoked paprika (2 g)
1 teaspoon dried oregano (1 g)
¼ teaspoon ground black pepper (0.5 g)
½ teaspoon kosher salt (about 3 g), or less if the seasoning blend is salty
1 can crushed tomatoes, 28 ounces (794 g)
1 can tomato sauce, 8 ounces (227 g)
1 cup beef broth (240 ml), plus up to ½ cup (120 ml) more if needed
2 cans kidney or pinto beans, 15 ounces (425 g) each, drained and rinsed
1 tablespoon apple cider vinegar (15 ml), for finishing
Optional toppings: ½ cup shredded cheddar (about 56 g), ½ cup sour cream (120 g), ¼ cup sliced green onions (about 25 g), or ½ cup chopped cilantro (about 8 g)

Instructions

Prepare the ingredients. Dice the onion and bell pepper, mince the garlic, and drain and rinse the beans. Measure the seasoning and spices into a small bowl, and open the tomatoes and broth. This takes about 20 minutes if you work steadily; having everything ready makes it easier to keep the garlic and spices from scorching once the pot is hot.
Brown the beef. Heat the oil in a heavy Dutch oven or large pot over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 10 minutes, stirring and turning the meat so it browns evenly. Check the thickest pieces with a food thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If there is a lot of rendered fat, spoon off most of it, leaving about a tablespoon in the pot for flavor.
Soften the vegetables. Add the diced onion and bell pepper to the browned beef. Cook for 5 minutes, stirring occasionally, until the onion begins to look translucent and the pepper softens slightly. Add the garlic and cook for 30 seconds, stirring constantly. Keep the heat moderate: garlic can turn bitter if it browns too deeply.
Toast the seasonings. Add the Kinder’s chili seasoning, cumin, smoked paprika, oregano, black pepper, and salt. Stir for 30 seconds to coat the meat and vegetables. This brief contact with the warm oil helps the spices smell fragrant. If your seasoning blend is strongly salted, hold back the added salt until the chili has simmered and you can taste it.
Add the tomatoes, broth, and beans. Pour in the crushed tomatoes, tomato sauce, and 1 cup (240 ml) beef broth. Stir up any browned bits stuck to the bottom of the pot, then fold in the drained beans. Bring the mixture just to a gentle boil, stirring so the tomato sauce does not catch on the base.
Simmer until thick. Lower the heat to maintain a gentle simmer, partly cover the pot, and cook for 45 minutes. Stir every 10 to 15 minutes, scraping along the bottom and corners. If the chili is thicker than you like before the beans are tender, add the extra broth a few tablespoons at a time. If it looks thin, remove the lid for the last 10 minutes of simmering.
Finish and taste. Stir in the apple cider vinegar, then taste a spoonful after it cools slightly. Add salt, pepper, or a little more Kinder’s seasoning as needed. Give it 4 minutes to settle off the heat before serving; this short pause lets the texture even out, and it also gives you time to prepare bowls and toppings.

Tips

Adjust salt for the seasoning blend. Packaged blends can differ in salt and heat, so begin with the smaller amount of salt listed and taste near the end. If you do not have Kinder’s chili seasoning, use 1 tablespoon chili powder (about 8 g), 1 teaspoon paprika (2 g), and a pinch of cayenne, then season gradually. That substitute gives a more conventional chili-powder flavor and may be less salty or less smoky.
Choose the right beef. An 85%-lean ground beef gives the chili beef flavor without leaving an excessive amount of fat. Leaner beef works too, but the result may be less rich; add a teaspoon of oil if the pan looks dry while browning. Avoid crowding the pot with a cold mass of meat, since breaking it up as it cooks helps it brown rather than steam.
Keep the simmer gentle. A hard boil can make the sauce splatter and may cause beans to break apart. If the pot is bubbling vigorously, lower the heat. Stir along the bottom now and then, especially once the chili thickens, to prevent tomato from sticking or scorching.
Make the texture suit your table. For a thicker bowl, uncover the pot near the end and let excess liquid evaporate. For a looser chili, add broth in small amounts. If the flavor tastes flat after simmering, try a little more salt or the finishing vinegar before adding a large extra dose of seasoning.

Serving Suggestions

Serve the chili hot in bowls with shredded cheddar, sour cream, sliced green onions, or cilantro set out separately so everyone can choose their own toppings. Cornbread, warm flour tortillas, or a piece of crusty bread are useful for scooping up the sauce. For a simple meal, add a green salad or steamed vegetables alongside; the chili is already substantial, so a light side balances the plate without requiring another elaborate dish.

You can also spoon it over baked potatoes, rice, or hot dogs, but those additions change the portion size and make the meal more filling. For a casual gathering, keep the pot warm over very low heat and stir it periodically, rather than leaving it at room temperature. Put toppings in small bowls and replenish them as needed instead of setting out more than you expect to use.

Variations

Make it spicier: Add ¼ teaspoon cayenne pepper (about 0.5 g) with the other spices, or serve sliced jalapeños at the table. Kinder’s blends vary in heat, so taste before increasing the amount in the pot. For a milder version, omit cayenne and use a mild bean such as pinto or cannellini; the seasoning blend will still give the sauce plenty of flavor.

Use another protein: Ground turkey can replace the beef in the same quantity, though it is leaner and has a milder flavor. Cook ground turkey to 165°F (74°C), checking with a food thermometer, and add a little extra oil if needed. Ground pork can also be used, but cook it to 160°F (71°C). If you prefer a meatless pot, omit the beef and use another can of beans; sauté the vegetables in 1 extra tablespoon (15 ml) oil and use vegetable broth.

Change the beans or add vegetables: Black beans, pinto beans, or a mixture can stand in for kidney beans. Keep the total amount close to two drained cans so the chili does not become too crowded. Diced zucchini or corn can be stirred in during the final 15 minutes; adding them late helps them keep some texture. These are flexible home-style variations rather than rules for one fixed version of chili.

Storage and Reheating

Let the chili stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Separating it into meal-size portions helps it cool promptly and makes it easier to reheat only what you need. Keep toppings such as sour cream and chopped herbs in separate containers rather than mixing them into the stored pot.

For longer storage, freeze cooled chili in freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes, and label the container with the date. Thaw it overnight in the refrigerator when possible; you can also reheat it from frozen over low heat with a splash of broth, stirring as the frozen center loosens.

Reheat a portion in a saucepan over medium-low heat, stirring regularly, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a spoonful or two of water or broth if it has thickened in the refrigerator. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so there are no cool spots. Reheat only the amount you plan to eat.

Frequently Asked Questions

Can I make Kinder’s chili ahead of time?
Yes. The chili can be cooked a day or two ahead and refrigerated promptly. Its flavors mingle as it rests, and it is straightforward to reheat on the stovetop. Cool it in shallow containers rather than leaving the full hot pot on the counter, and keep fresh toppings separate until serving.

What if I cannot find Kinder’s chili seasoning?
Use the chili-powder, paprika, and cayenne substitute in the tips, or use a chili seasoning blend you already have. Start with a modest amount because blends vary in salt, heat, and intensity. Taste after the simmer and adjust gradually; extra salt or chili powder is easy to add, but difficult to remove.

Can I make this recipe without beans?
Yes. Leave them out for a bean-free chili, or replace them with another ½ to 1 pound (225 to 454 g) of ground beef if you want a meatier pot. The sauce may seem thinner without the beans, so simmer uncovered for a little longer and keep stirring to prevent sticking. Adjust the final salt after reducing.

How can I tell when the chili is thick enough?
Drag a spoon across the bottom of the pot. If the path stays visible for a moment before the sauce flows back in, the chili is thick but still spoonable. For a thicker result, simmer uncovered in short increments; for a looser result, stir in broth a little at a time. Remember that it thickens slightly as it cools.

Can I cook this in a slow cooker?
For best flavor and texture, brown the beef in a skillet first, then cook the onion, pepper, garlic, and spices briefly before transferring everything to the slow cooker with the tomatoes, broth, and beans. Cook on low until the vegetables are tender and the flavors have blended, following your appliance’s guidance for timing. Avoid adding extra broth at the start; slow cookers lose less moisture than an uncovered stovetop pot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Kinder’s Chili Recipe: Hearty Beef and Bean Chili Pot