It’s hard to beat a classic.

There are lots of exciting recipes and variations on chili, but sometimes a classic, no-frills bowl of the good stuff is just what the doctor ordered. Especially this time of year.

With the cold weather hitting most of the country hard this year, nothing’s more welcome to keep the chill away than a warm bowl of chili. We’ve brought you a tasty, quick to make recipe for a traditional chili dish with Randall Beans hearty Kidney Beans. Making cooking easy and delicious for you and your family is important to us and we know this red chili is sure to please.

This recipe is a stockpot spotlight for our Kidney Beans, as the beans take on all of the yummy flavors from the cumin, oregano and chili powder as the whole recipe cooks down. Adding Randall Beans Kidney Beans and good, lean beef keeps the protein levels in this dish high, packed full of energy and healthy enough to satisfy even the strictest diets. The kidney bean chili keeps great in the fridge, so make sure to put some aside for lunch the next day whether at home or at your workplace.

Our food blogger and recipe developer Nicole Folgate whipped up this great chili dish.

Be sure to top it off with your favorite toppings like sour cream, tortilla chips, corn chips, green onions or shredded cheese – whatever your preference.

Here’s another helpful hint. This recipe calls for using just one chile pepper out of the can. Try pureeing the entire can and freezing flat in a zip top bag. When a recipe calls for chile in adobo sauce, simply break off what you need. It’s a great way to save and preserve the can of chilis.

Randall’s Classic Kidney Bean Chili

Randall’s Classic Kidney Bean Chili


  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 14 oz jar Randall Beans Kidney Beans, drained and rinsed
  • 2 (15 oz) cans tomato sauce
  • 1 cup water (+ additional 1/2 cup, if needed)
  • 1 chile in adobo sauce, pureed
  • 1 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp sugar


  1. In a medium pan, fry ground beef, garlic, and onion until ground beef is cooked through and the onion is translucent. Drain grease from ground beef, if necessary.
  2. Transfer the beef and onions into a stockpot with the kidney beans, tomato sauce, water, pureed chile pepper and spices.
  3. Bring to a boil over medium heat, then reduce heat to low and simmer for thirty minutes. If the chili is too thick for your liking, go ahead and add the additional 1/2 cup of water.
  4. Serve immediately with desired toppings.
  5. Store leftovers in an airtight container.
  6. You may need to add additional water when reheating.
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Let’s face it, when it is this cold outside there is no such thing as too much chili. Want to spice things up with your next batch of chili? Randall Beans has you covered. Check out some of these fun and delicious takes on everyone’s favorite winter time meal.

How about some white chicken chili? This southwest variation is a little lighter than traditional chili and uses chilis and different spices to conjure a completely different taste.

Southwest White Chicken Chili

Sweet potatoes and mixed beans? Yep! This unlikely duo collaborate to highlight this one of a kind recipe that will help you spice up your chili enjoying experience.

Sweet Potato Mixed Bean Chili

Great northern beans, pinto beans and kidney beans are a trifecta of yum in this traditional bowl with a little twist.

Three Bean Chicken Chili

You can can find many more recipes in our free chili cookbook!





Try some of our favorite bean recipes like White Chicken Chili with Great Northern White Beans, Family Ham & Beans or Southwest Black Bean & Quinoa Salad for dinner tonight!