Chili con Carne

The first time I made chili con carne, it was snowing outside and my apartment had zero insulation. I figured if I couldn't fix the heating situation, I could at least make something that would warm us from the inside out. My roommate walked in from work, took one deep breath through the front door, and immediately asked what kind of magic was happening in the kitchen. That pot of chili disappeared faster than I could serve bowls.

Last winter, I hosted a casual dinner party and made a double batch. One friend who swore she hated chili went back for thirds. Sometimes the best dishes are the ones that surprise people, including yourself. That pot sat on the stove all evening, and every time someone walked through the kitchen, they'd sneak another spoonful.

Ingredients

• 1½ lbs ground beef: The 80/20 ratio gives you flavor without excessive grease, though I have used lean with an extra splash of olive oil
• 1 large yellow onion: Diced small so they practically melt into the sauce
• 3 cloves garlic: Minced fresh, nothing compares to that punch of aromatic flavor
• 1 red bell pepper: Adds subtle sweetness that balances the heat
• 1 green bell pepper: Provides a slight bitterness that rounds out the flavor profile
• 1 jalapeño: Finely chopped if you want noticeable warmth, seeded if you prefer it family friendly
• 1 can diced tomatoes: Fire roasted tomatoes add an extra layer of depth if you can find them
• 2 cans kidney beans: Rinse them well to remove the canned taste and excess sodium
• 2 tbsp tomato paste: This is the secret to that rich, restaurant style body
• 1 cup beef broth: Homemade broth transforms good chili into great chili
• 2 tbsp chili powder: I like a blend with ancho and New Mexico chilies for complexity
• 2 tsp ground cumin: Do not skip this, it gives chili its signature earthy backbone
• 1 tsp smoked paprika: Adds a subtle bacon-like smokiness without any meat smoke required
• ½ tsp cayenne pepper: Start here, you can always add more at the end
• 1 tsp dried oregano: Mexican oregano has a more citrusy, licorice note if you can find it
• 1½ tsp salt: Adjust as you go, depending on how salty your broth is
• ½ tsp black pepper: Freshly ground makes a noticeable difference

Instructions

Brown the beef with confidence:

Get your Dutch oven ripping hot over medium-high heat and add the ground beef. Let it develop a nice fond on the bottom before breaking it up too much, that browned flavor is gold.

Build the aromatic base:

Toss in your onions, garlic, both bell peppers, and jalapeño. Sauté until the onions turn translucent and your kitchen starts smelling like a restaurant, about five to six minutes.

Wake up the spices:

Stir in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Let them cook for just a minute until they become fragrant, this blooms the oils and intensifies the flavor.

Deepen the foundation:

Add the tomato paste and stir it into the vegetable mixture. Let it cook for another minute, scraping up any browned bits from the bottom of the pot.

Bring it all together:

Pour in the diced tomatoes, kidney beans, and beef broth. Stir everything together and watch as it transforms from separate ingredients into something cohesive.

Let the magic happen:

Bring it to a gentle boil, then drop the heat to low and cover. Simmer for forty-five minutes, stirring occasionally to prevent anything from sticking to the bottom.

Finish with intention:

Taste and adjust the seasoning, remembering that flavors continue to develop. For thicker chili, remove the lid and let it reduce for an additional ten to fifteen minutes.

Save

There is something deeply satisfying about setting a steaming pot on the table and watching everyone help themselves. I have found that chili brings out the best in people, maybe because it is impossible to eat while being pretentious.

The Make-Ahead Magic

I have learned through experience that chili con carne actually improves overnight in the refrigerator. The spices have time to marry and mellow, creating that harmonious flavor profile that makes restaurant chili taste so developed. On busy weeks, I make a batch on Sunday and eat better all week long.

Serving Ideas

Cornbread is non-negotiable in my house, but I have also served this over baked potatoes, rice, or even crumbled tortilla chips. The toppings bar is where everyone gets creative, from the traditional sour cream and cheese to diced avocado or pickled jalapeños.

Freezing Instructions

This chili freezes beautifully for up to three months. I portion it into quart sized bags, flatten them to save freezer space, and always have a homemade meal ready for those days when cooking feels impossible.

• Thaw overnight in the refrigerator for the best texture
• Add a splash of broth when reheating to restore consistency
• Reheat gently over low heat to prevent the bottom from scorching

Save

There are few things more comforting than a pot of chili simmering on the stove, filling your home with promises of something warm and waiting to be shared.

Recipe FAQs

→ How long should I let the chili simmer?

Simmer covered for 45 minutes on low heat. For a thicker consistency, remove the lid and cook an additional 10-15 minutes to reduce the liquid.

→ Can I make this ahead of time?

Absolutely. This dish actually tastes better the next day as the flavors continue to develop. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

→ What can I serve with this?

Traditional sides include cornbread, steamed rice, or crusty bread. Top with sour cream, shredded cheddar, diced avocado, cilantro, or green onions.

→ How can I adjust the spice level?

For milder heat, omit the jalapeño and reduce or skip the cayenne pepper. For extra spice, add more jalapeño, increase cayenne, or add a diced habanero.

→ Can I use different beans?

Kidney beans are traditional, but pinto beans, black beans, or a mix of all three work wonderfully. Just ensure total volume remains the same.