Chili Con Carne

The first time I made chili for my Sunday football group, I doubled the cayenne by accident and spent the whole afternoon apologizing while they chugged milk. Now I keep a jar of sour cream nearby as insurance, but honestly, that too spicy batch started a tradition of chili Sundays that has lasted three years running.

My neighbor walked over last winter holding an empty Tupperware container, asking if I had any leftovers because her family refused to eat anything else for dinner. Seeing her kids happily devour beans and beef with extra cilantro convinced me this recipe has some kind of magic in it.

Ingredients

• 500 g (1.1 lbs) ground beef: The fat content matters here, so avoid extra lean mixtures that dry out during long simmering
• 1 large onion, diced: Yellow onions caramelize beautifully while red onions stay too crisp in long cooked dishes
• 2 cloves garlic, minced: Fresh garlic makes all the difference, but garlic powder works if you are in a pinch
• 1 red bell pepper, diced: Adds sweetness that balances the heat, plus gorgeous color against the dark sauce
• 1 green bell pepper, diced: Provides a slightly bitter contrast that cuts through the rich beef broth
• 1 jalapeño, finely chopped: Leave the seeds in if you like it spicy, remove them for milder warmth
• 400 g (14 oz) canned diced tomatoes: Fire roasted tomatoes add an extra layer of smokiness that regular tomatoes miss
• 2 tbsp tomato paste: Concentrates the tomato flavor and helps thicken the sauce naturally
• 400 g (14 oz) canned red kidney beans, drained and rinsed: Rinse thoroughly to remove the metallic canned taste
• 400 g (14 oz) canned black beans, drained and rinsed: These hold their shape better than pinto beans during long simmering
• 250 ml (1 cup) beef broth: Homemade broth adds incredible depth, but a good quality store bought version works perfectly
• 2 tbsp olive oil: Helps sauté the vegetables without burning, and adds a nice fruity base note
• 2 tsp ground cumin: The backbone of Tex-Mex flavor, do not skimp on this essential spice
• 2 tsp chili powder: Use a mild blend for balanced flavor without overwhelming heat
• 1 tsp smoked paprika: This is the secret ingredient that makes people ask what you did differently
• 1/2 tsp ground coriander: Adds a citrusy brightness that cuts through the heavy beef and tomatoes
• 1/2 tsp cayenne pepper: Adjust this based on your heat tolerance, or leave it out completely for mild chili
• 1 tsp dried oregano: Mexican oregano has a more earthy flavor, but Italian works fine too
• 1 tsp salt, or to taste: Taste at the end since the broth and beans might already be salty
• 1/2 tsp black pepper: Freshly ground pepper makes a noticeable difference in the final flavor

Instructions

Build your flavor foundation:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes until softened and translucent.

Wake up the garlic:

Add garlic and cook for 1 minute until fragrant, being careful not to burn it which creates a bitter taste.

Brown the beef properly:

Add ground beef and brown, breaking it up with a spoon, for 6 to 8 minutes until no longer pink. Let it develop some crispy bits for better flavor.

Soften the peppers:

Stir in bell peppers and jalapeño. Cook for 3 to 4 minutes until slightly softened but still with some crunch.

Layer in the spices:

Mix in tomato paste, diced tomatoes, and all spices (cumin, chili powder, smoked paprika, coriander, cayenne, oregano, salt, and pepper). Stir well to coat everything evenly.

Add the liquid:

Pour in beef broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Let it simmer low and slow:

Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking. This develops the deep flavor.

Bring in the beans:

Add kidney beans and black beans. Simmer uncovered for an additional 15 minutes to thicken the sauce.

Perfect the seasoning:

Taste and adjust seasoning if necessary, adding more salt or heat as needed.

Serve it up:

Serve hot with your preferred garnishes and watch it disappear.

Save

Last Thanksgiving, I made a massive batch while my sister was in the hospital, and her husband texted me that same night saying it was the first meal their kids had actually finished in weeks without complaints. Sometimes the best recipes are the ones that show up when people need comfort most.

Making It Ahead

This chili actually improves after a day or two in the refrigerator, so I always double the recipe when I have the time. The flavors meld together and the sauce thickens beautifully, making it perfect for meal prep or feeding unexpected guests.

Freezing Instructions

Cool the chili completely before transferring to freezer safe containers, leaving about an inch of space at the top since liquids expand when frozen. It will keep well for up to three months, and the texture remains just as good as freshly made.

Serving Suggestions

Serve over steaming white rice for a heartier meal that stretches the servings further. The rice soaks up all that spiced tomato sauce and turns every bowl into something closer to a stew.

• Cornbread makes the perfect accompaniment, especially if you drizzle a little honey on top
• Crushed saltine crackers add a satisfying crunch that my family insists is essential
• A dollop of sour cream and fresh cilantro on top brightens up the rich, smoky flavors

Save

There is something incredibly satisfying about setting a steaming pot on the table and watching everyone help themselves, their bowls piled high with toppings. Simple, comforting food shared with people you love, that is what cooking is really about.

Common Recipe Questions

→ How long should I simmer the chili?

Simmer covered for 45 minutes after adding the broth, then add beans and cook uncovered for an additional 15 minutes. This total simmering time allows the flavors to develop and the sauce to thicken properly.

→ Can I make this chili ahead of time?

Absolutely. In fact, the flavors deepen and improve overnight. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetet.

→ What can I serve with chili?

Traditional accompaniments include cornbread, crusty bread, or steamed rice. Top with shredded cheddar, sour cream, fresh cilantro, diced onions, or sliced jalapeños. Tortilla chips also make excellent scoops.

→ How can I adjust the spice level?

Reduce or omit the jalapeño and cayenne for a milder version. For more heat, add extra jalapeño, increase cayenne, or incorporate hot sauce. Remember that flavors intensify as it sits.

→ Can I use different beans?

Yes. Pinto beans work excellently, or try a three-bean blend with cannellini beans. For a low-carb version, reduce beans and add more beef or vegetables like zucchini.

→ Can I make this in a slow cooker?

Brown the beef and vegetables on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add beans during the last hour.