Chili con Carne

The first snow of winter had just started falling when my roommate burst through the door with a huge pot and three pounds of ground beef. "We're making chili tonight," she announced, and something about the way the cold air followed her inside made it sound like the best idea I'd ever heard. We crowded into our tiny kitchen, taking turns chopping vegetables and sneaking tastes of the simmering pot. That chili became our snowstorm tradition, and even now, the smell of cumin and tomatoes heating up brings me right back to that cramped apartment, watching snowflakes pile up on the windowsill while something warm and wonderful bubbled away on the stove.

Last winter, my neighbor texted at 4 PM asking if I had dinner plans. Her husband was stuck late at work and she was craving something hearty but didn't have the energy to cook. I brought over a container of this chili, still warm from the stove, and watched her eyes light up when she lifted the lid. She texted me two hours later saying she'd already put the leftovers in the freezer because she couldn't bear to part with the rest. Now every time I make a batch, I set aside a portion for her, knowing some nights you just need someone to handle dinner.

Ingredients

• 1½ lbs ground beef (80/20 or lean): The fat content adds richness, but I've used lean and it still delivers hearty satisfaction
• 1 large yellow onion, diced: This forms the aromatic foundation that mellows beautifully during the long simmer
• 3 cloves garlic, minced: Fresh garlic makes all the difference here, so don't be tempted to use the pre-minced stuff
• 1 red bell pepper and 1 green bell pepper, diced: The combination adds sweetness and color that makes each spoonful feel like a complete meal
• 1 jalapeño, seeded and finely chopped: Leave this out if you're sensitive to heat, or keep the seeds if you really want to feel it
• 1 can (28 oz) diced tomatoes: I pulse them briefly in the blender if my family prefers smaller tomato pieces
• 2 cans (15 oz each) kidney beans, drained and rinsed: Rinse them thoroughly to remove the canned taste and excess sodium
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds a velvety depth to the broth
• 1 cup beef broth: Homemade is ideal, but a good quality store-bought version works perfectly fine
• 2 tbsp chili powder: This is the backbone of the dish, so use a fresh container for the best flavor
• 2 tsp ground cumin: Toast it briefly in a dry pan before adding to really wake up those earthy notes
• 1 tsp smoked paprika: Regular paprika works in a pinch, but the smoked version adds this incredible subtle campfire flavor
• ½ tsp cayenne pepper: Start with less if you're unsure, you can always add more heat later but you can't take it away
• 1 tsp dried oregano: Mexican oregano has a slightly different flavor profile, but the regular variety works beautifully too
• 1½ tsp salt, plus more to taste: Salt near the end since the beef broth and canned ingredients already contain sodium
• ½ tsp black pepper: Freshly ground makes a noticeable difference in the overall depth

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Brown the beef:

Heat your Dutch oven over medium-high heat and add the ground beef, breaking it apart with your spoon. Let it develop some crispy edges before stirring again, then drain the excess fat if there's more than a tablespoon or two pooling.

Soften the vegetables:

Add the onion, garlic, both bell peppers, and jalapeño to the pot. Stir occasionally for 5 to 6 minutes until the onions turn translucent and the peppers smell sweet and fragrant.

Wake up the spices:

Sprinkle in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Stir constantly for one minute until the spices become incredibly aromatic and start to coat everything in a rusty red layer.

Add depth with tomato paste:

Stir in the tomato paste and let it cook for another minute, scraping the bottom to prevent sticking. This step removes the raw tomato flavor and concentrates the natural sweetness.

Build the base:

Pour in the diced tomatoes, kidney beans, and beef broth. Use your spoon to scrape up any browned bits from the bottom, then stir everything together until well combined.

Let it simmer:

Bring the chili to a gentle boil, then reduce the heat to low. Cover with the lid slightly askew and let it simmer for 45 minutes, stirring every 15 minutes or so to prevent anything from sticking to the bottom.

Adjust and thicken:

Taste the chili and add more salt or cayenne if needed. For a thicker consistency, remove the lid and simmer for another 10 to 15 minutes until it reaches your desired thickness.

Serve with toppings:

Ladle the hot chili into bowls and let everyone add their own toppings, from cool sour cream to sharp cheddar and fresh cilantro.

Save

My dad discovered this recipe after years of making chili that was either too watery or lacked depth. He finally landed on this version during a Super Bowl party when he accidentally let it simmer longer than planned, and everyone kept asking what made this batch different from his usual attempts. Now he makes a triple batch on Sunday and portions it out for the week, claiming the ritual of packing those containers has become his favorite part of weekend cooking.

The Art of Simmering

Low and slow is what separates good chili from great chili. The long simmer allows the spices to meld together and the beef to become tender. I've tried rushing it on higher heat, but the flavors never quite marry the same way. Keep the heat gentle and stir occasionally to prevent scorching on the bottom.

Make It Your Own

This recipe is wonderfully forgiving and adapts well to substitutions. Ground turkey or chicken work beautifully for a lighter version, and I've even made it with plant-based crumbles for vegetarian friends. The key is maintaining the spice ratios and letting everything simmer until the flavors have time to develop fully.

Perfect Pairings

A warm slice of cornbread is the classic accompaniment, but don't be afraid to serve it over steamed rice for a heartier meal. My family also loves it with baked potatoes on extra cold nights.

• Buttered cornbread absorbs the broth beautifully
• A crisp green salad with lime dressing cuts through the richness
• Keep extra toppings on the table so everyone can customize their bowl

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

There's something deeply satisfying about a pot of chili simmering on the stove, filling the whole house with warmth and promise. Whether it's snowing outside or just a regular Tuesday, this recipe turns dinner into an occasion worth gathering around.

Recipe Questions

→ How spicy is this chili?

The heat level is medium and easily adjustable. The jalapeño and cayenne provide warmth, but you can reduce or omit them for a milder version, or add more for extra heat.

→ Can I make this in a slow cooker?

Yes! Brown the beef and sauté vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until flavors meld together.

→ Does this freeze well?

Excellent. Portion cooled chili into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ Can I substitute the beef?

Absolutely. Ground turkey, chicken, or even plant-based crumbles work well. Adjust cooking time slightly as lean meats may need less draining.

→ Why does chili taste better the next day?

The spices and ingredients have more time to meld and develop complex flavors. Making it a day ahead allows the seasonings to penetrate deeply into the beef and beans.

→ How do I thicken my chili?

Simmer uncovered for 10-15 minutes longer to reduce liquid, or mash a portion of beans against the side of the pot. A tablespoon of cornmeal or masa harina also works well.