Chili Con Carne

The first time I made chili was during a particularly brutal winter storm that had us snowed in for three days straight. My husband and I were huddled under blankets, watching the white powder pile up against the windows, when we both started craving something that would warm us from the inside out. I had all the pantry staples, so I threw everything into my biggest pot and let it bubble away for hours. That pot of chili got us through that storm, and now every time the temperature drops below freezing, I automatically reach for my Dutch oven.

Last winter, my neighbor texted me at 6 PM begging for dinner because shed burned her roast. I brought over a container of this chili, and she called me the next morning demanding the recipe. Now we make it together every Sunday during football season, each of us tweaking the spices slightly differently.

Ingredients

• Ground beef: The 80/20 ratio gives you enough fat to carry all those spices without needing to add extra oil
• Yellow onion: Provides that savory base that mellows into sweetness as it cooks down
• Garlic: Three cloves might seem aggressive, but it balances the rich beef perfectly
• Red and green bell peppers: They add texture and subtle sweetness that cuts through the heat
• Jalapeño: Seed it for gentle warmth or leave the seeds in if you want to really feel it
• Diced tomatoes: The juice becomes part of the broth while the tomatoes break down into the sauce
• Kidney beans: These hearty beans hold their shape even after long simmering
• Tomato paste: Concentrates the tomato flavor and adds body to the final dish
• Beef broth: Use a good quality one because it forms the backbone of your cooking liquid
• Chili powder: This is your primary flavor driver, so dont be afraid of the full two tablespoons
• Ground cumin: Adds that earthy, slightly smoky note that makes it taste like proper chili
• Smoked paprika: The secret ingredient that makes people ask whats in this
• Cayenne pepper: Start with half a teaspoon and add more at the end if you like it hot
• Dried oregano: A Mediterranean twist that brightens all those rich, heavy spices
• Salt and black pepper: Essential for bringing all the flavors forward

Instructions

Brown the beef:

Crank the heat to medium high and let the ground beef sizzle until it develops deep caramelized spots, breaking it up with your spoon as it cooks

Sauté the vegetables:

Add your onions, garlic, peppers and jalapeño to the pot and cook until theyre soft and fragrant, about five minutes

Wake up the spices:

Stir in all your spices and let them toast for just one minute until they smell incredibly aromatic

Add the tomato paste:

Stir it around for another minute to cook out that raw canned taste

Build the base:

Pour in the tomatoes with their juice, the beans and the beef broth, giving everything a good stir to combine

Let it simmer:

Bring it to a bubble then turn down the heat, cover it and let it cook gently for 45 minutes, stirring now and then

Finish it right:

Taste it and add more salt or cayenne if needed, then simmer uncovered for 10 to 15 minutes to thicken

Save

This recipe has become my go-to for new neighbors, sick friends, and pretty much anyone who needs comfort in a bowl. Theres something universally reassuring about a steaming bowl of chili that says everythings going to be okay.

Serving Suggestions That Make It Special

I keep a toppings bar ready when friends come over, letting everyone customize their own bowl. The contrast of cold sour cream against hot chili is pretty much perfection, and a handful of sharp cheddar melting into the surface creates this incredible cheesy crust that everyone fights over.

Make It Ahead

The flavors deepen overnight like magic, so I often make it a day before serving. It freezes beautifully for up to three months, just thaw it in the fridge overnight and reheat gently on the stove, adding a splash of broth if it needs loosening up.

Get Creative

Try swapping in ground turkey or chicken for a lighter version that still delivers big flavor. Add a can of black beans along with the kidney beans for extra protein and texture, or stir in a square of dark chocolate at the end to deepen the richness.

• A splash of vinegar right before serving brightens everything
• Toast your cumin seeds instead of using ground for more depth
• Throw in a cinnamon stick while simmering for subtle warmth

Save

Theres nothing quite like standing over a steaming pot of chili while snow falls outside, knowing youve got something that will warm everyone up from the inside out.

Recipe FAQs

→ What makes chili con carne authentic?

Authentic chili con carne features ground beef slow-simmered with kidney beans, tomatoes, and a traditional spice blend including chili powder, cumin, and oregano. The key is developing depth through a long simmer time.

→ How can I adjust the spice level?

Control heat by adjusting or omitting the jalapeño and cayenne pepper. Start with less spice, taste after simmering, and add more if desired. Removing seeds from peppers also reduces intensity.

→ What toppings work best?

Classic toppings include sour cream for cooling, shredded cheddar for richness, fresh cilantro for brightness, diced avocado for creaminess, and sliced green onions for a mild bite.

→ Can I make this ahead of time?

Absolutely. Chili actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.

→ What should I serve with chili con carne?

Cornbread is the classic pairing, absorbing the flavorful sauce. Steamed rice, crusty bread, or tortilla chips also work well. A simple green salad balances the richness.