Save The first time I made chili con carne, it was snowing sideways and my apartment had the heating quirks of a 1920s building. I needed something that would make the whole place feel warmer, not just my kitchen. That bubbling pot saved the evening and became my go-to whenever life feels a little too brisk.
Last winter, my neighbor knocked on my door holding a Tupperware container and asking what smelled so divine. I ended up sharing a bowl, and we spent two hours at the kitchen table talking about everything and nothing. Sometimes chili is just the excuse someone needs to stay awhile.
Ingredients
- Ground beef: The 80/20 ratio gives you richness without excessive grease, and draining the fat keeps it balanced
- Yellow onion: Provides the foundational sweetness that balances the spices beautifully
- Garlic: Fresh minced is essential here, nothing wakes up a pot quite like it
- Red and green bell peppers: These add color, sweetness, and texture that makes every bite interesting
- Jalapeño: Even if you are sensitive to heat, leave the seeds in for just a whisper of warmth
- Diced tomatoes: The juices become part of the base while the chunks break down into body
- Kidney beans: Rinse them well to remove the canned taste and let them absorb the spices
- Tomato paste: This concentrates the tomato flavor and adds that gorgeous rust color
- Beef broth: Use a good quality one because it becomes the backbone of the simmering liquid
- Chili powder: Do not confuse this with ground chili peppers, this is the mild spice blend base
- Ground cumin: This is what gives chili its distinctive earthy signature flavor
- Smoked paprika: Adds a subtle smokiness that makes people ask what your secret ingredient is
- Cayenne pepper: Start with half and taste, you can always add more but you cannot take it back
- Dried oregano: A surprisingly traditional addition that rounds out the spice blend
- Salt and black pepper: Season at the end, the beef and broth already bring saltiness to the party
Instructions
- Brown the beef:
- Heat your Dutch oven over medium high heat, add the ground beef, and break it apart with your spoon until it is no longer pink. Drain the excess fat if there is more than a tablespoon or two.
- Soften the vegetables:
- Add the onion, garlic, both bell peppers, and jalapeño to the pot, cooking for about 5 minutes until they are fragrant and starting to yield to your spoon.
- Wake up the spices:
- Stir in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper, letting them cook for just a minute until you can smell them blooming.
- Build the base:
- Add the tomato paste and stir constantly for another minute, coating all those vegetables and spices in its concentrated richness.
- Combine everything:
- Pour in the diced tomatoes with their juices, the kidney beans, and the beef broth, scraping up any flavorful bits from the bottom of the pot.
- Let it simmer:
- Bring it to a gentle bubble then lower the heat, cover, and let it simmer for 45 minutes, giving it an occasional stir to make sure nothing is sticking.
- Finish with patience:
- Taste and adjust the seasoning, then uncover and simmer for 10 to 15 more minutes if you want it thicker.
- Serve your way:
- Ladle into bowls and let everyone add their own toppings, watching how something simple becomes something personal.
Save My sister once served this at her Super Bowl party with a toppings bar that rivaled a taco stand. Seeing everyone customize their bowls with different combinations taught me that the garnishes are not optional extras, they are part of the experience.
Choosing Your Heat Level
I have learned that spice tolerance is deeply personal and varies wildly from person to person. Start with less cayenne and jalapeño than you think you need, letting guests add hot sauce at the table if they want more fire. The goal is warmth that enhances the flavor, not heat that overwhelms it.
Making It Your Own
This recipe welcomes substitutions like an old friend, whether you swap in ground turkey or add a can of black beans for contrast. The beauty of a good chili base is that it supports variations while still tasting like itself. Some weeks I add a cinnamon stick while it simmers, and the result is surprisingly complex.
Serving Suggestions
Cornbread is the classic pairing for a reason, its sweetness plays perfectly against the savory spice. A simple green salad with a bright vinaigrette cuts through the richness, and over steamed rice, it becomes a completely different meal that stretches the servings further.
- Warm your bowls before serving to keep the chili hot longer
- Set up toppings in small bowls so everyone can customize
- Crumble some cornbread on top for a texture surprise
Save There is something profoundly satisfying about a one pot meal that brings people together around the table, lingering long after the bowls are empty.
Recipe FAQs
- → How long should I simmer chili?
Simmer covered for 45 minutes over low heat. For thicker consistency, uncover for an additional 10-15 minutes to reduce the liquid.
- → Can I make this ahead of time?
Absolutely. This dish tastes even better the next day as flavors continue to develop. Store refrigerated for up to 4 days or freeze for 3 months.
- → How do I adjust the spice level?
Reduce or omit the jalapeño and cayenne for a milder version. Add extra chili powder or hot sauce if you prefer more heat.
- → What toppings work best?
Popular options include sour cream, shredded cheddar cheese, chopped cilantro, sliced green onions, and diced avocado for cooling contrast.
- → Can I use different beans?
Yes, pinto beans, black beans, or a combination work well. The key is maintaining the total bean volume for consistency.
- → What sides pair well?
Cornbread, steamed rice, or crusty bread are traditional accompaniments that soak up the flavorful broth nicely.