Chili Con Carne

The first time I made chili for my roommates on a snowy Sunday, I underestimated how long it needed to simmer. We ended up eating at 10 PM, huddled around the pot with spoons, and nobody cared one bit about the wait.

Last winter my neighbor textged me because the smell had drifted through the building vents. She showed up with cornbread twenty minutes later. Now we make this together every other month.

Ingredients

• 500 g (1.1 lbs) ground beef: I like using 85/15 fat ratio for the best flavor and texture
• 1 large onion, diced: Yellow onions work best here as they sweeten as they cook down
• 2 cloves garlic, minced: Fresh garlic makes a huge difference over pre-minced
• 1 red bell pepper, diced: Adds sweetness and beautiful color contrast
• 1 green bell pepper, diced: The combo of red and green peppers looks gorgeous in the bowl
• 1 jalapeño, finely chopped: Keep the seeds if you want extra heat
• 400 g (14 oz) canned diced tomatoes: Fire-roasted tomatoes add another layer of flavor
• 2 tbsp tomato paste: This concentrates the tomato flavor beautifully
• 400 g (14 oz) canned red kidney beans: Rinse them well to remove the canned taste
• 400 g (14 oz) canned black beans: The two bean combo creates perfect texture variety
• 250 ml (1 cup) beef broth: Use low sodium so you can control the salt level
• 2 tbsp olive oil: Helps cook the aromatics properly
• 2 tsp ground cumin: This is the backbone of authentic chili flavor
• 2 tsp chili powder: Look for a high quality blend for best results
• 1 tsp smoked paprika: Adds a subtle smoky depth
• 1/2 tsp ground coriander: The secret ingredient that rounds everything out
• 1/2 tsp cayenne pepper: Adjust based on your heat preference
• 1 tsp dried oregano: Mexican oregano is traditional but regular works
• 1 tsp salt, or to taste: Taste at the end and adjust
• 1/2 tsp black pepper: Freshly ground makes a difference

Instructions

Start your base:

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.

Add the aromatics:

Add garlic and cook for 1 minute until fragrant. You want it to soften but not brown.

Brown the beef:

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

Add the peppers:

Stir in bell peppers and jalapeño. Cook for 3 to 4 minutes until slightly softened but still holding their shape.

Build the spice layer:

Mix in tomato paste, diced tomatoes, and all spices. Stir well to coat everything evenly and let the spices bloom in the hot pan.

Add the liquid:

Pour in beef broth and bring the mixture to a gentle simmer. Stir from the bottom to make sure nothing is sticking.

The long simmer:

Reduce heat to low, cover, and simmer for 45 minutes. Stir occasionally and check that its at a gentle bubble, not a rolling boil.

Add the beans:

Add kidney beans and black beans. Simmer uncovered for an additional 15 minutes to let the chili thicken and the flavors meld.

Final adjustment:

Taste and adjust seasoning if necessary. The spices should be balanced and the consistency should be thick and hearty.

Serve it up:

Ladle into bowls and add your favorite garnishes. Let people customize their own toppings.

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My dad swore that chili needed to cook all day. I made this version when he visited once and he admitted that sometimes less time works just fine when the ingredients are good.

Make It Your Own

Experiment with different bean combinations or try adding a diced sweet potato for extra heartiness.

The Spices

Toast your cumin and coriander in a dry pan before adding them for a more complex flavor profile.

Serving Ideas

This chili deserves the perfect accompaniments to round out the meal.

• Cornbread is traditional for a reason
• Over rice makes it more filling and stretches the servings
• Fritos on top add a perfect salty crunch

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Nothing beats coming home to a pot of this simmering away, filling the whole house with warmth and spice.

Recipe Questions & Answers

→ How long should chili con carne simmer?

Simmer covered for 45 minutes after adding the broth, then uncover and cook for 15 more minutes once the beans are added. This total simmering time allows the flavors to develop and the sauce to thicken properly.

→ Can I make this chili spicier?

Absolutely. Increase the amount of jalapeño, add more cayenne pepper, or incorporate hotter chili varieties like serrano. You can also add a pinch of cayenne to individual servings for adjustable heat.

→ What proteins work as substitutes for ground beef?

Ground turkey or chicken creates a lighter version while maintaining texture. For a vegetarian option, use plant-based crumbles or extra beans. The cooking time remains similar regardless of protein choice.

→ What sides pair well with chili?

Traditional cornbread is a classic accompaniment, soaking up the rich sauce. Rice also works well as a base. Tortilla chips, crusty bread, or baked potatoes are other excellent options for a complete meal.

→ How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 4 days, or freeze for 2-3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed. The flavors often taste even better the next day.

→ Can I use dried beans instead of canned?

Yes, but they require overnight soaking and longer cooking time. Add pre-cooked dried beans during the final 15 minutes as you would canned beans. Dried beans may absorb more liquid, so adjust broth accordingly.