Chili Con Carne

The first time I made chili for a Super Bowl party, I accidentally doubled the cayenne pepper because I was distracted by conversation. Everyone loved it, but I kept an extra carton of milk on the table just in case. That kitchen disaster taught me that heat levels are personal, and a good chili recipe should be flexible enough to accommodate different comfort zones.

Last winter my neighbor smelled this simmering through our shared apartment wall and knocked on my door with a bag of cornbread. We ended up eating together at my tiny kitchen table while the snow fell outside. Now whenever I make chili, I make enough to share.

Ingredients

• 1½ lbs ground beef: The 80/20 ratio gives you enough fat to carry the spices without being greasy, though lean works if you prefer to drain it
• 1 large yellow onion: Diced small so it几乎 disappears into the sauce, providing sweetness that balances the heat
• 3 cloves garlic: Minced fresh because garlic powder cant give you that same aromatic kick when it hits the hot pan
• 1 red bell pepper and 1 green bell pepper: Diced into small pieces for color and sweetness that complements the beef
• 1 jalapeño: Seed it for mild warmth or leave some seeds if you want everyone reaching for their water glasses
• 1 can diced tomatoes: The foundation that brings acidity and body to the whole pot
• 2 cans kidney beans: Rinse them well to remove the canning liquid that can make everything taste metallic
• 2 tbsp tomato paste: Concentrated umami that deepens the color and adds velvety thickness
• 1 cup beef broth: Use a good quality one because it becomes part of the flavor base, not just liquid
• 2 tbsp chili powder: The backbone of the dish, so use fresh stuff that still smells vibrant when you open the jar
• 2 tsp ground cumin: That earthy savory note that makes chili taste like chili
• 1 tsp smoked paprika: Adds a subtle smokiness that mimics hours of cooking over a fire
• ½ tsp cayenne pepper: Start here and adjust, because you can always add more but you cant take it back
• 1 tsp dried oregano: A herbal note that brightens all the heavy warm spices
• 1½ tsp salt and ½ tsp black pepper: Season as you go and taste at the end because the salt needs will vary based on your beef and broth

Instructions

Brown the beef:

Heat your Dutch oven over medium-high heat and add the ground beef, breaking it up with your spoon as it cooks until its no longer pink and has some nicely browned bits. Drain the excess fat if there is more than a tablespoon or two pooling in the pot.

Soften the vegetables:

Toss in the onion, garlic, both bell peppers, and jalapeño, cooking for about 6 minutes until the onion is translucent and the peppers have softened slightly.

Wake up the spices:

Add all your spices and stir constantly for one minute until they become fragrant, which happens fast so do not step away.

Add the tomato paste:

Stir in the tomato paste and let it cook for another minute, coating everything and concentrating the tomato flavor.

Build the base:

Pour in the diced tomatoes with their juice, the kidney beans, and the beef broth, stirring to combine and scrape up any flavorful bits from the bottom.

Let it simmer:

Bring everything to a gentle bubble then drop the heat to low, cover it, and let it simmer for 45 minutes while your kitchen fills with incredible smells.

Finish it right:

Taste and add more salt or cayenne if needed, and if you want it thicker, remove the lid and simmer for another 15 minutes until it reaches your preferred consistency.

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This recipe became my go-to for nights when friends gather around the table, spoons in hand, helping themselves to seconds and thirds. Theres something about a simmering pot that makes people linger longer.

Making It Your Own

Ground turkey or chicken work beautifully if you want something lighter, though you might want to add a splash of olive oil to compensate for the lost beef fat. I have also made this entirely vegetarian by using extra beans, a chopped carrot for sweetness, and vegetable broth.

The Perfect Thickness

If you prefer a thicker chili, mash about half a cup of the beans against the side of the pot before adding the broth. This old restaurant trick creates a creamier texture without needing any thickeners or flour.

Serving Suggestions

Cornbread is classic for good reason, especially if you crumble it right into the bowl. Over steamed rice stretches it further and feels more like a complete meal. A simple green salad with bright vinaigrette cuts through all that rich spice.

• Set up a topping bar so everyone can customize their bowl
• Warm your bowls in the oven for extra comfort on cold nights
• Make extra because it freezes beautifully for those nights you dont want to cook

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There is something deeply satisfying about a recipe that rewards patience and brings people together. This chili has fed me through cold winters, celebrations, and quiet Tuesday nights.

Recipe FAQs

→ How spicy is this dish?

The heat level is moderate and adjustable. The jalapeño and cayenne provide warmth, but both can be reduced or omitted for a milder version.

→ Can I make this ahead of time?

Absolutely. Like many stews, the flavors deepen and improve after resting in the refrigerator overnight. It reheats beautifully.

→ What proteins work as substitutes?

Ground turkey or chicken make excellent lighter alternatives while maintaining the dish's hearty texture and flavor profile.

→ How do I thicken the consistency?

Simmer uncovered for an additional 10-15 minutes to reduce liquid, or mash a portion of the beans against the pot's side.

→ What are traditional serving suggestions?

Classic toppings include sour cream, shredded cheddar, cilantro, green onions, and diced avocado. Cornbread or steamed rice make perfect accompaniments.