Chili con Carne

The first time I made chili for my roommates during a freezing January, our tiny apartment windows actually steamed up from the pot bubbling away on the stove. We ended up eating it straight from bowls while sitting on the living room floor, watching snow pile up outside. Something about that combination of beef, beans, and spices just makes everything feel right with the world, especially when the wind is howling. I've since learned that a really good chili needs about an hour of patience, but the way it fills the whole house with those warm spices is absolutely worth every minute.

Last winter, my neighbor smelled this cooking through our shared wall and showed up with a loaf of cornbread, which honestly was the most perfect pairing I could have imagined. We spent the whole evening swapping stories about our worst cooking disasters while the chili bubbled away. There is something about a simmering pot of this stuff that just pulls people into the kitchen and keeps them there.

Ingredients

• 1½ lbs ground beef: The 80/20 ratio gives you the best flavor, but I have used lean when that is what the grocery store had
• 1 large yellow onion: Diced small so they melt into the background, but trust me, you will taste the difference
• 3 cloves garlic: Fresh garlic is non-negotiable here, the jarred stuff just does not cut it
• 1 red bell pepper and 1 green bell pepper: These add sweetness and color that balance all those bold spices
• 1 jalapeño: Keep the seeds if you like heat, or remove them for a family-friendly version
• 1 can diced tomatoes: Fire-roasted ones add an extra layer of flavor that I honestly cannot get enough of
• 2 cans kidney beans: Rinse them well unless you want cloudy chili, which I learned the embarrassing way
• 2 tbsp tomato paste: This little tube concentrates all the flavors and gives you that rich color
• 1 cup beef broth: Homemade is amazing, but a good store-bought one works perfectly fine
• 2 tbsp chili powder: This is the backbone, so do not skimp, but also do not go overboard
• 2 tsp ground cumin: Earthy and essential, this is what makes it taste like actual chili
• 1 tsp smoked paprika: The secret ingredient that makes people ask what is different about your recipe
• ½ tsp cayenne pepper: Start with half and add more if your crew can handle the heat
• 1 tsp dried oregano: It adds this subtle herbal note that ties everything together beautifully
• Salt and black pepper: Taste at the end because some broths are saltier than others

Instructions

Brown the beef properly:

Get your biggest pot hot over medium-high heat, add the beef, and really break it up with your spoon. Let it get some color and drain the fat unless you want to spoon oil off the top later, which I have done more times than I care to admit.

Cook your vegetables:

Toss in the onions, garlic, both bell peppers, and that jalapeño. Let everything soften for about five minutes until the onions turn translucent and your kitchen starts smelling incredible.

Wake up the spices:

Dump in all those spices and stir for just one minute. The heat releases their oils and suddenly the whole pot becomes this fragrant cloud that makes everyone nearby hungry.

Add the tomato paste:

Stir it around for another minute so it loses that raw canned taste and starts to caramelize slightly against the bottom of the pot.

Bring it all together:

Pour in the tomatoes, beans, and broth. Stir everything until it is one big happy family of ingredients.

Let the magic happen:

Bring it to a bubble, then turn the heat down to low and cover it. Walk away for forty-five minutes, stirring occasionally, and let the flavors become best friends.

Finish strong:

Taste it and add more salt or heat if needed. If it is too thin, take the lid off and simmer for another ten minutes until it thickens up nicely.

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This recipe has become my go-to for game days and rainy Sundays, somehow always ending with people asking for seconds. Last month, my sister insisted I make it for her birthday dinner instead of going out to a restaurant. That is when I knew this recipe had officially become part of our family story.

Making It Your Own

After years of making this exact recipe, I have learned that small changes can make it feel new again. Sometimes I throw in a diced sweet potato for extra sweetness, or swap in black beans for half the kidney beans. One time I accidentally added a can of corn and now my kids will not let me make it any other way.

Serving Ideas That Actually Work

Over the years I have served this chili on baked potatoes, over rice, and even inside bell peppers that have been roasted until tender. My grandmother used to serve it over spaghetti, which sounds strange until you try it and realize it is actually genius. Whatever you choose, just make sure there is plenty of something to soak up all that flavorful sauce.

Leftovers and Storage

This chili keeps beautifully in the refrigerator for up to five days and actually improves as the flavors continue to meld together. I freeze individual portions in freezer bags for those nights when nobody wants to cook but everyone still wants something delicious.

• Let it cool completely before freezing to avoid ice crystals
• Thaw overnight in the refrigerator for the best texture
• Add a splash of broth when reheating if it seems too thick

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There is nothing quite like standing over a steaming pot of homemade chili while snow falls outside. I hope this recipe becomes one you make on repeat and share with people you love.

Recipe FAQs

→ Can I make this chili ahead of time?

Absolutely. In fact, the flavors deepen and improve overnight. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetet, adding a splash of broth if needed.

→ How can I make it thicker?

Simmer uncovered for an additional 10-15 minutes to reduce the liquid. You can also mash a portion of the kidney beans before adding them, or add a tablespoon of cornmeal near the end of cooking.

→ What can I serve with this?

Cornbread is the classic pairing. It also goes well with steamed rice, crusty bread, or over baked potatoes. The toppings bar lets everyone customize their bowl.

→ Can I use different beans?

Yes. Pinto beans, black beans, or a combination work well. For traditional Texas-style, omit beans entirely and focus on the beef and spices.

→ How spicy is this version?

This recipe has moderate heat. Omit the jalapeño and reduce or eliminate the cayenne for a milder version. Add extra cayenne or a second jalapeño if you prefer more fire.

→ Can I make it in a slow cooker?

Brown the beef and vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last hour to prevent them from becoming too soft.