Chili Con Carne

The first snowfall of the year had just started when my roommate burst through the door with a bag of groceries and declared tonight was chili night. We spent hours hovering over the pot, taking turns stirring and adding another pinch of this or that while old records played in the background. Now every winter, that first snowflake sends me straight to the kitchen.

Last Super Bowl, I accidentally made three times the intended amount when I misread the recipe scaling. My friends stayed until 3am finishing every last bowl and took containers home for lunch the next day.

Ingredients

• 500 g ground beef: Use beef with a bit of fat for richness, though ground turkey works beautifully if you prefer something lighter
• 1 large onion and 2 cloves garlic: These aromatics form the foundation of flavor so take time to cook them until soft and fragrant
• 1 red and 1 green bell pepper: The combination brings sweetness and color, plus they add texture that balances the tender beef
• 400 g canned diced tomatoes and 2 tbsp tomato paste: The paste creates depth while the diced tomatoes provide body and authentic texture
• 400 g each red kidney and black beans: The kidney beans hold their shape perfectly while black beans add creaminess
• 250 ml beef broth: Homemade stock adds incredible depth but a good quality store bought version works perfectly fine
• 2 tsp each cumin and chili powder: These spices are nonnegotiable for that classic chili taste everyone recognizes immediately
• 1 tsp smoked paprika: This is the secret ingredient that adds a subtle smoky flavor as if the chili cooked over a fire

Instructions

Build the aromatic base:

Heat olive oil in your pot over medium heat and cook the diced onion until soft and translucent, about 4 minutes, then add garlic for just 1 minute until fragrant

Brown the beef properly:

Add ground beef and break apart with your spoon, letting it develop a nice brown color for 8 minutes instead of rushing

Add peppers and spices:

Stir in diced bell peppers and jalapeño, cooking until slightly softened, then mix in tomato paste, diced tomatoes and all your spices

Simmer low and slow:

Pour in the beef broth, bring everything to a gentle bubble, then reduce heat and cover to simmer for 45 minutes

Finish with beans:

Add both kinds of beans and simmer uncovered for 15 more minutes so the sauce thickens nicely around them

Save

Serving this chili at my annual winter gathering has become tradition. The pot sits on the stove all evening while people wander through, helping themselves to seconds and thirds while sharing their own food stories.

Make It Your Own

The beauty of chili lies in its adaptability. I have added everything from sweet potatoes to chocolate and each variation brings something new.

Freezing And Storage

This recipe freezes beautifully for up to three months and somehow manages to taste better after thawing. Portion into freezer safe containers with enough room for expansion.

Serving Suggestions

While cornbread is the classic accompaniment, I have discovered that serving over steamed rice turns it into a complete meal that stretches further. The garnishes are not optional in my house.

• Set up a toppings bar so everyone can customize their bowl
• Cornbread needs to be slightly warm when served
• Keep extra hot sauce on hand for the spice lovers

Save

There is something deeply satisfying about a pot of chili bubbling away on the stove while snow falls outside. Simple food at its finest.

Recipe FAQs

→ How long should chili simmer?

Simmer covered for 45 minutes after adding broth, then uncovered for 15 minutes once beans are added. This total simmering time allows flavors to develop while reaching ideal thickness.

→ Can I make this chili ahead of time?

Absolutely. In fact, the flavors deepen and improve overnight in the refrigerator. Reheat gently on the stove, adding broth if needed to adjust consistency.

→ What can I serve with chili con carne?

Classic accompaniments include cornbread, warm tortillas, or steamed rice. Top with shredded cheese, sour cream, diced onions, jalapeños, or fresh cilantro for added texture and flavor.

→ How do I adjust the spice level?

Control heat by varying jalapeño quantity and adjusting cayenne pepper. Start with smaller amounts, taste near the end of cooking, and add more gradually. Removing seeds from peppers reduces intensity.

→ Can I use different beans?

Pinto beans work beautifully in place of either kidney or black beans. For a traditional Texas-style version, omit beans entirely and double the beef. The liquid will reduce more, so monitor closely.

→ Is this suitable for freezing?

This freezes exceptionally well for up to three months. Cool completely, portion into airtight containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating.