Chili con carne is a robust, slowly simmered stew of ground beef, beans, tomatoes, and a warm blend of chili spices. This recipe is built for the stovetop, where a gentle simmer melds the flavors into a thick, deeply satisfying bowl. It’s a versatile, crowd-pleasing meal that comes together with simple ingredients and rewards a little patience.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 pounds (900 g) ground beef (80/20)
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tablespoons (16 g) chili powder
- 2 teaspoons (5 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (2 g) dried oregano
- ½ teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 (14.5 oz / 411 g) can diced tomatoes, undrained
- 1 (8 oz / 227 g) can tomato sauce
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (240 ml) beef broth
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (6 g) salt, plus more to taste
- ½ teaspoon (1 g) black pepper
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink, about 8–10 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS).
- Add the diced onion and bell pepper to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5–7 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their flavors.
- Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir well, scraping any browned bits from the bottom of the pot.
- Add the drained kidney beans and black beans. Stir to combine.
- Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer gently, stirring occasionally, for 1 hour. This long simmer develops the flavor and thickens the chili.
- After 1 hour, uncover the pot and continue to simmer for another 30 minutes, stirring occasionally, until the chili has thickened to your liking. Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Tips
- Don’t rush the simmer: The low-and-slow cooking is what makes chili taste like chili. The flavors need time to meld and the sauce needs time to reduce. If you’re short on time, you can simmer for just 45 minutes total, but it won’t be as rich.
- Brown the meat well: Don’t crowd the pot. If your pot is small, brown the beef in two batches. A good sear adds flavor through the Maillard reaction.
- Adjust the heat: Start with the listed amount of cayenne and chili powder. You can always add more at the end. For a milder chili, use mild chili powder and omit the cayenne.
- Substitutions: Ground turkey or chicken can replace beef (cook to 165°F / 74°C). If you don’t have kidney beans, use pinto or cannellini beans. You can also use 1–2 fresh minced chipotle peppers in adobo sauce for a smoky heat.
Serving Suggestions
Serve the chili in deep bowls with a choice of toppings: shredded cheddar cheese, sour cream, diced red onion, fresh cilantro, sliced jalapeños, and a wedge of lime. It’s also excellent over steamed rice, with cornbread, or spooned onto hot dogs for a chili dog. A side of tortilla chips or a simple green salad rounds out the meal.
Variations
- Texas-Style Chili: Omit the beans entirely and add more beef, such as cubed chuck roast, for a meat-only chili.
- Vegetarian Chili: Replace the ground beef with a plant-based meat substitute or an extra two cans of beans (like pinto and black). Use vegetable broth instead of beef broth. Cook the plant-based meat according to package directions.
- Spicy Chili: Add 1–2 finely diced fresh jalapeños with the onion and bell pepper, and increase the cayenne to 1 teaspoon.
- Beer Chili: Replace ½ cup (120 ml) of the beef broth with a dark beer (like a stout or porter). Add it after the spices and let it cook off for a richer flavor.
Storage and Reheating
Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze it in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the chili in a pot over medium heat, stirring occasionally, until it is bubbling and heated through to at least 165°F (74°C) as measured with a food thermometer. You can also reheat individual portions in the microwave, stirring every 30 seconds until hot. Add a splash of water or broth if the chili has thickened too much.
Frequently Asked Questions
Can I make this chili in a slow cooker? Yes. Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. The flavors will be just as good.
Why is my chili bitter? A bitter taste can come from burning the spices. Be sure to toast them over medium heat for only 1 minute, stirring constantly, and don’t let them scorch. Also, some chili powders contain more cumin or other spices that can turn bitter if overheated.
Can I use dried beans instead of canned? Yes, but you’ll need to cook them first. Soak 1 cup (180 g) of dried beans overnight, then drain and simmer in fresh water until tender (about 1–1½ hours). Use 2 cups of cooked beans in place of the two cans.
How do I thicken chili? If your chili is too thin, simmer it uncovered for an extra 15–20 minutes to reduce the liquid. You can also mash some of the beans against the side of the pot to release their starch, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Can I add other vegetables? Absolutely. Diced carrots, celery, or even corn are common additions. Add them with the onion and bell pepper so they have time to soften. Frozen corn can be added in the last 10 minutes of cooking.
Is chili better the next day? Many people think yes. The flavors continue to meld and deepen overnight in the refrigerator. Reheat gently and taste for seasoning, as you may need to add a little more salt or a pinch of chili powder to brighten it up.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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