Chili con Carne

My roommate in college used to make a massive pot of chili every Sunday while we studied for finals. The whole apartment would smell like spices and simmering beef for hours. Sometimes I'd catch her just standing over the pot, wooden spoon in hand, looking completely content in her oversized sweater. She taught me that chili isn't rushed. It's one of those dishes that rewards patience and low, slow heat. Now whenever I make it, I'm back in that tiny kitchen with textbooks spread everywhere.

Last winter, I made this for a Super Bowl party when my sister was pregnant and craving something hearty but not too heavy. She went back for thirds. Her husband, who swore he hated kidney beans, admitted he'd been secretly eating the leftovers straight from the container at 2 AM. There's something about a really good chili that turns people into storytellers. By the end of the night, everyone was sharing their grandmother's secret ingredient or the time they accidentally made something way too spicy. Food does that.

Ingredients

• Ground beef: The 80/20 ratio gives you enough fat to carry all those spices without being greasy, though lean works if you drain it well
• Yellow onion: This becomes the foundation of flavor, so take your time dicing it evenly
• Garlic: Fresh minced garlic makes a difference you can taste, so skip the pre-minced stuff in jars
• Red and green bell peppers: They add sweetness and texture that balance the heat
• Jalapeño: Leave the seeds in if you want it to really bite, or take them out for a gentler warmth
• Diced tomatoes: Look for tomatoes with their juices still in the can, that liquid becomes part of the broth
• Kidney beans: Rinse them thoroughly to remove the canned taste and excess starch
• Tomato paste: This little tube concentrates everything and gives the chili its deep color
• Beef broth: Homemade is great, but a good quality store-bought version works perfectly fine
• Chili powder: This is your main flavor driver, so use a fresh container if yours has been sitting open for months
• Ground cumin: Earthy and essential, it's what gives chili its distinctive aroma
• Smoked paprika: Adds this incredible subtle smokiness without having to actually smoke anything
• Cayenne pepper: Start with half if you're nervous about heat, you can always add more
• Dried oregano: Surprisingly important, it adds an herbal undertone that keeps everything from tasting too heavy
• Salt and black pepper: Taste at the end and adjust, canned tomatoes and broth vary in sodium content

Instructions

Brown the beef:

Get your Dutch oven good and hot over medium-high heat, add the ground beef and let it develop some color before breaking it apart. Drain the excess fat if there's more than a tablespoon or two pooling at the bottom.

Soften the vegetables:

Add the onion, garlic, both bell peppers, and jalapeño to the pot. Cook them for about six minutes, stirring occasionally, until they're fragrant and starting to look translucent at the edges.

Wake up the spices:

Stir in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Let them cook for just a minute, until the smell becomes incredibly intense and you can almost taste the air.

Add the tomato paste:

Stir in the tomato paste and let it cook for another minute, getting it evenly distributed and slightly darkened. This step concentrates the tomato flavor and removes the raw canned taste.

Combine everything:

Pour in the diced tomatoes with their juice, the kidney beans, and the beef broth. Stir until everything is well combined and the tomato paste has dissolved into the liquid.

Simmer low and slow:

Bring it to a gentle boil, then immediately drop the heat to low. Cover it and let it simmer for forty-five minutes, stirring every so often to make sure nothing's sticking to the bottom.

Finish it right:

Taste it and adjust the seasoning if needed. If you want it thicker, remove the lid and simmer for another ten to fifteen minutes while you set out toppings and call everyone to the table.

Save

My now-husband told me he wasn't much of a chili person when we first started dating. I made this recipe anyway, mostly because I was craving it. He ate three bowls that night and asked when I'd make it again. Some recipes just have that way of winning people over quietly, without any fanfare. Now it's our snow day tradition, the thing we make when the world outside feels overwhelming and we just want something warm and familiar inside.

Making It Your Own

Once you've made this a few times, you'll start developing opinions. Maybe you'll discover you love dark chocolate melted into the pot, or maybe you'll become fierce about never adding beans. I've tried adding a splash of coffee, a cinnamon stick, even a splash of beer. Some experiments worked beautifully, others are stories for another day. The best version is always the one that tastes like home to you.

What To Serve With Chili

Cornbread is classic for a reason. Something sweet and crumbly balances the heat perfectly. I've also served it over baked potatoes, which feels indulgent and turns it into a meal. Rice works well if you want to stretch it further, and a simple green salad with a sharp vinaigrette cuts through the richness. Keep toppings out and let everyone build their own bowl.

Storing And Freezing

This recipe doubles beautifully and freezes like a dream. Let it cool completely before portioning into containers, leaving some space at the top since liquids expand when frozen. I like to freeze it in two-cup portions, perfect for quick lunches. It'll keep in the refrigerator for four days and in the freezer for three months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it looks too thick.

• Label your containers with the date because frozen chili all starts to look the same after a while
• Reheat on the stove rather than the microwave for better texture
• Consider making a double batch even if you're cooking for two, you'll thank yourself later

Save

There's something deeply satisfying about a pot of chili bubbling away on the stove. It's not fancy food. It's just honest, nourishing, and exactly what you need sometimes. Grab a spoon and make some memories.

Recipe FAQs

→ How spicy is this chili?

The heat level is medium from the chili powder and optional jalapeño. Adjust cayenne or omit jalapeño for a milder version.

→ Can I make this in a slow cooker?

Yes, 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.

→ What toppings work best?

Sour cream, shredded cheddar, fresh cilantro, diced avocado, sliced green onions, or crushed tortilla chips are classic choices.

→ How long does it keep?

Stores refrigerated for 4-5 days or frozen for up to 3 months. The flavors actually improve after a day or two.

→ What should I serve with it?

Cornbread, steamed rice, crusty bread, or tortilla chips make perfect accompaniments to soak up the flavorful sauce.

→ Can I use different beans?

Black beans, pinto beans, or a mix of beans work well. Just keep the total quantity around two 15-ounce cans.