Chili con Carne Stew

There's something about the smell of chili simmering on a cold evening that pulls everyone into the kitchen. I discovered this version years ago when I had friends coming over unexpectedly and only an hour to make something that felt special. What started as a quick idea became the dish I now make whenever I want to feed people without fuss, because somehow a pot of chili con carne does exactly that—it brings everyone together without demanding perfection.

I made this for my roommate's birthday dinner once, and someone asked for the recipe before even finishing their bowl. That moment stuck with me, not because it was fancy, but because it proved that honest food made with care registers with people more than anything complicated ever could.

Ingredients

• Ground beef (1½ lbs, 80/20 blend): The fat ratio matters more than you'd think; leaner beef makes the chili taste thin, while this ratio gives you natural richness without greasiness.
• Yellow onion (1 large, diced): This is your flavor foundation, so don't rush the dicing or the cooking time.
• Garlic (3 cloves, minced): Fresh is non-negotiable here; garlic powder will flatten everything.
• Red and green bell peppers (1 each, diced): They add sweetness and body that balances the spice beautifully.
• Jalapeño (1, seeded and chopped): This is where you control the heat; remove it entirely for mild or add an extra one for genuine kick.
• Diced tomatoes (28 oz can): Don't use sauce or paste as a substitute; the texture of whole diced tomatoes is what gives chili its character.
• Kidney beans (2 cans, 15 oz each): Rinsing them removes the starchy liquid that can make the chili gummy.
• Tomato paste (2 tbsp): This deepens everything and adds umami that surprised me the first time I used it properly.
• Beef broth (1 cup): Use the good stuff; weak broth shows immediately in the final taste.
• Chili powder (2 tbsp): This is the backbone; don't skimp or substitute with cayenne alone.
• Cumin (2 tsp): It adds earthiness that makes people wonder what the secret ingredient is.
• Smoked paprika (1 tsp): The smoke is subtle but changes everything about the depth.
• Cayenne (½ tsp): Start conservative; you can always add more heat once it's cooked.
• Oregano (1 tsp dried): Fresh won't work here; dried oregano has the right intensity for long cooking.
• Salt and black pepper: Taste as you go; a good chili needs aggressive seasoning.

Instructions

Brown the beef:

Heat your pot over medium-high and add the ground beef, breaking it apart with a spoon as it cooks. You want small crumbles, not chunks. Once it's no longer pink, drain the excess fat if there's more than a thin layer sitting on top.

Build the flavor base:

Add your diced onion, garlic, both peppers, and jalapeño to the beef. Sauté for 5 to 6 minutes until you can smell the sweetness of the onions and they start to turn translucent. This is where patience pays off.

Bloom the spices:

Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for about 1 minute until the smell becomes almost overwhelming; that's your signal the spices are awakening and releasing their oils into the heat.

Deepen with tomato:

Add tomato paste and stir it through everything, letting it cook for another minute. This step sounds small but transforms the whole pot.

Add the liquids:

Pour in your diced tomatoes, drained kidney beans, and beef broth. Stir everything together, making sure nothing is stuck to the bottom of the pot.

Let it simmer:

Bring the chili to a gentle boil, then lower the heat to low and cover it. Simmer for 45 minutes, stirring occasionally. The chili will thicken and the flavors will meld into something greater than their parts.

Finish strong:

Taste it and adjust salt, spice, or anything else that feels off. If it looks too thin, leave the lid off and simmer another 10 to 15 minutes until the texture satisfies you.

Save

The best compliment I ever got on this chili was when someone came back for thirds and said they couldn't quite name what made it feel like home. That's when I knew I'd gotten something right.

Why This Works

Chili con carne succeeds because it relies on time and proper layering rather than technique. The long simmer lets the beans absorb the spiced liquid while the tomatoes break down into the sauce, creating a texture that feels substantial without any fussy steps. The spice blend—chili powder as the main note, cumin for earthiness, smoked paprika for depth, and just enough cayenne to keep things interesting—creates balance rather than heat for its own sake.

The Toppings Matter

I used to think toppings were optional garnish, but they're actually where each person gets to claim the dish as their own. Cool sour cream cuts through the richness, sharp cheddar adds a different kind of depth, fresh cilantro wakes everything up, and avocado brings an unexpected creaminess. The green onions are just brightness. Let people build their own bowl rather than deciding for them.

Adaptations and Secrets

This chili is flexible because the foundation is solid. If you want less heat, remove the jalapeño entirely and drop the cayenne to a quarter teaspoon; the chili will still taste complex without any burn. For a lighter version, ground turkey or chicken works, though you'll want to add a bit more salt because the leaner meat doesn't carry flavor quite as far. If you're cooking for someone who hates beans, you can reduce them, but I wouldn't skip them entirely because they give the chili its body.

• Leftovers freeze beautifully for up to three months, and chili is one of those rare dishes that actually tastes better after freezing because the flavors have time to meld.
• Cornbread or steamed rice on the side isn't decoration; it's necessary for soaking up the sauce and stretching the meal if you need to feed more people than expected.
• Start with less cayenne than the recipe calls for and add more at the end if needed; it's easier to make chili spicier than to tone it down once you've overshot.

Save

This chili is the kind of dish that asks nothing of you but gives everything back—it fills the house with warmth, it feeds people in a way that feels generous, and it gets better the longer it sits. Make it, serve it, and watch what happens.

Recipe FAQs

→ Can I adjust the heat level of this chili?

Yes, simply omit the jalapeño and reduce or skip the cayenne pepper to make it milder without losing flavor.

→ What meat alternatives work well in this dish?

Ground turkey or chicken can be used instead of beef for a lighter version, maintaining the stew's hearty texture.

→ How can I thicken the stew if needed?

Simmer uncovered for an extra 10 to 15 minutes to reduce liquid and thicken the consistency.

→ What toppings complement this chili stew best?

Common toppings include sour cream, shredded cheddar, chopped cilantro, sliced green onions, and diced avocado.

→ Is this dish suitable for gluten-free diets?

Yes, all main ingredients are naturally gluten-free, but always verify canned products for gluten cross-contamination.