Chili con Carne Stew

There's something about a pot of chili simmering on a cold evening that makes the whole kitchen feel like home. I discovered this particular version years ago when I needed something hearty to feed a crowd, and it's become the dish I turn to whenever the weather shifts or friends drop by unexpectedly. The beauty of it is how forgiving it is—you can adjust the heat, swap ingredients, and it still comes out tasting like comfort in a bowl. What started as a simple weeknight dinner has become my go-to for lazy Sundays and last-minute gatherings.

I remember the first time I made this for my brother's poker night. I was nervous about feeding a bunch of guys who'd come straight from work, but the moment they started ladling it into bowls with all those toppings, I realized I'd struck gold. Someone asked for the recipe, someone else went back for thirds, and by the end of the night, the pot was nearly empty. That's when I knew this chili had staying power.

Ingredients

• Ground beef (1½ lbs, 80/20 blend): The fat content matters more than you'd think—it keeps the chili rich and flavorful, not lean and thin.
• Yellow onion (1 large, diced): This is your flavor foundation; don't rush chopping it fine.
• Garlic (3 cloves, minced): Fresh garlic makes a noticeable difference, so skip the jarred stuff if you can.
• Red and green bell peppers (1 each, diced): They add sweetness and body that balances the spices beautifully.
• Jalapeño (1, seeded and chopped, optional): Leave the seeds in if you want real heat, remove them if you're cooking for mixed tastes.
• Diced tomatoes (28 oz can): Canned tomatoes are actually perfect here—no peeling required and they're picked at peak ripeness.
• Kidney beans (2 cans, 15 oz each, drained and rinsed): Rinsing them removes excess sodium and starch, so don't skip this step.
• Tomato paste (2 tbsp): This concentrates the tomato flavor and adds body; it's worth its weight in gold.
• Beef broth (1 cup): Use low-sodium broth so you can control the salt yourself.
• Chili powder (2 tbsp): This is the soul of the dish—use good quality, not the old jar sitting in the back of your cabinet.
• Ground cumin (2 tsp): Cumin brings warmth and earthiness that ties everything together.
• Smoked paprika (1 tsp): It adds depth and a hint of smokiness without overwhelming heat.
• Cayenne pepper (½ tsp, adjust to taste): Start conservative and add more at the end if you want it spicier.
• Dried oregano (1 tsp): Oregano is the unsung hero that makes this taste authentically southwestern.
• Salt and black pepper (1½ tsp salt, ½ tsp pepper): Season in layers, not all at once, and taste as you go.

Instructions

Brown the beef:

Heat your pot over medium-high heat and add the ground beef, breaking it apart with a wooden spoon as it cooks. You want it deeply browned and cooked through, not gray—this takes about 5 minutes and gives the chili its rich, savory foundation.

Build the flavor base:

Toss in your diced onion, garlic, both bell peppers, and jalapeño if you're using it. Let them soften together for 5-6 minutes, stirring occasionally—you'll notice the kitchen starting to smell incredible once the garlic hits the hot oil.

Toast the spices:

Add your chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper all at once, stirring constantly for about a minute. This blooms the spices and releases their full flavor rather than leaving them raw-tasting in the pot.

Deepen with tomato paste:

Stir in the tomato paste and cook it for another minute, letting it caramelize slightly in the oil. This step concentrates the tomato flavor and adds a richness that transforms the whole dish.

Build the body:

Pour in your canned tomatoes, drained kidney beans, and beef broth, stirring everything together until it's well combined. The liquid will look loose right now, but it'll reduce and thicken as it simmers.

Let it simmer:

Bring the chili to a gentle boil, then turn the heat down to low and cover it. Let it bubble away for 45 minutes, stirring every 10 minutes or so—this isn't hands-off cooking, but it doesn't demand much from you.

Finish and adjust:

After 45 minutes, taste it and adjust the seasoning. If it seems too thin, uncover it and simmer for another 10-15 minutes to let some liquid evaporate and the flavors concentrate.

Serve and top:

Ladle the chili into bowls and let people build their own with sour cream, cheese, cilantro, green onions, or avocado. The toppings are as important as the chili itself.

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What strikes me most about chili is how it brings people together without trying. It's not fancy, it doesn't require perfect technique, but somehow it manages to be both nourishing and celebratory at the same time. That's the real magic of a good pot of chili.

The Spice Balance Question

I've learned through trial and error that this chili is only as spicy as you want it to be, and that's liberating. When I'm cooking for my family, I keep the jalapeño mild or leave it out entirely and let people add their own heat with cayenne at the table. When it's just for me on a Friday night, I seed a hot jalapeño and add an extra pinch of cayenne because I like the slow burn. The beauty is that chili powder, cumin, and smoked paprika handle the flavor side of things beautifully, so the heat level is honestly optional.

Making It Your Own

One of the reasons this recipe has stayed in rotation for so long is that it's endlessly adaptable. I've made it with ground turkey on nights when I'm being lighter about things, and it's delicious. I've added extra tomato paste when I wanted it thicker, or more broth when I wanted it brothier. I've thrown in beans beyond just kidney beans, scattered in some corn near the end, or stirred in a bit of cocoa powder for depth. None of these are requirements—they're just the little adjustments I've learned make it feel special on different occasions.

Storage and Serving Wisdom

This chili is genuinely better the second day, which makes it one of my favorite dishes for meal prep or feeding a crowd. It keeps beautifully in the fridge for up to five days, and it freezes wonderfully for up to three months—I often make a double batch and tuck half away for a future weeknight. When you reheat it, add a splash of broth or water if it's gotten too thick, and let it warm through gently so the flavors don't get muddled.

• Serve it over rice, with cornbread on the side, or nestled into a baked sweet potato for something different.
• Save the good toppings—fresh cilantro, quality sour cream, and sharp cheddar make the difference between good chili and memorable chili.
• Make extra and freeze it in portions so you always have a warm, homey dinner waiting for a rough day.

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There's something deeply satisfying about feeding people a warm bowl of something you've made with your own hands. This chili does that every single time.

Recipe FAQ

→ What type of ground meat works best?

Ground beef with an 80/20 fat ratio is ideal for a juicy texture, but lean ground beef or turkey can be used for a lighter dish.

→ Can the heat level be adjusted?

Yes, omit jalapeño and reduce cayenne pepper for a milder stew, or add extra chili powder for more spice.

→ How long should I simmer the stew?

Simmer covered for 45 minutes, then optionally uncovered for 10-15 minutes to thicken and deepen flavors.

→ What toppings complement this dish?

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

→ Are there good side dishes to serve with it?

It pairs well with cornbread, steamed rice, or a simple green salad to balance the bold flavors.

→ Is this stew gluten-free?

Yes, it’s naturally gluten-free, but always check canned ingredients to ensure no gluten additives are present.