Chili con carne
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This bold Tex-Mex favorite dates back to the 1800s when cattle drivers and trail hands created hearty one-pot meals. Tender chunks of beef slow-simmer with beans, tomatoes, and aromatic spices, creating a complex, warming dish with gentle heat and deep flavor. Originally a frontier food, this versatile comfort staple has evolved into countless regional variations while remaining true to its humble, satisfying roots.
Time & Quantities
Method & Ingredients
Required Equipment: Dutch oven or heavy pot, wooden spoon, measuring cups and spoons
Cooking Method: Slow Cooking
Ingredients
- 2 lbs beef chuck
- 2 tbsp vegetable oil
- 1 large onion
- 3 garlic cloves
- 2 bell peppers
- 2 jalapeños
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 can crushed tomatoes
- 1 can kidney beans
- 1 can pinto beans
- 2 cups beef broth
- 1 tbsp brown sugar
- 2 bay leaves
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup diced green onions
Instructions
- Heat oil in a large Dutch oven over medium-high heat until shimmering - let's get this flavor party started!
- Working in batches to avoid overcrowding, add beef cubes and brown on all sides, about 3-4 minutes per batch. Transfer to a plate.
- Reduce heat to medium and add onion to the pot. Cook until softened, about 5 minutes, scraping up the flavorful browned bits from the bottom.
- Add garlic, bell peppers, and jalapeños. Cook for 3 minutes until peppers begin to soften.
- Stir in chili powder, cumin, oregano, paprika, and cayenne. Cook for 1 minute until fragrant - your kitchen should now smell amazing!
- Return beef to the pot. Add crushed tomatoes, beans, beef broth, brown sugar, and bay leaves. Season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1,5 hours, stirring occasionally.
- Remove lid and continue simmering for 30 minutes until beef is tender and chili has thickened - patience makes perfect chili!
- Remove bay leaves and adjust seasoning if needed.
- Serve hot in bowls topped with shredded cheese, sour cream, cilantro, and green onions.
Storage & Make-Ahead
Storage Advice: Store in an airtight container in refrigerator up to 4 days. Flavors improve with time.
Make-Ahead & Freezing Tips: Makes excellent leftovers and freezes beautifully for up to 3 months. Make a double batch and freeze in portion-sized containers for quick meals.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 520
- Protein: 40g
- Fat: 25g (Saturated: 10g)
- Carbohydrates: 35g (Fiber: 12g, Sugar: 8g)
- Vitamin A: 35% DV
- Vitamin C: 70% DV
- Calcium: 20% DV
- Iron: 45% DV
Allergen Information: Contains dairy (cheese, sour cream)
Dietary Information: Contains dairy; not suitable for vegans, vegetarians, or those with dairy allergies
Serving & Variations
Serving Suggestions: Serve with cornbread or tortilla chips on the side. Set up a toppings bar with cheese, sour cream, onions, avocado, and hot sauce for guests to customize their bowls.
Wine or Drink Pairing: Robust red wines like Zinfandel or Syrah complement the rich flavors. For beer, try a dark Mexican lager or amber ale.
Possible Recipe Variations: Vegetarian Chili: Substitute beef with extra beans and add diced mushrooms for meaty texture. White Chili: Use chicken and white beans with green chiles. Three-Meat Chili: Combine beef, pork, and bacon for extra richness.
Additional Notes: For authentic Texas-style chili, omit the beans. For Cincinnati-style, serve over spaghetti with diced onions and extra cheese.
Made this last night and it was super delish! I add little more cumin and some smoked paprika for extra flavor. Let it simmer like 45 minutes longer than recipe say and the meat got so tender. Topped with sour cream, cheese and green onions. Even better the next day for lunch!
can i use turkey instead of beef? trying to eat healthier these days
Sure, you can certainly do that!