Chili con Carne Stew (Print version)

A bold Tex-Mex stew with ground beef, kidney beans, peppers, and aromatic spices for cozy meals.

# What You Need:

→ Meats

01 - 1.5 lbs ground beef (80/20 or lean)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped (optional)

→ Canned & Pantry

07 - 1 (28 oz) can diced tomatoes
08 - 2 (15 oz each) cans kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tablespoons chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon cayenne pepper (adjust to taste)
15 - 1 teaspoon dried oregano
16 - 1½ teaspoons salt (plus more to taste)
17 - ½ teaspoon black pepper

→ Optional Toppings

18 - Sour cream
19 - Shredded cheddar cheese
20 - Chopped cilantro
21 - Sliced green onions
22 - Diced avocado

# Directions:

01 - Heat a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion, garlic, red and green bell peppers, and jalapeño if using. Sauté for 5 to 6 minutes until vegetables soften.
03 - Stir in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and stir, cooking for 1 minute.
05 - Pour in diced tomatoes, kidney beans, and beef broth. Stir well to combine.
06 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
07 - Taste and adjust seasoning as needed. For thicker chili, simmer uncovered for an additional 10 to 15 minutes.
08 - Ladle the chili into bowls and serve hot with optional toppings such as sour cream, shredded cheddar, cilantro, green onions, or avocado.

# Expert Advice:

01 -
  • It smells incredible while cooking—the kind of aroma that makes everyone ask what's for dinner before they even sit down.
  • Completely customizable with toppings, so everyone gets their perfect bowl without extra work from you.
  • Tastes noticeably better the next day, which means you can make it ahead and actually relax when guests arrive.
02 -
  • Don't skip the spice-toasting step—those spices need heat to release their oils, otherwise they're just powder floating in your pot.
  • Taste your chili multiple times during cooking, not just at the end; adjusting seasoning gradually makes a smoother flavor than one big correction.
  • If it's too spicy, add a splash of broth or a spoonful of sour cream to individual bowls rather than trying to fix it in the pot.
03 -
  • If your chili tastes good but feels like it's missing something, you probably need salt—trust me on this.
  • Let the beef brown completely without stirring it for the first minute; this creates the flavorful fond that makes everything taste deeper.
  • Never rush the simmer; the longer it sits, the more the flavors settle into each other and become one flavor instead of many.
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