Some meals linger in your memory not just for taste but for the feeling they bring. Chili con carne is one of those dishes for me. It’s that slow-simmered magic that fills the whole house with a spicy, smoky aroma. The kind of scent that wraps around you like a soft blanket on a chilly evening.
Last winter, after a long day of running errands in the cold, I came home to the gentle bubbling sound of chili on the stove. The warmth hit me the second I walked in. The air was thick with the scent of garlic, cumin, and chili powder mingling with tomatoes and tender ground beef. I could almost taste the layers of flavor before sitting down. As I spooned the chili into my bowl, the rich, hearty texture was like a quiet hug. The peppers added a subtle sweetness, while the beans brought a comforting earthiness. Every bite was a reminder that good food can be both simple and deeply satisfying.
- Rich, smoky spices create a complex flavor without overwhelming heat.
- Hearty beans and tender beef provide satisfying texture and protein.
- Simmering slowly lets flavors meld, making every bite comforting and rich.
- Perfect for meal prep or feeding a crowd with leftovers that taste even better the next day.
If you’re hesitant about cooking something that simmers over an hour, don’t be. The hands-on time is minimal, and the reward is worth every minute. Plus, it’s easy to adjust the spice level to your liking, so everyone at the table can enjoy it.
PrintChili Con Carne
A hearty and flavorful chili con carne made with ground beef, beans, tomatoes, and a blend of spices. Perfect for a comforting meal that’s easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound (450g) ground beef
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 (14 ounce/400g) can diced tomatoes
1 (6 ounce/170g) can tomato paste
1 cup beef broth
1 (15 ounce/425g) can kidney beans, drained and rinsed
1 (15 ounce/425g) can pinto beans, drained and rinsed
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 7-8 minutes.
Stir in the diced red and green bell peppers and cook for 3 minutes.
Add the ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to coat the meat and vegetables with the spices.
Pour in the diced tomatoes, tomato paste, and beef broth. Stir to combine.
Bring the chili to a simmer, then reduce the heat to low and cover the pot.
Simmer gently for 45 minutes, stirring occasionally.
Add the drained and rinsed kidney beans and pinto beans to the pot. Stir well.
Continue to simmer uncovered for an additional 15 minutes to thicken the chili.
Taste and adjust seasoning if necessary before serving.
FAQ
Can I make this chili ahead of time? Absolutely. It tastes even better the next day once the flavors have had a chance to deepen. Store leftovers in the fridge for up to four days or freeze for longer storage.
What can I serve with chili con carne? It pairs wonderfully with cornbread, rice, or even a simple green salad to balance the richness.
Is it possible to make this vegetarian? While this version features ground beef, you can substitute with plant-based protein or extra beans and veggies to keep it hearty.
How spicy is this chili? The blend of spices offers warmth and depth without being overwhelmingly hot, but you can always adjust the cayenne to suit your palate.
Ready to fill your kitchen with that inviting chili aroma? Scroll down, save the recipe, and get cooking. Your cozy night is just a pot away.