Save to Pinterest The winter I moved into my first apartment, my neighbor shoved a Tupperware container of red something into my hands during a hallway encounter. It was chili, thick and dark and flecked with beans, and I ate it standing in my kitchen at midnight while boxes still waited to be unpacked. That container changed how I thought about cooking for one versus cooking for a crowd. Now this recipe is my go-to when snow starts falling or friends randomly show up on a Tuesday night.
Last Super Bowl, I accidentally made triple the amount needed because my brain converted six servings to six cups instead of six people. My small apartment filled with seven friends, all cramped on the couch with mismatched bowls, passing shredded cheese like it was gold dust. Nobody complained about the overflow.
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Ingredients
- Ground beef: The 80/20 ratio gives you enough fat to carry all those spices without needing to add extra oil later
- Yellow onion: Diced small so it practically melts into the background while adding essential sweetness
- Garlic: Fresh minced cloves beat powder every single time, releasing their oils right into the beef fat
- Red and green bell peppers: These add little pockets of sweetness and color that break up the red monotony
- Jalapeño: Keep the seeds if you want heat, remove them if you are feeding people who say spicy means black pepper
- Diced tomatoes: The liquid becomes your base while the tomato pieces break down into the sauce
- Kidney beans: Rinse them thoroughly or your chili will have an odd cloudy color and canned aftertaste
- Tomato paste: This little tube concentrates everything, giving body that a can of tomatoes alone cannot provide
- Beef broth: Use a good quality one because cheap broth makes cheap tasting soup
- Chili powder: Not the same as ground chilies, this blend usually includes cumin, oregano, and garlic already
- Ground cumin: The earthy backbone that makes chili taste like chili instead of spiced meat sauce
- Smoked paprika: Adds a subtle campfire flavor even when you are cooking on a gas stove
- Dried oregano: A little goes a long way and cuts through the richness of the beef
Instructions
- Brown the beef properly:
- Get your heavy pot or Dutch oven hot over medium-high heat, add the ground beef, and really let it sizzle. Break it up with your spoon and let those dark brown bits form on the bottom of the pan before draining any excess fat.
- Soft vegetables make the best base:
- Toss in your onions, garlic, bell peppers, and jalapeño, then cook for about six minutes until the onions turn translucent and the whole mixture smells like someone started cooking dinner three hours ago.
- Wake up the spices:
- Dump in all your spices, that chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Let them cook for just one minute until the air becomes fragrant, then stir in the tomato paste and cook another minute so it loses its raw metallic taste.
- Build the foundation:
- Pour in your diced tomatoes with their juice, the rinsed kidney beans, and the beef broth, using your spoon to scrape up any brown bits stuck to the bottom of the pot. Those bits are where all the flavor lives.
- Low and slow wins the race:
- Bring everything to a gentle bubble, then drop the heat to low, cover it, and walk away for forty-five minutes. Give it an occasional stir, but mostly let the ingredients get to know each other.
- The final adjustment:
- Taste your chili and add more salt if it needs it, maybe another pinch of cayenne if you are feeling brave. If it is too thin, leave the lid off for another ten to fifteen minutes until it thickens up.
Save to Pinterest My dad refused to eat chili for thirty years because a bad cafeteria experience in college traumatized him. Then I made him try a spoonful of this version on a rainy Sunday, and he asked for seconds before he even finished the first bowl. Sometimes people just need the right introduction.
Making It Your Own
The beauty of chili is how forgiving it is, I have added everything from a square of dark chocolate to a splash of coffee, and somehow it always works. Ground turkey makes a lighter version that still satisfies, while a can of black beans mixed with the kidney beans changes the whole texture profile.
The Toppings Situation
Sour cream cools down heat instantly, while shredded sharp cheddar adds a salty punch that cuts through the rich tomato base. Cilantro brings brightness, avocado adds creaminess, and those green onions give you a little crunch in every spoonful.
Serving Suggestions That Work
Cornbread is classic for a reason, its sweetness balancing the spices like they were made for each other. Over steamed white rice, this chili becomes a completely different meal, the grains soaking up every drop of that spiced sauce. Crusty bread works too, if you want something for dipping.
- Make a double batch and freeze half for nights when cooking feels impossible
- Set up a toppings bar and let people build their own bowls
- Leftovers over baked potatoes make tomorrow's lunch feel special
Save to Pinterest There is something deeply comforting about a pot of chili bubbling away on the back burner, filling the whole house with the promise that dinner is taken care of.
Common Questions
- → How long should I simmer chili for the best flavor?
Simmer for at least 45 minutes on low heat. For even deeper flavor, let it cook longer or refrigerate overnight—the spices meld and the taste improves significantly.
- → Can I make this chili less spicy?
Simply omit the jalapeño and reduce or eliminate the cayenne pepper. The chili powder and cumin still provide plenty of flavor without the heat.
- → What can I serve with chili con carne?
Cornbread is the classic pairing, but steamed rice, crusty bread, or tortilla chips work wonderfully. Top with sour cream, shredded cheese, cilantro, or diced avocado.
- → Can I freeze leftovers?
Absolutely. Chili freezes beautifully for up to 3 months. Cool completely, transfer to airtight containers, and thaw in the refrigerator before reheating.
- → How do I make the chili thicker?
Simmer uncovered for 10-15 minutes longer to reduce liquid. You can also mash some of the kidney beans before adding them, or add a tablespoon of cornmeal near the end.
- → Can I use different beans?
Yes! Black beans, pinto beans, or a mix of all three work great. Just keep the total quantity the same for the best texture and consistency.
