Chili con Carne Spicy Stew

I threw together my first pot of chili on a Sunday afternoon when the wind rattled the kitchen window and I had nothing but canned goods and frozen beef in the house. The smell of cumin hitting hot oil stopped me in my tracks. By the time it had simmered for an hour, the whole apartment smelled like a roadside diner in the best way possible, and I knew I'd be making this every time the temperature dropped.

The first time I made this for a group, I doubled the batch and set out bowls of cheese, sour cream, and cilantro on the counter. People kept going back for seconds, scraping the bottom of the pot with the ladle, and someone asked if I'd been making chili my whole life. I hadnt, but that night it became my signature dish anyway.

Ingredients

• Ground beef: The 80/20 blend gives you enough fat to keep everything moist without turning the pot greasy, and it browns beautifully when you let it sit undisturbed for a minute.
• Yellow onion: Diced small, it melts into the background and sweetens the whole base without announcing itself.
• Garlic: Mince it fresh, the jarred stuff doesnt bloom the same way when it hits the heat.
• Red and green bell peppers: They add color and a mild vegetal sweetness that balances the spice.
• Jalapeño: Seeding it tames the heat but keeps the flavor, skip it entirely if youre cooking for kids.
• Diced tomatoes: The canned kind works perfectly here, no need to peel fresh ones.
• Kidney beans: Drain and rinse them well or the starchy liquid will make everything taste like the can.
• Tomato paste: Cooking it for a minute before adding liquid deepens the tomato flavor and kills any tinny taste.
• Beef broth: It ties everything together and keeps the chili from being too thick or pasty.
• Chili powder: The backbone of the dish, make sure yours isnt older than a year or itll taste like dust.
• Cumin: This is what makes it smell like chili and not just spiced tomato soup.
• Smoked paprika: Adds a campfire depth that regular paprika cant touch.
• Cayenne pepper: A little goes a long way, start with less if youre unsure.
• Dried oregano: It adds an earthy note that rounds out the heat.
• Salt and black pepper: Taste before serving, chili always needs more salt than you think.

Instructions

Brown the Beef:

Heat your pot over medium-high and add the ground beef, breaking it up as it cooks until its no longer pink and starting to get a little crispy at the edges. Drain off any pooling fat if it looks excessive.

Soften the Vegetables:

Toss in the onion, garlic, bell peppers, and jalapeño, stirring everything together until the onion turns translucent and the peppers lose their raw crunch, about five or six minutes.

Bloom the Spices:

Add chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper, stirring constantly for a minute until the kitchen smells like a spice market. This step wakes up the flavors and keeps them from tasting flat.

Cook the Tomato Paste:

Stir in the tomato paste and let it cook for another minute, coating everything in a thick red layer.

Add the Liquids and Beans:

Pour in the diced tomatoes, kidney beans, and beef broth, scraping up any browned bits stuck to the bottom of the pot.

Simmer Low and Slow:

Bring everything to a gentle boil, then turn the heat down to low, cover, and let it simmer for 45 minutes, stirring every now and then. The longer it cooks, the more the flavors meld together.

Adjust and Thicken:

Taste and add more salt if needed, and if you want it thicker, take the lid off and simmer for another 10 to 15 minutes.

Serve:

Ladle it into bowls and set out your toppings so everyone can build their own perfect bowl.

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One winter I made a huge batch and froze it in quart containers, and for weeks I had homemade chili ready in twenty minutes whenever I didnt feel like cooking. It felt like having a secret stash of comfort, and I started doing it every fall without even thinking about it.

What to Serve With It

Cornbread is the obvious pairing, especially if its still warm and you can smear butter on it before dunking it in the bowl. I also love it over steamed white rice when I want something more filling, or with tortilla chips on the side for scooping. A simple green salad with lime vinaigrette cuts through the richness and makes the whole meal feel more complete.

How to Store and Reheat

Let the chili cool completely before transferring it to airtight containers, then refrigerate for up to four days or freeze for up to three months. When you reheat it on the stove, add a splash of broth or water to loosen it up, because it thickens as it sits. I usually reheat it over medium-low heat, stirring occasionally, until its hot all the way through and bubbling gently at the edges.

Make It Your Own

If you want it milder, leave out the jalapeño and cut the cayenne in half, or swap the ground beef for ground turkey or chicken if you prefer something leaner. I've also added a spoonful of cocoa powder and a splash of coffee for a deeper, almost mole-like richness, and it worked better than I expected.

• Stir in a handful of frozen corn during the last ten minutes for a touch of sweetness.
• Top with crumbled bacon for a smoky, salty crunch that changes everything.
• Add a squeeze of lime juice right before serving to brighten the whole bowl.

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This chili has gotten me through cold nights, last-minute dinners, and more potlucks than I can count. Every time I make it, it feels like coming home.

Recipe FAQs

→ How can I adjust the heat level in this stew?

To reduce spiciness, omit the jalapeño and decrease cayenne pepper. For a hotter dish, add extra chili powder or keep the jalapeño seeds.

→ Can I substitute the beef with other meats?

Yes, ground turkey or chicken are excellent alternatives for a lighter option without sacrificing flavor.

→ What toppings complement this stew best?

Common toppings include sour cream, shredded cheddar, chopped cilantro, sliced green onions, and diced avocado for added texture and freshness.

→ Is it necessary to simmer the stew for a long time?

Simmering for 45 minutes allows flavors to meld and ingredients to tenderize. For thicker consistency, simmer uncovered for an extra 10–15 minutes.

→ What side dishes pair well with this spicy stew?

Cornbread and steamed rice are traditional sides that complement the rich, spicy flavors and add balance to the meal.