Save Winter Warming Chili con Carne A hearty, robust stew featuring tender beef, beans, and warming spices perfect for cold winter nights.
This chili has become my go-to comfort food during chilly months, bringing warmth and satisfaction every time.
Ingredients
- Meats: 2 lbs (900 g) beef chuck, cut into 1/2-inch cubes, 2 tbsp olive oil
- Vegetables: 1 large onion, finely chopped, 3 cloves garlic, minced, 1 red bell pepper, diced, 1 green bell pepper, diced, 1 jalapeño, seeded and minced (optional for extra heat)
- Canned Goods: 2 x 14 oz (400 g) cans diced tomatoes, 1 x 15 oz (425 g) can kidney beans, drained and rinsed, 1 x 15 oz (425 g) can black beans, drained and rinsed, 2 tbsp tomato paste
- Spices & Seasonings: 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper (adjust to taste), 1 tsp salt, 1/2 tsp black pepper
- Liquids: 2 cups (480 ml) beef broth
- Optional Toppings: Sour cream, Shredded cheddar cheese, Chopped cilantro, Sliced green onions, Lime wedges
Instructions
- Step 1:
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat Add beef and brown on all sides working in batches if necessary Remove and set aside
- Step 2:
- In the same pot add onions and cook for 3 to 4 minutes until softened Add garlic bell peppers and jalapeño cook for another 3 to 4 minutes
- Step 3:
- Stir in chili powder cumin paprika oregano cayenne salt and black pepper cook for 1 minute until fragrant
- Step 4:
- Add tomato paste and cook for 1 minute stirring constantly
- Step 5:
- Return browned beef to the pot Add diced tomatoes (with juice) beef broth kidney beans and black beans Stir well to combine
- Step 6:
- Bring to a boil then reduce heat to low Cover and simmer for 1 hour stirring occasionally
- Step 7:
- Remove the lid and simmer uncovered for an additional 30 minutes or until the chili thickens and beef is tender
- Step 8:
- Taste and adjust seasoning as desired Serve hot with your choice of toppings
Save Serving this chili has created many cozy family dinners where everyone gathers around the table full of warmth and smiles.
Required Tools
Large Dutch oven or heavy pot, Chefs knife, Cutting board, Wooden spoon, Ladle
Allergen Information
Contains None of the major allergens (milk eggs fish shellfish tree nuts peanuts wheat soy) unless toppings are used If using sour cream or cheese contains dairy Always check canned goods and toppings for hidden allergens
Nutritional Information
Calories 420 Total Fat 13 g Carbohydrates 33 g Protein 40 g (per serving without toppings)
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This chili is a perfect balance of spice and heartiness, ideal for sharing with loved ones anytime the temperature drops.
Recipe FAQs
- → What cuts of beef work best for this chili?
Beef chuck cut into cubes is ideal as it becomes tender and flavorful after slow simmering.
- → Can I adjust the spice level in this dish?
Yes, reduce or omit jalapeño and cayenne pepper for a milder version without losing flavor.
- → Are canned beans necessary or can I use dried ones?
Canned beans save time and provide consistent texture, but soaked dried beans can be used if cooked fully beforehand.
- → What sides complement this hearty stew?
Rice, cornbread, or tortilla chips make excellent accompaniments, adding texture and balance.
- → How do I thicken the chili if needed?
Simmer uncovered to reduce liquid or stir in a small amount of tomato paste for added thickness.