Robust spicy chili con carne (Printable)

Spicy stew with beef, kidney beans, tomatoes, and fragrant chili spices for comforting meals.

# Ingredient List:

→ 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 tbsp tomato paste
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 0.5 tsp cayenne pepper (adjust to taste)
15 - 1 tsp dried oregano
16 - 1.5 tsp salt (plus more to taste)
17 - 0.5 tsp 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 it up 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 cook for another minute, stirring well.
05 - Pour in diced tomatoes, kidney beans, and beef broth. Stir until combined.
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 - Serve hot with desired toppings such as sour cream, shredded cheddar, cilantro, green onions, or avocado.

# Expert Tips:

01 -
  • It's the kind of dish that smells like it took hours but honestly rewards you for minimal fuss.
  • Each spoonful hits different because of the layered spices—not just heat, but real depth and warmth.
  • It genuinely tastes better the next day, which means you're actually ahead of the game if you make it early.
02 -
  • Rinsing your canned beans isn't optional—it removes the starch that clouds the broth and changes the texture.
  • Don't skip the brief cook-time on the spices and tomato paste; those 2 minutes transform the flavor from one-dimensional to layered and warm.
  • Taste before serving and adjust the salt and heat; everyone's palate is different, and chili is forgiving about tweaks.
03 -
  • Brown your beef properly and let it sit undisturbed for a minute or two in the pot—that crust is where the flavor lives.
  • If you're nervous about heat, start with half the cayenne, taste, and add more; it's impossible to take it back once it's in.
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