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Homemade Chili Con Carne

Chili Con Carne

iamwinfred
This Chili Con Carne is comfort food at its finest—hearty, warming, and packed with bold flavors that develop beautifully as it simmers. Toasted spices, a touch of cocoa powder, and a perfect ratio of tender beef to creamy beans create a rich, complex chili that's incredibly forgiving and adaptable to your taste. It's a one-pot crowd-pleaser that tastes even better the next day and freezes beautifully for busy nights.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 425 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot at least 6-quart capacity
  • Wooden spoon or heat-resistant spatula
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener
  • Ladle for serving

Ingredients
  

  • 3 pounds ground beef 1360g, 80/20 blend works best
  • 2 tablespoons olive oil
  • 2 large yellow onions diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 6 cloves garlic minced
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon unsweetened cocoa powder
  • 2 cans crushed tomatoes 28-ounce each; 2 x 794g cans
  • 1 can tomato sauce 15-ounce; 425g
  • 2 tablespoons tomato paste
  • 2 cups beef broth 480ml
  • 2 cans kidney beans 15-ounce each; drained and rinsed; 2 x 425g cans
  • 1 can pinto beans 15-ounce; drained and rinsed; 425g
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Heat Dutch oven over medium-high heat and add olive oil. Brown ground beef in batches, breaking it up and seasoning with salt and pepper, about 8-10 minutes. Transfer to a plate with a slotted spoon, leaving fat in the pot.
  • Reduce heat to medium and sauté onions and bell peppers until onions are translucent and peppers softened, about 8-10 minutes. Add garlic and cook one minute more, stirring constantly.
  • Add chili powder, cumin, smoked paprika, oregano, cayenne, and cocoa powder directly to the vegetables. Stir constantly for 1-2 minutes until very fragrant to release the essential oils.
  • Stir in tomato paste and cook one minute. Return beef to the pot, then add crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, brown sugar, and apple cider vinegar. Season with salt and pepper, bring to a boil, then reduce heat to low.
  • Partially cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning as needed.
  • Add drained and rinsed kidney and pinto beans, stir well, and continue simmering another 30 minutes, stirring occasionally.
  • Adjust salt, pepper, or cayenne to taste. Add broth if too thick or simmer uncovered 15-20 minutes if too thin. Remove from heat and rest 10 minutes before serving.

Notes

  • Use an 80/20 ground beef ratio for enough fat and flavor without greasiness; leaner beef results in dry, less flavorful chili.
  • Don't skip browning the beef—proper caramelization forms the foundation of great chili flavor.
  • Always toast the spices in the hot pot before adding liquids to unlock their full aromatic potential.
  • Keep the heat low so the chili barely bubbles; aggressive boiling can make the meat tough. Plan for at least 2 hours of cooking time.
  • Chili tastes significantly better the next day after flavors marry—make it ahead if possible.
  • Add cayenne gradually; you can always add more heat, but you can't take it away. Balance with brown sugar or sour cream if too spicy.
  • Refrigerate cooled chili in airtight containers up to 5 days; freeze portions up to 3 months, leaving 1 inch of headspace.
  • To thicken, simmer uncovered 20-30 minutes, mash some beans against the pot, or stir in a tablespoon of cornmeal or masa harina in the last 15 minutes.
  • Slow cooker option: brown meat and sauté vegetables first, then cook on low 6-8 hours or high 3-4 hours, adding beans in the last hour.
  • For dried beans, soak 1.5 cups overnight and cook until tender before adding to the chili.

Nutrition

Serving: 1BowlCalories: 425kcalCarbohydrates: 32gProtein: 35gFat: 18gSaturated Fat: 6gCholesterol: 85mgSodium: 980mgFiber: 9gSugar: 10gVitamin A: 25IUVitamin C: 45mgCalcium: 8mgIron: 30mg
Keyword beef chili recipe, chili con carne, comfort food, homemade chili, one pot chili
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