Chili con Carne Spicy Stew

The first snowfall of the year had just started when my roommate Sarah burst through the door with a massive bag of groceries and declared we were making chili that night. She had this theory that chili needed to simmer longer than anyone actually bothers with, and honestly she changed everything I thought I knew about this comfort classic.

I made this for a Super Bowl party years ago when I barely knew how to cook, and people kept asking for the recipe. Watching my friends hover around the stove, dipping in with whatever bread or crackers they could find, taught me that simple food made with care creates the best memories.

Ingredients

• 1½ lbs ground beef: The 80/20 ratio gives you richness without overwhelming grease
• 1 large yellow onion: Diced small so it virtually disappears into the sauce
• 3 cloves garlic: Minced fresh because nothing beats that first hit of aroma
• 1 red bell pepper: Adds sweetness and color that balances the heat
• 1 green bell pepper: For texture and that classic chili look
• 1 jalapeño: Leave the seeds in if you like it fiery, remove them for gentle warmth
• 1 can diced tomatoes: The foundation that everything else builds upon
• 2 cans kidney beans: Rinse them well unless you want cloudy chili
• 2 tbsp tomato paste: The secret ingredient that deepens the color and flavor
• 1 cup beef broth: Use homemade if you have it, but store-bought works perfectly
• 2 tbsp chili powder: Not just heat but that earthy backbone flavor
• 2 tsp ground cumin: Essential for that unmistakable chili aroma
• 1 tsp smoked paprika: Adds a subtle bacon-like smokiness without meat
• ½ tsp cayenne pepper: Start here and adjust if your spice tolerance runs high
• 1 tsp dried oregano: A touch of herbal brightness that cuts through the richness
• 1½ tsp salt: Plus more at the end because beans and tomatoes need seasoning
• ½ tsp black pepper: Freshly ground makes a noticeable difference

Instructions

Brown the beef:

Cook ground beef in a large Dutch oven over medium-high heat, breaking it apart with your spoon until its no longer pink. Drain some fat if there is an excessive amount, but leave a little for flavor.

Soften the vegetables:

Add onion, garlic, both bell peppers, and jalapeño to the pot. Sauté for 5 to 6 minutes until the onion turns translucent and the peppers have lost their raw crunch.

Bloom the spices:

Sprinkle in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Stir constantly for 1 minute until the spices become fragrant and toast slightly.

Add depth with tomato paste:

Stir in the tomato paste and let it cook for another minute, coating the vegetables and beef in its concentrated flavor.

Build the base:

Pour in the diced tomatoes with their juices, kidney beans, and beef broth. Stir everything together thoroughly, scraping up any browned bits from the bottom.

Simmer slowly:

Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for 45 minutes, stirring occasionally to prevent sticking.

Finish and adjust:

Taste and add more salt or spices if needed. For thicker chili, uncover and simmer 10 to 15 more minutes until it reaches your preferred consistency.

Save

Last winter my neighbor texted me at midnight saying she could smell my chili through the apartment vents and wanted to trade a slice of her banana bread for a bowl. Some recipes become more than food, they become part of your story.

Making It Your Own

Ground turkey or chicken work wonderfully here if you want something lighter. The spices carry the dish just as well, though I recommend adding a splash of extra oil to compensate for less fat.

Serving Suggestions That Work

Cornbread is the classic pairing for good reason, that slight sweetness and crumbly texture soaks up the sauce perfectly. A simple green salad with acidic dressing cuts through the richness and balances the meal.

Storage and Make-Ahead Tips

This chili keeps in the refrigerator for up to 5 days and freezes for 3 months. Portion it into containers before freezing so you can pull out exactly what you need for quick weeknight dinners.

• Cool completely before refrigerating to prevent condensation
• Reheat gently on the stove with a splash of broth to loosen it up
• The flavors will intensify overnight, so season lightly on day one

Save

There is something deeply satisfying about a pot of chili bubbling away on the stove, filling your home with warmth and promise. Make this for someone you love.

Recipe Q&A

→ How do I adjust the heat level?

Reduce or omit jalapeño and cayenne pepper for a milder flavor, or add more cayenne to increase the spice.

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken can be used for a lighter alternative while keeping the stew flavorful.

→ What is the best way to thicken the stew?

Simmer uncovered for 10–15 minutes to reduce the liquid and achieve a thicker consistency.

→ Which toppings complement the stew?

Sour cream, shredded cheddar, chopped cilantro, sliced green onions, and diced avocado add texture and flavor contrasts.

→ How should I store leftovers?

Refrigerate in an airtight container; flavors deepen overnight making it even more delicious the next day.