Chili con Carne Stew (Print Version)

Hearty Tex-Mex stew with beef, kidney beans, tomatoes, and spices for warm comforting meals.

# What You Need:

→ 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 - ½ tsp cayenne pepper (adjust to taste)
15 - 1 tsp dried oregano
16 - 1½ tsp salt (plus more to taste)
17 - ½ 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 until browned and no longer pink. Drain excess fat as needed.
02 - Add diced onion, garlic, red and green bell peppers, and jalapeño if using. Sauté for 5 to 6 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook for 1 minute, stirring to combine thoroughly.
05 - Pour in diced tomatoes, kidney beans, and beef broth. Stir well to mix all components.
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 a thicker texture, simmer uncovered for an additional 10 to 15 minutes.
08 - Serve hot with optional sour cream, shredded cheese, cilantro, green onions, or avocado.

# Expert Advice:

01 -
  • It comes together in under 15 minutes of actual work, then lets you ignore it while the flavors deepen.
  • The spice blend is balanced enough for kids but potent enough for people who actually like heat.
  • Leftovers taste better the next day, so you're basically giving yourself a gift for tomorrow.
02 -
  • Rinsing your canned beans isn't optional—it removes the thick starch that makes chili taste tinny and dull.
  • Don't skip the minute of blooming spices; it's the difference between chili that tastes like seasoned meat and chili that tastes like actual chili.
  • Taste before serving because every pot of chili is slightly different depending on your tomatoes and broth, and you might need more salt than the recipe says.
03 -
  • The best chili simmers slowly on low heat for at least 45 minutes—rushing it by cranking up the heat gives you tough meat and muddy flavors.
  • Toast your spices for one minute before adding liquids; it's the moment that separates good chili from great chili, and it costs you nothing but attention.
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