Spicy Chili Con Carne

The first time I made chili for a Super Bowl party, I accidentally doubled the cayenne. Everyone was sweating and reaching for drinks, but somehow it became the most requested recipe. Now I know that the magic lies in building layers of flavor, not just heat.

My roommate in college used to make a huge pot every Sunday, and we would eat it for dinner throughout the week while studying. There was something so comforting about coming home to that familiar smell simmering away on the stove.

Ingredients

• Ground beef: The 80/20 ratio gives you the best balance of flavor and richness, though lean works if you prefer to drain the fat
• Yellow onion: This is the foundation that creates sweetness as it cooks down
• Garlic: Fresh minced garlic makes all the difference compared to the stuff in jars
• Red and green bell peppers: They add sweetness and texture that complement the beef beautifully
• Jalapeño: Keep some seeds in if you want real heat, or remove them entirely for a family-friendly version
• Diced tomatoes: The juice becomes part of the broth, so do not drain the can
• Kidney beans: Rinse them well to remove the canning liquid, which can taste metallic
• Tomato paste: This little tube concentrates the tomato flavor and deepens the color
• Beef broth: Homemade stock is wonderful, but a good quality boxed broth works perfectly fine
• Chili powder: This is your base spice, so use a fresh container for the best impact
• Ground cumin: It adds that earthy, warm flavor that makes chili taste like chili
• Smoked paprika: This secret ingredient gives a subtle smoky depth without using a smoker
• Dried oregano: Mexican oregano is traditional, but the Italian variety in your pantry works great
• Salt and black pepper: Taste at the end and adjust, as some brands of chili powder contain salt already

Instructions

Brown the beef:

Cook the meat in a heavy pot over medium-high heat, breaking it apart until it is no longer pink

Soften the vegetables:

Add the onion, garlic, peppers, and jalapeño, cooking until they are fragrant and starting to collapse

Wake up the spices:

Stir in all the spices and let them cook for just a minute until they become incredibly aromatic

Add the tomato base:

Mix in the tomato paste and let it caramelize slightly, coating everything in a rich red layer

Combine everything:

Pour in the tomatoes, beans, and broth, stirring until it is all one beautiful mixture

Let it simmer:

Bring to a bubble then lower the heat, cover, and let it cook slowly while the flavors meld together

Thicken to perfection:

If you want a heartier chili, remove the lid for the last 15 minutes to let it reduce and concentrate

Make it your own:

Taste and add more salt, cayenne, or chili powder until it is exactly how you like it

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Last winter, my neighbor shoveled my driveway while a pot of this simmered on my stove. She came over for a bowl afterward, and we ended up sitting at the kitchen table for hours talking while the snow fell outside.

The Perfect Consistency

Some people like their chili spoon-thick, while others prefer it more like a soup. I have found that mashing about a quarter of the beans against the side of the pot creates a velvety texture without needing any thickeners or flour.

Topping Inspiration

The toppings are where you can really make this your own. Sour cream cuts the heat, sharp cheddar adds richness, and fresh cilantro brings brightness that cuts through the rich meat and spices.

Serving Suggestions

Cornbread is the classic partner, but I have also served this over baked potatoes, rice, or even spiral pasta for a chili mac situation. Leftovers freeze beautifully for those nights when cooking feels impossible.

• Warm your bowls before serving to keep the chili hot longer
• Set up a toppings bar and let everyone customize their own bowl
• Make extra and portion it into freezer-safe containers for easy future meals

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There is something about a pot of chili that brings people together. I hope this recipe becomes part of your own comfort food traditions.

Recipe FAQs

→ What type of meat is best for this chili?

Ground beef with an 80/20 fat ratio works well, providing richness and flavor. Leaner options like ground turkey can be used for a lighter dish.

→ How can I adjust the spice level?

Omit the jalapeño and reduce the cayenne pepper for a milder version, or add more chili powder and jalapeño to increase heat.

→ Can this stew be made ahead of time?

Yes, flavors deepen when chilled and reheated, making it ideal to prepare a day ahead for enhanced taste.

→ What are good accompaniments for this dish?

Cornbread, steamed rice, or fresh toppings like shredded cheddar, sour cream, and chopped cilantro complement the flavors beautifully.

→ How long should I simmer the chili for best results?

Simmer covered for 45 minutes, then optionally uncovered for 10–15 minutes to thicken and intensify flavors.