Chili con Carne
A deep, smoky, slow-simmered bowl of tender beef, beans, and chiles that fills the kitchen with warmth. This classic American chili is hearty enough for a weeknight dinner and bold enough for game day. Serve with a sprinkle of cheese and a wedge of cornbread.
For 4 servings
- saute · ~10 min
Brown the ground beef.
Heat a large heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until deeply browned and crispy in spots, about 8–10 minutes. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pot.
TIPDon't crowd the pot. Brown in batches if necessary to get a dark crust — this builds the chili's deep flavor. - saute · ~8 min
Sauté the aromatics and bell pepper.
Reduce the heat to medium. If the pot is dry, add the oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–7 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- saute · ~6 min
Bloom the spices and cook the tomato base.
Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, and black pepper to the pot. Stir constantly for 30 seconds until the spices are fragrant and darkened. Mix in the tomato paste and cook for 1 minute, then add the diced fresh tomatoes and cook until they soften and start to break down, about 4–5 minutes.
TIPBlooming dried spices and tomato paste in the fat unlocks essential oils and deepens the chili's smoky character. - simmer · ~70 min
Simmer the chili.
Return the browned beef to the pot along with the cooked kidney beans and water. Stir in the salt and sugar. Bring the chili to a boil, then reduce the heat to low. Cover partially with a lid and let it simmer gently, stirring occasionally, for at least 60–70 minutes until thickened and the flavors are deeply melded.
TIPThe longer it simmers, the better it gets. If the chili becomes too thick toward the end, add a splash of water. - mix · ~1 min
Finish with lime juice.
Turn off the heat. Stir in the fresh lime juice. Taste and adjust seasoning with an extra pinch of salt or cayenne if desired.
- garnish
Ladle into bowls and garnish with cilantro.
Serve hot in bowls with a generous sprinkle of chopped cilantro and any additional toppings you like, such as shredded cheddar or a dollop of sour cream.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 80/20 ground beef for optimal flavor—the fat renders and creates a rich base without needing extra oil.
- 2Don't skip browning the beef in batches if your pot is crowded; a deep brown crust adds essential savory depth.
- 3Bloom the spice blend in the rendered fat for 30 seconds to unlock their full aroma before adding liquids.
- 4Simmer the chili for at least 60 minutes; longer cooking melds flavors and thickens the sauce naturally.
- 5Stir in fresh lime juice just before serving—its acidity brightens the entire dish and balances the richness.
- 6Let the chili cool completely before refrigerating; it tastes even better the next day as flavors continue to develop.
Adapt it for your goals.
Low-oil
Skip the added oil in step 2; after browning the beef, leave about 1 tablespoon of rendered fat in the pot to sauté the aromatics and bloom spices.
extra smokyExtra-smoky
Replace half the chili powder with ancho chili powder and add 1 chipotle pepper in adobo sauce, minced, for a rich, smoky heat with subtle sweetness.
bean freeBean-free
Omit the kidney beans and double the ground beef to 1 kg for a meatier, Texas-style chili that's entirely bean-free.
vegetarianVegetarian
Substitute the ground beef with 400 g of canned black beans (drained) and 200 g of finely chopped mushrooms; use vegetable oil instead of beef fat for a hearty veggie version.
Why this is on our healthy list.
High-Quality Protein
Ground beef provides complete protein with all essential amino acids, supporting muscle repair and satiety.
Rich in Dietary Fiber
Kidney beans and fresh vegetables contribute significant fiber, aiding digestion and promoting stable blood sugar levels.
Vitamin C from Fresh Vegetables
Bell peppers and tomatoes supply vitamin C, which supports immune function and helps absorb iron from the beef.
Antioxidant-Rich Spices
Chili powder, cumin, and smoked paprika contain antioxidants that may help reduce inflammation and oxidative stress.
Frequently asked questions
Yes, use 1 can (15 oz) drained and rinsed kidney beans. Add them during the last 20 minutes of simmering to avoid them breaking down too much.
