Tulo

Chili Con Carne Recipe

A bowl of thick, dark red chili con carne topped with shredded cheddar, sour cream, and chopped scallions, with a spoon resting in the bowl.
Photo by Zak Chapman on Pexels

Browning the beef in batches instead of crowding the pot keeps it seared rather than steamed, and blooming the chili powder and cumin in the fat before adding liquid wakes up their flavor instead of leaving them tasting raw and dusty. A long, low simmer then gives the tomatoes time to break down and the flavors time to meld into something that tastes better the next day.

Prep
20 min
Cook
90 min
Total
110 min
Servings
6

Ingredients

Servings6
  • 2 lb ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 28 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 15 oz cans kidney beans, drained and rinsed
  • 1 tsp salt
  • 1 tsp unsweetened cocoa powder

Nutrition per serving

Calories
1650
Protein
112g
Carbs
174g
Fat
66g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat a large, heavy pot or Dutch oven over medium-high heat. Add the ground beef in two batches so it doesn't crowd the pot, breaking it up and browning it well on all sides, about 5-7 minutes per batch. Transfer browned beef to a plate.
  2. 2Drain off all but about 2 tablespoons of fat from the pot. Add the onion and bell pepper and cook over medium heat, stirring occasionally, until softened, about 6 minutes.
  3. 3Add the garlic, chili powder, cumin, smoked paprika, and oregano and stir constantly for 60-90 seconds, until fragrant.
  4. 4Stir in the tomato paste and cook for 1 minute, then return the beef to the pot along with any accumulated juices.
  5. 5Add the crushed tomatoes, beef broth, salt, and cocoa powder. Stir well and bring to a gentle simmer.
  6. 6Reduce heat to low, partially cover, and simmer for 60-75 minutes, stirring occasionally, until the chili has thickened and darkened.
  7. 7Stir in the kidney beans and simmer uncovered for another 15 minutes to heat through and let the chili thicken further.
  8. 8Taste and adjust salt and chili powder as needed, then serve hot with desired toppings.

Tips & variations

  • A teaspoon of unsweetened cocoa powder deepens the color and rounds out bitterness without making the chili taste like chocolate; it's a classic trick borrowed from mole.
  • For a spicier chili, add one minced chipotle pepper in adobo sauce along with the tomatoes.
  • Ground beef can be swapped for ground turkey or a mix of ground beef and chorizo for more fat and spice.
  • Chili tastes noticeably better the next day once the flavors have had time to meld, so it's a good make-ahead dish for gatherings.
  • For a thicker, Texas-style chili, skip the beans entirely and cut the crushed tomatoes back to 14 ounces.

Storage & reheating

Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. Chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Letting the browned beef rest on a plate while the vegetables cook keeps it from turning rubbery from continued cooking in a hot, crowded pot.
  • A splash of apple cider vinegar or a squeeze of lime stirred in right before serving brightens the chili if the long simmer has made it taste flat.

FAQ

What is the difference between chili con carne and regular chili?

Chili con carne (Spanish for chili with meat) is the traditional Texas-style version built specifically around meat, chili peppers, and spices; some purists leave out beans and tomatoes entirely. Regular chili is a looser umbrella term that often includes beans, tomatoes, and various proteins.

Why does my chili taste bitter or flat?

Chili powder that's been toasted too long or added too early can turn bitter; add it after the vegetables have softened and stir constantly for under two minutes. A pinch of sugar or a splash of vinegar at the end can also fix a flat-tasting pot.

Can chili con carne be made in a slow cooker?

Yes. Brown the beef and soften the vegetables on the stovetop first for better flavor, then transfer everything except the beans to a slow cooker and cook on low for 6-8 hours, stirring in the beans during the last 30 minutes.

How do I thicken chili that's too watery?

Simmer it uncovered over medium-low heat to reduce the liquid, or stir in a tablespoon of masa harina or cornmeal mixed with a little water and simmer for 10 more minutes.

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