Chili con Carne Spicy Stew

There's something about the smell of chili simmering on the stove that makes everything feel right in the world. My first real batch came together almost by accident one November evening when I had friends dropping by unexpectedly, and I needed something warm and substantial that wouldn't require a trip to the store. I threw together what I had in the pantry—some ground beef, canned tomatoes, and a handful of spices—and what emerged was this deeply satisfying, slightly spicy stew that became the star of the night. Since then, it's been my go-to comfort dish, the kind that tastes even better as leftovers and somehow brings people together around the table.

I remember ladling this into bowls for a group of hiking friends on a cold Saturday night, each person building their own perfect version with different toppings—one friend piling on the cheese and sour cream, another keeping it simple with just cilantro. Watching everyone's faces light up with that first warm spoonful is when I realized this wasn't just a recipe I'd stumbled upon, but something worth making again and again.

Ingredients

• Ground beef (1½ lbs): The 80/20 blend gives you enough fat for flavor without greasiness, though lean works if you prefer; break it apart as it cooks to get those little crispy bits.
• Yellow onion (1 large): This is your flavor foundation—take your time dicing it finely so it dissolves into the chili and sweetens it naturally.
• Garlic (3 cloves): Minced fresh is non-negotiable; it transforms from sharp to mellow and sweet as the chili simmers.
• Bell peppers (1 red, 1 green): The red adds subtle sweetness while the green keeps things bright; don't skip either one.
• Jalapeño (1, optional): Seed it if you want heat without too much capsaicin bite, or leave the seeds in if you're feeling bold.
• Diced tomatoes (28 oz can): San Marzano varieties are worth seeking out, but any quality canned tomatoes will do the job beautifully.
• Kidney beans (2 cans, drained and rinsed): Rinsing them removes the starchy liquid that can make chili cloudy and overly thick.
• Tomato paste (2 tbsp): This concentrate deepens the tomato flavor; cooking it for a minute in the spices releases its full potential.
• Beef broth (1 cup): Low-sodium lets you control the salt level, and quality matters more here than you'd think.
• Chili powder (2 tbsp): The backbone of the dish—use a good one, as cheap chili powder tastes dusty and bitter.
• Ground cumin (2 tsp): This adds earthiness and warmth that makes people ask what your secret ingredient is.
• Smoked paprika (1 tsp): Even if you're not using meat from a smoker, this spice creates that impression of depth.
• Cayenne pepper (½ tsp): Start with this amount and taste before adding more; heat builds as the chili sits.
• Dried oregano (1 tsp): Mexican oregano is slightly different and worth trying if you can find it, but regular oregano is perfectly fine.
• Salt and black pepper: Taste as you go—the final seasoning often needs a bump right before serving.

Instructions

Sear the beef:

Heat your pot over medium-high heat until it's almost smoking, then add the ground beef. Don't stir it right away; let it sit for a minute so it gets a brown crust, then break it up with your spoon and cook until it's no longer pink and looks browned in spots. If there's a lot of visible fat sitting in the bottom, drain some of it off—you want flavor, not grease.

Build the flavor base:

Add your diced onion, garlic, bell peppers, and jalapeño to the pot. The sizzle should be immediate and smell amazing; sauté everything for about 5 to 6 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.

Toast the spices:

Add all your dry spices at once and stir constantly for about a minute. You'll see the mixture get darker and smell incredible as the spices release their oils and bloom in the heat.

Deepen with paste:

Stir in the tomato paste and cook it for another minute, stirring well so it breaks down and coats everything evenly. This cooking step is crucial for removing any raw metallic taste.

Build the base:

Pour in your diced tomatoes (juice and all), drained kidney beans, and beef broth. Stir well to combine and scrape up any stuck bits from the bottom of the pot—that's all pure flavor.

Simmer low and slow:

Bring the mixture to a gentle boil, then immediately lower the heat to low and cover the pot. Let it simmer for 45 minutes, stirring occasionally so nothing sticks to the bottom. The flavors will meld and deepen as it bubbles gently.

Adjust and finish:

Taste the chili and adjust the seasoning with more salt, pepper, or cayenne as you like. If you prefer a thicker, more concentrated chili, remove the lid and simmer for another 10 to 15 minutes until it reaches your desired consistency.

Save

There's a particular magic in watching someone take their first spoonful of chili topped exactly how they like it, that moment when they realize they're eating something homemade and comforting. This dish has a way of becoming part of your regular rotation once you've made it once, showing up on busy weeknights and lazy weekends alike.

Making It Your Own

The beauty of chili is that it's incredibly forgiving and customizable. Some people swear by browning the meat with bacon fat, others add a pinch of cinnamon or even dark chocolate for complexity. I've made versions with ground turkey that were lighter but still deeply satisfying, and I once added a handful of diced mushrooms when I was low on beef and it completely worked. The spice level is entirely in your hands—start conservative with the cayenne if you're unsure, since you can always add more heat but can't take it away.

Topping Strategies

Let people build their own bowls if you're serving guests; it turns dinner into a small interactive moment and ensures everyone's happy. The toppings aren't just garnish—the cool sour cream against the hot chili, the sharp bite of cilantro, the creamy texture of avocado—they all matter to the overall experience. I've learned that having at least three different toppings available transforms chili from a simple stew into something that feels more special.

Beyond the Basic Bowl

This chili works beautifully as a foundation for other dishes. I've ladled it over baked potatoes, stirred it into rice bowls, and even used it as a filling for tacos or nachos on nights when I want something different. Cornbread is the classic pairing—something about that slightly sweet, buttery bread against the spicy, savory chili just works. One winter I served it over steamed rice to stretch it further for a larger group, and it was just as delicious, maybe even more comforting.

• Leftover chili stays fresh in the fridge for up to four days and actually tastes better reheated.
• Freeze it in portions for nights when you need dinner fast but want something that tastes homemade.
• Add a splash of water when reheating to bring back the consistency if it's thickened too much in storage.

Save

This is the kind of recipe that becomes a quiet favorite, the one you return to when you need something real and nourishing. Make it once, and I think you'll find yourself making it again.

Recipe Questions & Answers

→ Can I adjust the heat level in the chili?

Yes, reduce or omit the jalapeño and cayenne pepper for a milder flavor, or add more for extra spice.

→ What are good protein alternatives to ground beef?

Ground turkey or chicken can be used as leaner substitutes without sacrificing flavor.

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

Simmer covered for 45 minutes, then optionally uncovered for 10-15 minutes to thicken and deepen the taste.

→ What toppings complement this chili stew?

Sour cream, shredded cheddar, chopped cilantro, sliced green onions, and diced avocado add freshness and creaminess.

→ Is this dish suitable for gluten-free diets?

Yes, ingredients are naturally gluten-free, but always verify canned products for potential gluten content.