Chili con carne
American
Chili con carne is a hearty, slow-simmered stew of ground beef, kidney beans, and tomatoes seasoned with chili powder, cumin, and garlic—a dish born in Texas that sits somewhere between Mexican and American comfort food. The long cooking time allows the spices to deepen and mellow while the meat breaks down into the sauce, creating a rich, cohesive dish that's deeply satisfying. It's a crowd-pleaser that tastes even better the next day, and it's endlessly customizable: some cooks add jalapeños for heat, others use beer or coffee to add complexity. Worth making because it feeds a crowd, freezes beautifully, and requires minimal technique but maximum flavor.
Ingredients
- 2 tablespoons Canola Oil
- 1 large Onion -- substitute: Shallot
- 4 cloves Garlic
- 2 lbs Ground Beef -- substitute: Ground Lamb, Ground Turkey
- 3 tablespoons Chili Powder -- substitute: Cayenne Pepper
- 1.5 tablespoons Cumin
- 1 tablespoon Paprika -- substitute: Chili Powder
- 1 teaspoon Dried Oregano -- substitute: Italian Seasoning
- 1 teaspoon Black Pepper
- 2 cups Beef Broth -- substitute: Water
- 1 can (28 oz) Whole Canned Tomatoes
- 2 tablespoons Tomato Paste
- 2 cans (15 oz each) Kidney Beans (Canned) -- substitute: Cannellini Beans (Canned), Black Beans
- 1.5 teaspoons Salt
- 1 Bay Leaf
Steps
Heat the canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Dice the onion and add it to the pot with the minced garlic.
Add the ground beef to the pot, breaking it apart with a wooden spoon as it cooks.
Stir in the chili powder, cumin, paprika, oregano, and black pepper. Cook, stirring constantly.
Pour in the beef broth and add the canned tomatoes (crush them by hand as you add them) and tomato paste. Stir well to combine.
Drain and rinse the kidney beans and add them to the pot. Stir in the salt and bay leaf.
Bring the chili to a boil, then reduce the heat to low, cover partially, and simmer.
Taste and adjust seasoning with additional salt, black pepper, or chili powder as needed. Remove the bay leaf before serving.
Plating ideas
- Ladle into bowls and top with shredded cheddar cheese, sour cream, and fresh cilantro — The classic presentation—let diners customize their own toppings
- Serve over white or yellow rice with a dollop of sour cream and sliced jalapeños on the side — A heartier, more filling presentation that soaks up the sauce
- Spoon into cornbread bowls or serve alongside warm cornbread with a sprinkle of scallions — Adds texture and makes it feel more like a special meal
- Top with crispy fried onions, cheddar, and a lime wedge for brightness — The acidity cuts through the richness and adds a textural contrast