Pin it Winter Warming Chili con Carne A hearty, robust stew featuring tender beef, beans, and warming spices perfect for cold winter nights.
This chili has become a favorite in our household during the cold months, warming us up with every bowl served.
Ingredients
- Meats: 2 lbs (900 g) beef chuck, cut into 1/2-inch cubes; 2 tbsp olive oil
- Vegetables: 1 large onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeño, seeded and minced (optional for extra heat)
- Canned Goods: 2 x 14 oz (400 g) cans diced tomatoes; 1 x 15 oz (425 g) can kidney beans, drained and rinsed; 1 x 15 oz (425 g) can black beans, drained and rinsed; 2 tbsp tomato paste
- Spices & Seasonings: 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp cayenne pepper (adjust to taste); 1 tsp salt; 1/2 tsp black pepper
- Liquids: 2 cups (480 ml) beef broth
- Optional Toppings: Sour cream; Shredded cheddar cheese; Chopped cilantro; Sliced green onions; Lime wedges
Instructions
- Step 1:
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef and brown on all sides, working in batches if necessary. Remove and set aside.
- Step 2:
- In the same pot, add onions and cook for 3 4 minutes until softened. Add garlic, bell peppers, and jalapeño cook for another 3 4 minutes.
- Step 3:
- Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and black pepper cook for 1 minute until fragrant.
- Step 4:
- Add tomato paste and cook for 1 minute, stirring constantly.
- Step 5:
- Return browned beef to the pot. Add diced tomatoes (with juice), beef broth, kidney beans, and black beans. Stir well to combine.
- Step 6:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Step 7:
- Remove the lid and simmer uncovered for an additional 30 minutes, or until the chili thickens and beef is tender.
- Step 8:
- Taste and adjust seasoning as desired. Serve hot with your choice of toppings.
Pin it This recipe brings our family together, sharing stories and laughter over a warm bowl of chili.
Required Tools
Large Dutch oven or heavy pot Chefs knife Cutting board Wooden spoon Ladle
Allergen Information
Contains None of the major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy) unless toppings are used. If using sour cream or cheese, contains dairy. Always check canned goods and toppings for hidden allergens.
Nutritional Information
Calories 420 Total Fat 13 g Carbohydrates 33 g Protein 40 g
Pin it 
This chili is best enjoyed fresh but also freezes well for quick future meals
Recipe FAQs
- → What cut of beef is best for this chili?
Beef chuck cut into cubes is ideal as it remains tender and absorbs spices well during slow cooking.
- → Can I adjust the spice level?
Yes, omit or reduce jalapeño and cayenne pepper for a milder flavor without sacrificing depth.
- → What beans complement the chili best?
Kidney and black beans provide a rich texture and absorb the spices for balanced heartiness.
- → How long should the chili simmer?
Simmer covered for 1 hour then uncovered for 30 minutes to thicken and tenderize the beef thoroughly.
- → What are suitable accompaniments?
Serve with rice, cornbread, or tortilla chips, and optional toppings like shredded cheese or cilantro.