Save Winter Warming Chili con Carne A hearty, robust stew featuring tender beef, beans, and warming spices perfect for cold winter nights.
This chili quickly became a family favorite during our chilly winters with its rich flavors and comforting warmth.
Ingredients
- Beef chuck: 2 lbs (900 g) cut into 1/2-inch cubes
- Olive oil: 2 tbsp
- Onion: 1 large finely chopped
- Garlic: 3 cloves minced
- Red bell pepper: 1 diced
- Green bell pepper: 1 diced
- Jalapeño: 1 seeded and minced (optional for extra heat)
- Diced tomatoes: 2 x 14 oz (400 g) cans
- Kidney beans: 1 x 15 oz (425 g) can drained and rinsed
- Black beans: 1 x 15 oz (425 g) can drained and rinsed
- Tomato paste: 2 tbsp
- Chili powder: 2 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Dried oregano: 1 tsp
- Cayenne pepper: 1/2 tsp adjust to taste
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Beef broth: 2 cups (480 ml)
- 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 34 minutes until softened Add garlic bell peppers and jalapeño cook for another 34 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 Sharing this chili around the family table always brings warmth and laughter especially on cold winter evenings.
Required Tools
Large Dutch oven or heavy pot Chefs knife Cutting board Wooden spoon Ladle
Allergen Information
Contains no major allergens unless toppings such as sour cream or cheese are used Always check canned goods and toppings for hidden allergens
Nutritional Information
Per serving without toppings: Calories 420 Total Fat 13 g Carbohydrates 33 g Protein 40 g
Pin it 
This chili is best enjoyed fresh but leftovers reheat beautifully making it an ideal meal for busy days.
Frequently Asked Questions
- → What cut of beef is best for this chili?
Beef chuck cut into cubes works best as it becomes tender when simmered slowly, adding rich flavor to the dish.
- → Can I adjust the spice level?
Yes, reduce or omit the jalapeño and cayenne pepper for milder heat, or increase them for more kick.
- → How long should the chili simmer?
Simmer covered for 1 hour, then uncovered for 30 minutes to thicken and tenderize the beef fully.
- → What beans are used in this dish?
A combination of kidney beans and black beans provides texture and balances the robust meat flavors.
- → What toppings complement this dish?
Sour cream, shredded cheddar, chopped cilantro, sliced green onions, and lime wedges add brightness and creaminess.
- → Is this dish gluten-free?
Yes, if served without bread or other gluten-containing sides, it is naturally gluten-free.