American chili con carne is a hearty pot of ground beef, beans, tomatoes, peppers, and spices made for easy dinners, game days, and casual gatherings.
Browning the beef and blooming the spices first gives the chili a deep base, while a slow uncovered simmer concentrates the tomato-rich sauce.
Simmer the chili uncovered for the last part of cooking so excess liquid evaporates and the toppings do not get lost in a thin broth.
Serving Suggestions
Top each bowl with cheddar, sour cream, scallions, and jalapeño. Serve with cornbread, tortilla chips, or a crisp slaw.
Recipe Notes
Chili tastes even better the next day and freezes well for up to 3 months. Cool it quickly before refrigerating or freezing.
American Chili con Carne
A thick, savory beef and bean chili with tomatoes, peppers, warm spices, and classic toppings.
Ingredients
Equipment
Method
Brown the beef:
- Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon.
- Add the onion and bell pepper. Cook for 6 minutes, then stir in the garlic, chili powder, cumin, paprika, and oregano for 1 minute.
Simmer the chili:
- Add the crushed tomatoes, kidney beans, pinto beans, stock, jalapeño, and salt. Stir and bring to a simmer.
- Cook uncovered over low heat for 45 minutes, stirring occasionally, until thick and rich. Taste and adjust the seasoning.
Serve:
- Ladle the chili into bowls and top with cheddar, sour cream, and scallions. Serve with cornbread.
Nutrition
Notes
- For a smoky variation, add a little chipotle powder or replace the bell pepper with poblano.
- The chili can be made up to 2 days ahead and reheated gently.
