Chili con Carne Spicy Beef (Print view)

Hearty, spicy stew with ground beef, beans, peppers, and rich seasonings for warming comfort.

# What You'll Need:

→ Meats

01 - 1.5 lbs ground beef (80/20 or lean)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped (optional)

→ Canned & Pantry

07 - 1 (28 oz) can diced tomatoes
08 - 2 (15 oz each) cans kidney beans, drained and rinsed
09 - 2 tbsp tomato paste
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 0.5 tsp cayenne pepper (adjust to taste)
15 - 1 tsp dried oregano
16 - 1.5 tsp salt (plus more to taste)
17 - 0.5 tsp black pepper

→ Optional Toppings

18 - Sour cream
19 - Shredded cheddar cheese
20 - Chopped cilantro
21 - Sliced green onions
22 - Diced avocado

# Cooking Steps:

01 - Heat a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, red and green bell peppers, and jalapeño (if using). Sauté for 5 to 6 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Mix in tomato paste and cook for another minute, stirring well.
05 - Pour in diced tomatoes, kidney beans, and beef broth. Stir to combine evenly.
06 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
07 - Taste and adjust seasoning as needed. To thicken, simmer uncovered for an additional 10 to 15 minutes.
08 - Serve the chili hot with preferred toppings such as sour cream, shredded cheddar, cilantro, green onions, or avocado.

# Expert Ideas:

01 -
  • It tastes like comfort wrapped in a bowl, the kind of meal that makes people want seconds before they've even finished their first spoonful.
  • The kitchen fills with warmth and aroma while you're cooking, which honestly does half the work of making people happy.
  • You can throw together most of it in under 20 minutes, then let it bubble away while you do literally anything else.
02 -
  • Draining your canned beans properly is non-negotiable—that starchy liquid will make your chili taste tinny and muddy if you skip it.
  • Chili tastes exponentially better the next day after the flavors have had time to get to know each other, so make it ahead without guilt.
  • If your chili seizes up and tastes too spicy, a splash of beef broth or even a spoonful of sugar can bring it back into balance.
03 -
  • Let the beef fully brown before adding vegetables—those caramelized bits are flavor gold and you don't want to trap them under watery vegetables.
  • If you're sensitive to heat, reduce cayenne to a quarter teaspoon and let guests add their own hot sauce at the table rather than trying to guess everyone's spice tolerance.
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