📝 About This Recipe
This robust American Chili con Carne is the quintessential comfort food, blending the smoky heat of the Southwest with the hearty, soul-warming nature of a traditional Midwestern stew. Featuring tender chunks of beef, a complex spice profile, and a rich tomato base, this recipe is slow-simmered to achieve a deep, mahogany color and a velvety texture. It is a celebratory dish that honors the melting pot of American flavors, perfect for chilly evenings or game-day gatherings.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 1-2 pieces Jalapeño (seeded and minced for medium heat)
The Spice Blend
- 3 tablespoons Chili Powder (mild or medium)
- 2 teaspoons Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/4 teaspoon Cayenne Pepper (adjust to taste preference)
- 2 teaspoons Kosher Salt (plus more to taste)
The Liquid Base
- 28 ounces Crushed Tomatoes (high-quality canned)
- 2 cups Beef Broth (low sodium)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 30 ounces Kidney Beans (two cans, rinsed and drained)
- 1 teaspoon Unsweetened Cocoa Powder (secret ingredient for depth)
For Serving
- 1 cup Sharp Cheddar Cheese (shredded)
- 1/2 cup Sour Cream (for topping)
- 3 stalks Green Onions (sliced)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Place a large, heavy-bottomed Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is thoroughly browned and no pink remains (about 8-10 minutes).
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2
Carefully drain away most of the excess fat, leaving about 1 tablespoon in the pot to sauté the vegetables.
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3
Add the diced onion, red bell pepper, and jalapeño to the pot. Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Create a small well in the center of the mixture and add the tomato paste. Cook the paste for 2 minutes, stirring constantly, until it turns a deep brick-red color.
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6
Add the chili powder, cumin, smoked paprika, oregano, salt, cayenne, and cocoa powder. Stir well to coat the meat and vegetables, toasting the spices for about 1 minute to release their oils.
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7
Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Use your spoon to scrape up any browned bits (fond) from the bottom of the pot—that is where the flavor lives!
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot partially with a lid.
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9
Simmer the chili for 90 minutes. Stir occasionally to ensure nothing sticks to the bottom. This long simmer allows the beef to become tender and the flavors to meld.
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10
Stir in the rinsed kidney beans. Continue to simmer, uncovered, for another 30 minutes. This will allow the chili to thicken to your desired consistency.
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11
Taste the chili and adjust the seasoning with more salt or cayenne if needed. If it feels too acidic, add a pinch of sugar.
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12
Remove from heat and let the chili rest for 10 minutes before serving. This final rest helps the texture settle beautifully.
💡 Chef's Tips
For the best flavor, make the chili a day in advance; the flavors deepen and improve significantly overnight in the fridge. Do not skip the cocoa powder; it doesn't make the chili taste like chocolate, but it adds a professional-level richness and earthy depth. If you prefer a thicker chili, crush half a cup of the beans before adding them to the pot to release their starches. Always use 80/20 ground beef; leaner meat can become dry and grainy during the long simmering process. If the chili becomes too thick during the long simmer, simply splash in a little more beef broth or water to loosen it up.
🍽️ Serving Suggestions
Serve in deep bowls topped with a generous handful of shredded sharp cheddar and a dollop of cool sour cream. Pair with warm, honey-glazed cornbread to balance the smoky heat of the chili. Serve over a bed of fluffy white rice or a baked potato for a truly filling Midwestern-style meal. Offer a side of pickled jalapeños and lime wedges for those who want an extra zing of acidity and heat. An ice-cold American Lager or a bold, peppery Zinfandel pairs perfectly with the rich spices.