Equipment
Ingredients
Aromatics & Meat
- 15 ml neutral oil, liquid
- 500 g ground beef, raw
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
Spice Blend
- 15 g chili powder blend
- 5 g ground cumin
- 5 g smoked paprika
- 2 g dried oregano
- 5 g salt
- 2 g black pepper
- 3 g cocoa powder, powder
Base & Liquids
- 30 g tomato paste
- 250 ml beef stock
- 400 g crushed tomatoes, canned
- 400 g kidney beans, canned, drained and rinsed
- 5 ml apple cider vinegar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 522 kcal
- Protein
- 62 g
- Carbohydrates
- 54 g
- Fat
- 24 g
- Fiber
- 16 g
- Sugar
- 15 g
- Sodium
- 1043 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1703 mg
- Calcium
- 177 mg
- Iron
- 10.0 mg
- Magnesium
- 56 mg
- Phosphorus
- 425 mg
- Zinc
- 11.4 mg
- Vitamin A
- 153 mcg
- Vitamin C
- 61 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.10 mg
- Niacin
- 1.0 mg
- Folate
- 24 mcg
- Water
- 65 g
- Caffeine
- 2 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare your vegetables: dice the onion and red bell pepper into uniform 1cm pieces, and mince the garlic.
Heat the oil in a Dutch oven over medium-high heat. Add the ground beef and spread it into a single layer. Let it sear undisturbed for 3-4 minutes until deeply browned, then break it apart with a wooden spoon and cook until no pink remains (74°C/165°F).
Lower heat to medium. Add the diced onion and bell pepper to the beef. Sauté for 5-6 minutes until the onions are translucent and softened.
Add the minced garlic, chili powder, cumin, paprika, oregano, salt, pepper, and optional cocoa powder. Stir constantly for 1 minute to bloom the spices.
Stir in the tomato paste and cook for 1 more minute, coating the meat and vegetables, until the paste turns a rusty red color.
Pour in the beef stock and use the wooden spoon to scrape up any browned bits stuck to the bottom of the pot (deglazing). Stir in the crushed tomatoes and drained kidney beans.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes, stirring occasionally to prevent sticking.
Remove the lid and simmer for an additional 15 minutes to thicken to your desired consistency. Stir in the apple cider vinegar to brighten the flavors. Taste and adjust salt if needed.
Chef's Notes
- Blooming the spices (Step 4) in the hot fat before adding liquid is critical for releasing fat-soluble flavor compounds.
- The optional cocoa powder does not make the dish taste like chocolate; it adds an earthy richness that mimics traditional mole flavors.
- This recipe scales down perfectly for single diners, but making a full batch is recommended as chili flavor improves significantly after a night in the fridge.
Storage
Refrigerator: 5 days — Flavor improves significantly after 24 hours.
Freezer: 3 months — Freeze in individual portions for easy reheating.
Reheating: Reheat gently on the stove over medium-low heat, adding a splash of water if the texture is too thick.
Troubleshooting
Chili tastes flat or dull
Cause: Lack of salt or acidity
Fix: Add salt 1g at a time, or a teaspoon of vinegar/lime juice
Prevention: Taste frequently during the final simmer
Burnt taste
Cause: Heat was too high during simmer and bottom scorched
Fix: Do not scrape the bottom. Carefully ladle the unburnt top layer into a fresh pot.
Prevention: Use a heavy-bottomed pot and low heat; stir occasionally
Cultural Context
While the origins of chili con carne are often debated between Texas and Northern Mexico, it has become a quintessential staple of American comfort food. Historically a 'poor man's dish' made to extend meager meat rations with peppers and spices, it has evolved into a globally recognized stew.
