Equipment
Ingredients
Aromatics & Produce
- 2 yellow onion, diced
- 1 red bell pepper, diced
- 2 jalapeno pepper, finely diced
- 4 garlic, minced
Meat & Base
- 30 ml olive oil
- 800 g ground beef, raw
- 250 ml beef broth, low-sodium
Spices & Seasoning
- 20 g chili powder
- 10 g ground cumin
- 5 g smoked paprika
- 3 g dried oregano
- 10 g kosher salt
- 3 g black pepper, freshly ground
Canned Goods
- 30 g tomato paste
- 800 g diced tomatoes, canned, undrained
- 400 g red kidney beans, canned, drained and rinsed well
Serving
- 600 g long grain white rice, cooked and warm
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 811 kcal
- Protein
- 44 g
- Carbohydrates
- 111 g
- Fat
- 21 g
- Fiber
- 10 g
- Sugar
- 11 g
- Sodium
- 1282 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1036 mg
- Calcium
- 127 mg
- Iron
- 10.6 mg
- Magnesium
- 73 mg
- Phosphorus
- 472 mg
- Zinc
- 7.5 mg
- Vitamin A
- 117 mcg
- Vitamin C
- 44 mg
- Vitamin E
- 3.1 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.70 mg
- Riboflavin
- 0.17 mg
- Niacin
- 5.7 mg
- Folate
- 277 mcg
- Water
- 174 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare all vegetables. Dice the yellow onions and red bell pepper uniformly. Finely dice the jalapeno, removing the seeds if you prefer less heat. Mince the garlic.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onions, bell pepper, and jalapeno. Sauté until the vegetables are softened and the onions are translucent, about 5 to 7 minutes.
Add the ground beef to the Dutch oven. Break it apart with your wooden spoon and cook until heavily browned and no pink remains, ensuring it reaches a safe internal food temperature of 74C/165F.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook for 1 to 2 minutes until the spices become highly fragrant.
Add the tomato paste and stir it into the meat mixture, letting it cook and darken slightly for 1 minute. Pour in the beef broth and scrape the bottom of the pot with your wooden spoon to release any browned bits.
Stir in the undrained diced tomatoes and the drained, rinsed kidney beans. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
Cover the Dutch oven with the lid slightly ajar to allow some steam to escape. Simmer gently for 1 hour and 30 minutes, stirring occasionally to prevent the bottom from scorching. The chili will thicken and the flavors will meld.
Remove from heat and let the chili rest for 10 minutes. Ladle the hot chili over bowls of warm cooked white rice.
Chef's Notes
- Blooming the dried spices in the beef fat allows the fat-soluble flavor compounds to release, resulting in a much deeper, more complex flavor profile than simply stirring spices into liquid.
- For an incredible umami boost, try adding a tablespoon of soy sauce or a shot of brewed espresso during the deglazing step. It will not taste like coffee or soy, but rather elevate the beefy richness.
- Time is an ingredient in chili. While you can eat it after 30 minutes of simmering, allowing it to cook for the full hour and a half breaks down the collagen in the meat, resulting in a superior texture.
- Chili invariably tastes better on the second day. The proteins absorb the savory liquid and the complex spice notes harmonize completely in the refrigerator overnight.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavor deepens and improves after a day in the refrigerator.
Freezer: 3 months — Freeze in individual portions for easy meal prep. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until it reaches a safe internal temperature of 74C/165F.
Troubleshooting
Chili is too watery or thin
Cause: Lid was kept completely closed during simmering, trapping all moisture
Fix: Remove the lid completely and simmer over medium heat for an additional 15-20 minutes until reduced to desired consistency
Prevention: Keep the lid partially ajar to allow steam evaporation
Chili is overwhelmingly spicy
Cause: Jalapeno seeds were included or chili powder blend was unexpectedly hot
Fix: Stir in a splash of heavy cream, a dollop of sour cream, or a tiny pinch of sugar to balance the heat
Prevention: Carefully remove the ribs and seeds from jalapenos before dicing
Meat is dry and grainy
Cause: Used an ultra-lean ground beef (like 95/5) lacking enough fat for a long braise
Fix: Cannot be completely fixed, but adding a pat of butter or a splash of olive oil can help improve mouthfeel
Prevention: Use 80/20 ground beef for stews and chilis to maintain moisture during long cooking times
Cultural Context
Originating in southern Texas during the 19th century with working-class Tejana and Mexican women known as Chili Queens, chili con carne has evolved into a global comfort food staple. While the traditional Texas bowl of red strictly omits beans, the modern hearty variation embraced worldwide proudly includes them alongside tomatoes to provide bulk, texture, and robust nutrition.
