Equipment
Ingredients
Aromatics & Fat
- 15 ml vegetable oil
- 1 yellow onion, finely diced
- 1 jalapeno pepper, seeded and minced
- 4 garlic cloves, minced
Spices & Base
- 20 g chili powder
- 10 g ground cumin
- 5 g smoked paprika
- 3 g dried oregano
- 1 g cayenne pepper
- 30 g tomato paste
Meat & Liquids
- 800 g ground beef
- 400 ml beef broth
- 800 g crushed tomatoes
- 400 g canned kidney beans, rinsed and drained
- 15 g dark chocolate, finely chopped
- 10 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 446 kcal
- Protein
- 38 g
- Carbohydrates
- 34 g
- Fat
- 19 g
- Fiber
- 9 g
- Sugar
- 12 g
- Sodium
- 1716 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 0 mg
- Potassium
- 1297 mg
- Calcium
- 140 mg
- Iron
- 8.2 mg
- Magnesium
- 73 mg
- Phosphorus
- 396 mg
- Zinc
- 6.8 mg
- Vitamin A
- 109 mcg
- Vitamin C
- 21 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.4 mg
- Folate
- 30 mcg
- Water
- 139 g
- Caffeine
- 2 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare all aromatics by dicing the onion, mincing the jalapeno, and mincing the garlic. Gather and measure out the spices into a small bowl for quick access.
Heat the vegetable oil in a large Dutch oven over medium heat. Add the diced onion and minced jalapeno. Sauté until the onions are soft and translucent, stirring occasionally.
Add the minced garlic, tomato paste, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper to the pot. Stir constantly and cook until the spices become highly fragrant and the tomato paste darkens slightly.
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until heavily browned and no pink remains, ensuring the meat reaches a safe internal temperature of 74°C/165°F.
Pour in the beef broth to deglaze the pot. Scrape the bottom of the pot vigorously with the wooden spoon to release any browned bits stuck to the surface.
Stir in the crushed tomatoes, drained kidney beans, salt, and dark chocolate. Bring the mixture to a boil, then immediately reduce the heat to low. Simmer uncovered, stirring occasionally, until the sauce reduces and thickens into a rich consistency.
Remove the pot from the heat and let the chilli rest for 10 minutes before serving. Taste and adjust salt if necessary.
Chef's Notes
- Blooming the dry spices in hot oil with the tomato paste is a crucial step. It releases fat-soluble flavor compounds and removes the raw edge from the spices, resulting in a significantly more complex base.
- A small piece of dark chocolate is a classic chef secret for meat stews. It adds incredible depth, a subtle bitterness, and rich color without making the finished dish taste sweet.
- Like most complex stews, this chilli will taste even better the following day as the spices continue to meld and hydrate in the refrigerator.
- Using an 80/20 fat ratio for the ground beef ensures the meat remains tender and flavorful during the long simmering process.
Storage
Refrigerator: 4 days — Flavors deepen significantly after 24 hours of resting.
Freezer: 3 months — Store in airtight containers, leaving at least 2cm headspace for expansion.
Reheating: Reheat gently on the stovetop over medium-low heat or in a microwave until simmering and piping hot.
Troubleshooting
Chilli is too thin and watery
Cause: Excess liquid in the tomatoes or broth, or not simmered long enough
Fix: Continue to simmer uncovered over medium-low heat for an additional 15-30 minutes until reduced
Prevention: Ensure you simmer the chilli uncovered to allow evaporation
Chilli is overly spicy
Cause: Jalapeno was unusually hot or too much cayenne was added
Fix: Serve with generous dollops of sour cream, avocado, or a pinch of sugar to balance the heat
Prevention: Taste the jalapeno before adding and start with less cayenne pepper
Bottom of the chilli is scorched
Cause: Heat was too high during the simmering phase or chilli was not stirred
Fix: Do not scrape the bottom. Transfer unburnt portion to a new pot and continue; discard the burnt bottom layer
Prevention: Keep heat on the lowest setting and stir every 20 minutes
Cultural Context
Chili con carne has deep roots in the American Southwest, particularly San Antonio, Texas, where chili queens popularized the heavily spiced stew in the late 19th century. While purist traditional Tex-Mex chili often omits beans and tomatoes entirely, modern global adaptations heavily feature both to create a hearty, accessible casserole that remains a beloved comfort food staple.
