Save to Pinterest Winter Warming Chili con Carne A hearty, robust stew featuring tender beef, beans, and warming spices perfect for cold winter nights.
This chili has become my go-to comfort food during chilly evenings, reminding me of family gatherings and warmth.
Ingredients
- Meats: 2 lbs (900 g) beef chuck, cut into 1/2-inch cubes, 2 tbsp olive oil
- Vegetables: 1 large onion, finely chopped, 3 cloves garlic, minced, 1 red bell pepper, diced, 1 green bell pepper, diced, 1 jalapeño, seeded and minced (optional, for extra heat)
- Canned Goods: 2 x 14 oz (400 g) cans diced tomatoes, 1 x 15 oz (425 g) can kidney beans, drained and rinsed, 1 x 15 oz (425 g) can black beans, drained and rinsed, 2 tbsp tomato paste
- Spices & Seasonings: 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper (adjust to taste), 1 tsp salt, 1/2 tsp black pepper
- Liquids: 2 cups (480 ml) beef broth
- Optional Toppings: Sour cream, Shredded cheddar cheese, Chopped cilantro, Sliced green onions, Lime wedges
Instructions
- Step 1:
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef and brown on all sides, working in batches if necessary. Remove and set aside.
- Step 2:
- In the same pot, add onions and cook for 3–4 minutes until softened. Add garlic, bell peppers, and jalapeño cook for another 3–4 minutes.
- Step 3:
- Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and black pepper cook for 1 minute until fragrant.
- Step 4:
- Add tomato paste and cook for 1 minute, stirring constantly.
- Step 5:
- Return browned beef to the pot. Add diced tomatoes (with juice), beef broth, kidney beans, and black beans. Stir well to combine.
- Step 6:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Step 7:
- Remove the lid and simmer uncovered for an additional 30 minutes, or until the chili thickens and beef is tender.
- Step 8:
- Taste and adjust seasoning as desired. Serve hot with your choice of toppings.
Save to Pinterest This recipe has brought many family members together, sharing warmth and hearty meals on cold nights.
Required Tools
Large Dutch oven or heavy pot, Chefs knife, Cutting board, Wooden spoon, Ladle
Allergen Information
Contains: None of the major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy) unless toppings are used. If using sour cream or cheese, contains dairy. Always check canned goods and toppings for hidden allergens.
Nutritional Information
Calories: 420, Total Fat: 13 g, Carbohydrates: 33 g, Protein: 40 g (per serving, without toppings)
Save to Pinterest This chili is a warming, satisfying dish perfect for sharing with loved ones.
Recipe FAQ
- → What cut of beef is best for this chili?
Beef chuck cut into cubes works well, providing tenderness and flavor after slow simmering.
- → Can the heat level be adjusted?
Yes, reduce or omit jalapeño and cayenne pepper to make the dish milder.
- → What beans are included in the stew?
Drained kidney beans and black beans add texture and richness.
- → How should the chili be cooked for best results?
Simmer uncovered after an initial covered period to thicken and tenderize the beef.
- → What toppings complement this chili?
Sour cream, shredded cheddar, cilantro, sliced green onions, and lime wedges enhance flavor and texture.
- → Is this dish gluten-free?
Yes, if served without bread or gluten-containing sides.