Save Winter Warming Chili con Carne A hearty, robust stew featuring tender beef, beans, and warming spices—perfect for cold winter nights.
I first served this chili to my family on a cold winter evening and it quickly became a favorite comfort dish.
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 My family always gathers around the table eagerly to enjoy this chili, making every cold night warm and joyful.
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 
This chili is best served hot with your favorite toppings to add a fresh twist.
Cooking Q&A
- → What cut of beef works best for this chili?
Beef chuck cut into cubes is ideal as it becomes tender and flavorful after slow simmering.
- → Can I adjust the spiciness level?
Yes, reduce or omit jalapeño and cayenne peppers to make it milder.
- → How long should this chili simmer?
Simmer uncovered for 30 minutes after an initial hour covered to thicken and tenderize.
- → What are good serving options with this dish?
It pairs well with rice, cornbread, or tortilla chips to complement the rich flavors.
- → Are there optional toppings to enhance the dish?
Shredded cheddar, sour cream, chopped cilantro, green onions, and lime wedges add freshness and creaminess.