Classic Chili Con Carne

Instructions

1. 1

   In a small Mixing Bowl, combine all the spice blend ingredients — Chili Powder, Cumin, Paprika, Oregano, Garlic Powder, Onion Powder, Cayenne Pepper, Kosher Salt, Black Pepper, and Brown Sugar (if using). Mix well and set aside.

2. 2

   Heat the Olive Oil in a large Dutch Oven or heavy-bottomed Pot over medium-high heat. Add the diced Yellow Onion and Green Bell Pepper and cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes.

3. 3

   Add the minced Garlic and cook for 1 minute more, stirring constantly, until fragrant.

4. 4

   Add the Ground Beef to the pot. Break it apart with a Wooden Spoon and cook until fully browned, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon behind for flavor.

5. 5

   Add the Tomato Paste directly to the meat and stir it in. Cook for 2 minutes, stirring frequently — this step deepens the tomato flavor and removes any raw paste taste.

6. 6

   Pour in the entire spice blend and stir to coat the meat evenly. Cook for 1 minute to bloom the spices in the fat.

7. 7

   Add the diced Tomatoes (with their juices), Tomato Sauce, and Beef Broth. Stir everything together, scraping up any browned bits from the bottom of the Pot.

8. 8

   Add the drained and rinsed Kidney Beans. Stir to combine, then bring the chili to a boil over high heat.

9. 9

   Once boiling, reduce the heat to low and let the chili simmer uncovered for at least 45 minutes, stirring every 10–15 minutes. The chili is ready when it has thickened to your liking and the flavors have melded together. For even deeper flavor, simmer up to 90 minutes.

10. 10

    Taste the chili and adjust seasoning — add more Kosher Salt, Cayenne Pepper for heat, or a pinch of Brown Sugar to balance acidity if needed.

11. 11

    Ladle into bowls and serve hot with your choice of toppings: shredded Cheddar Cheese, a dollop of Sour Cream, sliced Green Onions, and Jalapeño slices.

Master the techniques

Free step-by-step guides with exact times and temperatures.