Save 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 a staple in my kitchen during the winter months its warmth and robust flavors bring comfort after a long cold day.
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 34 minutes until softened Add garlic bell peppers and jalapeño cook for another 34 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 This recipe brings my family together every winter we enjoy sharing this hearty chili especially during chilly evenings.
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 
Serve this chili with your favorite toppings for a customizable meal that's both comforting and flavorful.
Recipe Questions & Answers
- → What cut of beef works best in this dish?
Beef chuck cut into 1/2-inch cubes is ideal due to its balance of tenderness and flavor after slow cooking.
- → Can I adjust the spice level?
Yes, reduce or omit the jalapeño and cayenne pepper for milder heat, or add more to taste for extra warmth.
- → How long should I simmer the stew?
Simmer for 1 hour covered, then an additional 30 minutes uncovered to thicken and tenderize the beef fully.
- → Are there suggested sides to accompany this dish?
Rice, cornbread, or tortilla chips pair wonderfully to complement the hearty texture and flavors.
- → How can I make the dish gluten-free?
Ensure toppings don’t contain gluten and avoid bread; all main ingredients are naturally gluten-free.
- → What optional toppings enhance the flavor?
Sour cream, shredded cheddar cheese, chopped cilantro, sliced green onions, and lime wedges add freshness and creamy balance.