Simple Homemade Chili

This traditional chili con carne is my go-to comfort food when it gets chilly outside, blending hearty ground beef with tender red beans in a mildly spiced sauce that warms you right up.

I've been making this chili since my college days when I needed something filling without much fuss. Over time, I've tweaked this dish to perfection, and now my family keeps asking for it during our movie nights.

Ingredients

• 2 onions: They build the flavor foundation and add natural sweetness.
• 2 garlic cloves: Pick firm ones for stronger taste.
• 2 tablespoons olive oil: Go for something nice for better flavor.
• 500 g ground beef: The 15% fat kind works best for taste.
• 1 large can red kidney beans: They add texture and plant protein.
• 1 teaspoon chili powder: Add more or less depending on how spicy you want it.
• 2 teaspoons ground cumin: The magic behind real chili flavor.
• 400 g crushed tomatoes: San Marzano tomatoes make it taste even better.
• Salt and pepper: Season how you like it.
• Finely chopped flat-leaf parsley: Adds freshness and looks pretty.
• Rice for serving: Basmati or long grain both work great.

Step-by-step Instructions

Getting your aromatics ready:

Peel and finely chop both onions and garlic. Cutting them small helps spread the flavor better and cooks them evenly.

Building the flavor base:

Gently cook onions and garlic in olive oil in a pot until they turn see-through but not brown. This takes about 5 minutes and sets up all the good flavors.

Cooking the meat:

Throw in the ground beef and cook for 10 minutes, stirring often to break up any chunks. Wait until it browns a bit for that extra tasty caramelized flavor.

Adding spices and tomatoes:

Mix in the chili powder, cumin, and crushed tomatoes. Stir everything well to coat the meat and let those spices wake up for a few minutes. This step makes all the flavors come together.

Seasoning and simmering:

Add salt and pepper to taste and let it bubble gently for 10 minutes. This slow cooking lets all the flavors mix while the sauce thickens up.

Finishing with beans:

Drain and add the red kidney beans, then cook for another 5-10 minutes. This warms up the beans without making them mushy.

Serving:

Spoon it hot over rice and sprinkle with chopped parsley for a fresh pop of color.

Must-know Tips

• Can be made ahead and tastes better the next day
• Packs a good amount of protein and fiber
• Perfect for batch cooking meals

Cumin really makes this dish special. I found out how important it was during a trip to Texas where a local cook told me it's what makes the difference between an ordinary chili and one you can't forget. Since then, I always take care to get the right amount of this spice to create that authentic flavor that brings my family back for seconds.

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Storage and Reheating

This chili con carne keeps well in the fridge for up to 3 days in a sealed container. For longer storage, split it into single servings and freeze for up to 3 months. To reheat, thaw in the fridge and then warm slowly in a pot with a splash of water if needed. It often tastes even better after sitting in the fridge overnight.

Tasty Variations

You can easily change up this basic recipe. For extra kick, add a finely chopped jalapeño or some red pepper flakes. Want more veggies? Toss in diced red bell pepper or corn. Vegetarians can swap the meat for rehydrated textured soy protein or just double up on beans instead.

Perfect Side Dishes

Chili con carne tastes great with rice, but you've got plenty of other good options too. Try it with corn tortillas, sour cream, homemade guacamole, grated cheese, or sliced green onions. For a fresh twist, put some lime wedges on the side to squeeze over the top when serving.

Frequently Asked Questions

→ What's the best type of beef for chili?

Ground beef works best, as it blends perfectly and soaks up the flavors well.

→ How do I control the spiciness?

Use more or less chili powder to suit your taste. Fresh chili peppers can make it hotter too.

→ Can I swap out the kidney beans?

Sure! Black or white beans work too, but kidney beans offer the classic taste and texture.

→ Can this be made ahead of time?

Definitely! It's a great make-ahead meal. Just warm it up before serving for even richer flavors.

→ What goes well with chili?

People usually serve it with rice, but salads, cornbread, or tortillas are good options too.