American
Chili con Carne
A hearty American beef chili simmered with onion, garlic, tomato, beans, and warm chili spices. It finishes thick and savory, just right with cheddar, sour cream, or cornbread on the side.
Watch it madeSteve | The Vivaldi Way · 2:54
Ingredients
- Neutral oil1 tbsp
- Ground beef, preferably 80/208 oz
- Yellow onion, finely diced1/2 small
- Garlic, minced2 cloves
- Tomato paste1 tbsp
- American chili powder1 tbsp
- Ground cumin1 tsp
- Dried oregano1/2 tsp
- Smoked paprika1/2 tsp
- Cayenne pepper1/8 tsp
- Crushed tomatoes1 cup
- Beef broth1/2 cup
- Red kidney beans, drained and rinsed3/4 cup
- Kosher salt3/4 tsp, plus more to taste
- Black pepper1/4 tsp
- Apple cider vinegar1 tsp
- Shredded cheddar, sour cream, and sliced scallionsoptional, for serving
Method
- Heat the oil in a heavy saucepan or small Dutch oven over medium-high heat.
- Add the ground beef in an even layer and let it brown undisturbed for 3 minutes.
- Break up the beef with a spoon and cook until no longer pink and deeply browned in spots, about 4 minutes more.
- Add the diced onion and cook, stirring often, until softened and lightly golden, about 5 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute to deepen the flavor.
- Add the chili powder, cumin, oregano, smoked paprika, cayenne, salt, and black pepper, then stir for 30 seconds until fragrant.
- Pour in the crushed tomatoes and beef broth, scraping the bottom of the pan to release the browned bits.
- Stir in the kidney beans and bring the chili to a gentle simmer.
- Reduce the heat to low and cook uncovered for 30 to 35 minutes, stirring occasionally, until thick and rich.
- Stir in the apple cider vinegar, taste, and adjust the salt or cayenne as needed.
- Rest the chili off the heat for 5 minutes, then serve hot with cheddar, sour cream, and scallions if desired.
Common questions
Can I substitute ground turkey or chicken for the beef in chili con carne?
Yes. Use ground turkey or chicken, but choose a little oil and don’t overcook, since they’re leaner than beef. Add a splash more broth if needed, and expect a lighter flavor unless you boost spices and salt.
How long does chili con carne take, and can I make it ahead?
Plan on about 45 to 60 minutes total. It tastes even better after resting, so making it a day ahead is ideal. Cool it quickly, refrigerate overnight, then reheat gently on the stove with a splash of broth if thick.
What are the most common mistakes when making chili con carne?
The biggest mistakes are underbrowning the beef, skipping the spice bloom, and boiling too hard, which can make the texture muddy. Also, don’t add too much liquid at once; the chili should simmer slowly and reduce into a thick sauce.
How should I store leftover chili con carne, and can I freeze it?
Store leftovers in an airtight container in the fridge for up to 4 days. It freezes well for up to 3 months. Thaw overnight in the fridge, then reheat gently, stirring occasionally so it heats evenly without scorching.
What should I serve with chili con carne?
Classic sides include cornbread, rice, tortilla chips, or baked potatoes. Top with shredded cheese, sour cream, scallions, or cilantro if you like. For a fresher contrast, add a simple green salad or pickled jalapeños.