Fabulous Chili Con Carne With Beans

There’s something undeniably primal and comforting about a pot of chili simmering away on the stove, filling the kitchen with its rich, savory aroma. My connection to this particular chili con carne runs deep, woven into the fabric of autumn gatherings and the camaraderie of good friends. It was a staple at my friend Jackie’s annual Grey Cup party, a tradition she upheld with unwavering enthusiasm. Each year, as the crisp air settled in and the excitement of the game built, Jackie’s chili was the undisputed star, a hearty, flavorful beacon that warmed us from the inside out. She’d always joke that it was “for those who like chili with a kick,” and indeed, it delivered. The memory of those gatherings, the laughter echoing, the friendly banter, and the steaming bowls of chili, is a cherished one. This recipe isn’t just about sustenance; it’s about shared moments and enduring friendships, all simmered to perfection.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 6-8
• Yield: Approximately 8-10 cups
• Dietary Type: Meat-based

Ingredients

This chili is designed for robust flavor and satisfying heartiness, featuring simple yet effective ingredients.

• 1 pound lean ground beef
• 1 (29 ounce) can kidney beans, drained and rinsed
• 1 (14 1/2 ounce) can Italian stewed tomatoes, undrained
• 1 (14 1/2 ounce) can tomato sauce
• 1 (8 ounce) jar mild salsa OR 1 (8 ounce) jar hot salsa (use hot for an extra kick!)
• 1 onion, chopped
• 1 green pepper, chopped
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chili powder
• 1/8 teaspoon cayenne pepper (adjust to your spice preference)
• Salt to taste

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: Essential for even heat distribution and slow simmering.
• Wooden spoon or sturdy spatula: For stirring and scraping the bottom of the pot.
• Can opener: For opening the cans of beans, stewed tomatoes, and tomato sauce.
• Cutting board and knife: For chopping the onion and green pepper, and mincing the garlic.

Instructions

Crafting this chili is a straightforward process that rewards patience with deep, layered flavors.

1. Begin by browning the ground beef in your large pot over medium-high heat. As the beef cooks, add the chopped onion and green pepper. Cook, stirring occasionally, until the beef is no longer pink and the vegetables have softened, about 8-10 minutes.
2. Once the beef and vegetables are cooked, drain off any excess grease from the pot. This step is crucial for a cleaner flavor and a less heavy chili.
3. Next, drain the juice off the kidney beans. You’ll want to use just the beans for this recipe.
4. Now, it’s time to assemble the heart of the chili. Add the drained kidney beans to the pot with the browned beef and vegetables.
5. Introduce the Italian stewed tomatoes (undrained), tomato sauce, and your chosen salsa (mild or hot).
6. Stir in the minced garlic clove, paprika, Worcestershire sauce, chili powder, and cayenne pepper.
7. Stir everything together thoroughly, ensuring all ingredients are well combined and evenly distributed throughout the pot.
8. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for at least 2 to 3 hours. The longer it simmers, the more the flavors will meld and deepen.
9. Stir occasionally throughout the simmering process to prevent sticking and ensure even cooking. You’ll notice the chili thickening and the aromas intensifying as it cooks.
10. Before serving, taste and season with salt as needed. The salt will enhance all the other flavors in the chili.

Expert Tips & Tricks

To elevate your chili con carne from good to truly spectacular, consider these culinary insights. The key to a truly magnificent chili lies in patience and allowing those flavors to marry.

• The Power of the Simmer: Don’t rush the simmering process. The magic happens when the chili is allowed to bubble gently for an extended period. This allows the spices to bloom, the meats to tenderize, and the tomatoes to break down, creating a richer, more complex sauce. Aim for that 2-3 hour minimum, but if you have more time, an extra hour won’t hurt.
• Salsa Selection: While the recipe offers mild or hot salsa as an option, don’t be afraid to experiment. Different brands of salsa have unique flavor profiles. Consider a smoky chipotle salsa for an added layer of depth, or a salsa verde for a brighter, tangier note.
• Bean Strategy: Draining the kidney beans is important for texture. If you prefer a less “beany” chili, you could reduce the amount of beans slightly, or even use a combination of kidney beans and pinto beans for variety.
• Spice Control: The cayenne pepper provides a noticeable kick. If you’re sensitive to heat, start with just a pinch and add more gradually towards the end of cooking if desired. Conversely, if you love heat, feel free to increase the cayenne or even add a pinch of red pepper flakes during the sautéing stage.
• Make-Ahead Marvel: Chili is a perfect dish to make ahead. In fact, it often tastes even better the next day as the flavors have had more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.

Serving & Storage Suggestions

Chili con carne is incredibly versatile when it comes to serving. It’s hearty enough to stand on its own, but also shines when accompanied by a variety of toppings and sides.

• Toppings Galore: Serve your chili piping hot in bowls. Offer a selection of classic toppings such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, diced red onion, or sliced jalapeños for an extra punch. A side of cornbread or crusty bread is also a perfect accompaniment for soaking up every last drop.
• Leftover Love: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing for Later: This chili freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months.
• Reheating: To reheat from the refrigerator, gently warm the chili on the stovetop over low heat, stirring occasionally, until heated through. If reheating from frozen, thaw overnight in the refrigerator and then follow the stovetop method. You may need to add a splash of water or broth if the chili has thickened too much during storage.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this delicious chili con carne. Please note that these values are estimates and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal
Calories from Fat	80 kcal
Total Fat	9 g	13%
Saturated Fat	3.4 g	16%
Cholesterol	49.1 mg	16%
Sodium	1228.2 mg	51%
Total Carbohydrate	34 g	11%
Dietary Fiber	10.8 g	43%
Sugars	10.5 g	42%
Protein	25 g	50%

Note: The % Daily Value (DV) is based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for personalization.

• Meat Swap: If ground beef isn’t your preference, ground turkey or ground chicken can be used for a lighter option. For a vegetarian twist, omit the meat and increase the beans, or add a cup of cooked lentils.
• Bean Variety: Feel free to swap out the kidney beans for pinto beans, black beans, or a combination of your favorites. Just ensure you drain and rinse them before adding.
• Vegetable Boost: Enhance the vegetable content by adding finely diced carrots, celery, or corn kernels along with the onion and green pepper.
• Spice Level Customization: For a milder chili, reduce or omit the cayenne pepper. For a bolder flavor, consider adding a pinch of smoked paprika or a dash of your favorite hot sauce.
• Tomatoes: If you don’t have Italian stewed tomatoes, you can use a 14.5 ounce can of diced tomatoes with their juice, or even a 28 ounce can of crushed tomatoes for a smoother texture.

FAQs

Q: How long should I simmer the chili?
A: The recipe calls for a minimum of 2 to 3 hours of simmering. This extended cooking time allows the flavors to deepen and meld beautifully.

Q: Can I make this chili ahead of time?
A: Absolutely! Chili is an excellent make-ahead dish. In fact, the flavors often improve after a day or two in the refrigerator.

Q: What’s the best way to store leftover chili?
A: Store cooled chili in an airtight container in the refrigerator for up to 3-4 days. It also freezes very well for up to 3 months.

Q: Can I adjust the spice level?
A: Yes! You can control the heat by adjusting the amount of cayenne pepper. Start with less if you’re unsure, and you can always add more to taste.

Q: What are some good toppings for chili?
A: Popular toppings include shredded cheese, sour cream, chopped fresh cilantro, diced red onion, and sliced jalapeños.

Final Thoughts

This Fabulous Chili Con Carne With Beans is more than just a recipe; it’s an invitation to gather, to share, and to savor the simple pleasures of a well-made, deeply flavorful dish. It’s the kind of meal that fosters conversation and creates lasting memories, perfect for a cozy night in or a lively gathering with friends. I encourage you to try it, to make it your own with your favorite toppings, and to share the warmth and deliciousness it brings. Pair it with a crisp, cold lager or a robust red wine, and let the comforting aromas and satisfying flavors transport you. Happy cooking, and even happier eating!