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Chili con carne topped with shredded cheddar, chopped white onion, and chopped cilantro in a white bowl with a navy stripe around the rim.
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Chili Con Carne

Nothing soothes the soul on a cold and blustery day like a big hot bowl of chili con carne. As a testament to its mysterious and spicy powers of consolation, this classic dish has inspired countless variations and garnered a devoted fanbase around the world. Given its incredibly widespread appeal, perhaps it should be no surprise that chili con carne has also inspired a longstanding (and often heated) debate as to its proper composition. I've sampled my fair share of chili recipes over the years, but this easy rendition is still my favorite. Rustled up from my old family recipe archives, it is simple, flavorful, and deeply satisfying.
Course Main Course
Cuisine American
Keyword classic, comfort food, easy, make-ahead
Prep Time 5 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 30 minutes
Servings 8 servings

Equipment

  • 5.5 quart dutch oven (or other large heavy pot)

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large yellow onion chopped
  • 1 fresh jalapeño pepper finely chopped
  • 1 fresh serrano pepper finely chopped
  • 4 cloves garlic minced
  • 1½ to 2 pounds lean ground beef
  • 2 tablespoons all purpose flour
  • 2 tablespoons ancho chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (preferably Mexican)
  • 1 teaspoon ground coriander
  • 2 tablespoons dark muscovado sugar (or dark brown sugar)
  • 1 quart tomato juice
  • 26 to 28 ounces chopped tomatoes (boxed or canned)
  • 28 ounces pinto beans (canned) drained and rinsed
  • kosher salt and fresh ground black pepper to taste
  • toppings and accompaniments of your choice (i.e. cheddar cheese, sour cream, white onion, cilantro, tortilla chips, etc.) for serving

Instructions

  • Begin by measuring out all the spices and preparing the onion, jalapeño pepper, serrano pepper, and garlic.
  • Place a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onion, jalapeño, and serrano. Sauté for about 6 to 8 minutes, or until the onion is soft and translucent. Then add the garlic and sauté for about 2 minutes more.
  • Add the ground beef, breaking it up into small pieces while mixing together with the sautéed vegetables, and lightly season the mixture with salt and pepper. Cook, stirring occasionally, until the meat is mostly browned.
  • Sprinkle the flour over the meat mixture and stir it through. Cook, continuing to stir, for about a minute. Then sprinkle in the chili powders, spices, and sugar, and give the mixture another stir. Cook, still stirring, for another minute or two.
  • Pour in the tomato juice and the chopped tomatoes, along with their juice. Give the mixture another good stir and bring to a boil.
  • Turn the heat down to medium low and simmer the chili, uncovered, for about 1½ to 2 hours or until it has thickened and become noticeably darker in color. Toward the end of the cooking time, add the beans and give them a long enough simmer to warm through.
  • Season to taste with salt and pepper, and then serve with all of your favorite chili toppings and accompaniments.