Hearty Chili Con Carne with Beans and Cheddar

Why You’ll Love This Recipe

• Deep, robust flavor from smoky chili powders, beef, and a subtle hint of dark cocoa.
• Hearty and filling thanks to plenty of ground beef and kidney beans.
• Mostly pantry ingredients, so it is easy to pull together on a weeknight.
• Even better the next day and freezes beautifully for future meals.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 4 cloves garlic, fresh cilantro (optional), green onions (optional), fresh flowers for the table if you like.
• Dairy: Sharp cheddar cheese, sour cream, butter and milk or buttermilk (if making cornbread from a mix or scratch).
• Pantry: Olive oil, ground beef, chili powder, smoked paprika, ground cumin, dried oregano, cayenne pepper, unsweetened dark cocoa powder, tomato paste, 1 can diced tomatoes, 1 can crushed tomatoes or tomato sauce, 2 cans kidney beans, beef broth, bay leaves, kosher salt, black pepper, cornbread (mix or bakery cornbread), optional hot sauce.

Full Ingredients

For the Chili

• 2 tbsp olive oil
• 1 1/2 lb ground beef (80/20 recommended for best flavor)
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced (about 1 cup)
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper, or to taste
• 2 tbsp tomato paste
• 1 1/2 tsp unsweetened dark cocoa powder
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 (15 oz) can crushed tomatoes or tomato sauce
• 2 (15 oz) cans kidney beans, drained and rinsed
• 2 cups beef broth (preferably low sodium)
• 1 bay leaf
• 1 1/2–2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For Serving

• 1 1/2–2 cups shredded sharp cheddar cheese
• 1/2 cup finely diced red or yellow onion
• 1/2 cup sour cream
• 2–3 green onions, thinly sliced (optional)
• 2–3 tbsp chopped fresh cilantro (optional)
• Warm cornbread, store-bought or homemade, cut into squares or wedges
• Hot sauce, to taste (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you turn on the stove, get everything ready. Dice the onion and red bell pepper into small, even pieces so they soften and blend into the chili. Mince the garlic. Open the cans of tomatoes and kidney beans, then drain and rinse the beans. Measure out the chili powder, smoked paprika, cumin, oregano, cayenne, cocoa powder, and tomato paste so they are ready to go. This makes the cooking process smoother and prevents anything from burning while you search for ingredients.

Step 2: Brown the beef

Set a large, heavy-bottomed pot or Dutch oven (5–6 quarts) over medium-high heat. Add the olive oil. When the oil is shimmering, add the ground beef, breaking it up with a spoon or spatula into small crumbles. Cook for 6–8 minutes, stirring occasionally, until the beef is nicely browned and no pink remains. If there is more than about 2 tablespoons of fat in the pot, carefully spoon off and discard the excess. Leaving a small amount of fat behind adds flavor without making the chili greasy.

Step 3: Soften the vegetables and bloom the spices

Add the diced onion and red bell pepper to the browned beef. Cook, stirring often, for 5–6 minutes, until the vegetables are softened and starting to turn translucent. Stir in the minced garlic and cook for 1 minute, just until fragrant. Sprinkle in the chili powder, smoked paprika, cumin, oregano, cayenne, 1 1/2 teaspoons kosher salt, and the black pepper. Stir well so the beef and vegetables are evenly coated. Let the spices toast in the hot pan for about 1 minute to deepen their flavor, stirring so nothing scorches. Add the tomato paste and cook for another 1–2 minutes, stirring, until it darkens slightly in color.

Step 4: Build the tomato base

Pour in the diced tomatoes with their juices, the crushed tomatoes or tomato sauce, and the beef broth. Stir thoroughly, scraping along the bottom of the pot to lift up any browned bits stuck to the pan; those bits add a lot of flavor. Sprinkle in the cocoa powder and add the bay leaf. The cocoa should be fully stirred in so it disappears into the sauce. It will not make the chili taste like chocolate; instead, it adds a subtle richness and enhances the smoky notes of the spices.

Step 5: Add the beans and simmer low and slow

Stir in the drained and rinsed kidney beans. Increase the heat to bring the pot just up to a gentle boil, then immediately reduce the heat to low or medium-low so the chili simmers rather than boils vigorously. You should see only small, occasional bubbles breaking the surface. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes to prevent sticking. As it cooks, the chili will thicken, the flavors will meld, and the beans will become incredibly tender and flavorful.

Step 6: Adjust thickness and season to taste

After the simmering time, check the texture. If the chili is thicker than you like, stir in a splash of broth or water, a few tablespoons at a time, until it reaches your preferred consistency. If it seems too thin, continue simmering uncovered for another 10–15 minutes, stirring occasionally, until it thickens. Fish out and discard the bay leaf. Taste the chili and add more salt, a pinch more cayenne, or a dash of hot sauce if you want extra heat. This step is where you can really make the chili your own, so taste and adjust until it makes you happy.

Step 7: Serve with toppings and cornbread

Ladle the hot chili into warm bowls. Generously top each serving with shredded sharp cheddar, a spoonful of sour cream, and a sprinkle of diced onion, sliced green onion, and fresh cilantro if you like. Serve with warm cornbread on the side for dunking and soaking up the rich, smoky sauce. The contrast of creamy cheese, cool sour cream, crunchy onions, and tender cornbread against the hearty chili makes every bite satisfying.

Pro Tips

• Brown the meat well: Do not rush the browning step. Deeply browned beef adds a lot of savory flavor and makes the chili taste richer.
• Control the heat: Start with the listed cayenne, then add more at the end if you like things spicier. It is easier to add heat than to take it away.
• Let it rest: If you have the time, let the finished chili sit off the heat for 10–15 minutes before serving. The flavors continue to meld as it cools slightly.
• Even better the next day: Chili is often tastier after a night in the refrigerator, so this is a great make-ahead meal for busy weeks.
• Use good toppings: Do not skip them. Sharp cheddar, onions, and cornbread add texture and balance the hearty, smoky base.

Variations

• Smoky chipotle chili: Add 1–2 chopped chipotle peppers in adobo sauce (plus 1–2 teaspoons of the adobo sauce) along with the tomatoes for a deeper, smoky heat.
• Lean ground turkey or chicken: Substitute the ground beef with the same amount of ground turkey or chicken. Add 1 extra tablespoon olive oil and do not skim as much fat, since lean meats benefit from a bit more richness.
• Bean-free (low-carb) chili: Skip the kidney beans and reduce the beef broth to 1 1/2 cups. Simmer until thickened. You can add extra diced bell peppers or chopped zucchini for more vegetables.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of water or broth if it has thickened too much, or in the microwave in short intervals, stirring between bursts. For longer storage, freeze the chili (without toppings) in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Cornbread is best fresh, but leftover cornbread can be wrapped tightly and stored at room temperature for 1–2 days, or frozen for up to 1 month.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe), without toppings or cornbread: about 430 calories; 28 g protein; 24 g fat; 25 g carbohydrates; 9 g fiber; 7 g sugar; 900 mg sodium. Toppings and cornbread will add additional calories, fat, and sodium depending on how generously you serve them.