This classic beef chili is thick, hearty and full of bold, smoky spice. Ground beef, two kinds of beans and tomatoes simmer for an hour with a homemade spice blend, and the result is a pot of chili that is perfect for game day, cold nights and feeding a crowd.
A Texas legend
Chili con carne, meaning chili with meat, became famous in San Antonio in the late 1800s, where vendors known as chili queens sold bowls from outdoor stands. Today chili cook-offs are held all over the United States, and everyone defends their own recipe.
Beans or no beans?
Traditional Texas chili has no beans at all, just meat and chiles. Most home cooks across the country add beans, which make the chili heartier and stretch it further. Kidney and pinto beans are classic; black beans work too. Leave them out for a Texas-style bowl.
Bloom the spices
Cooking the chili powder and other spices in the hot fat for two minutes before adding the tomatoes makes the flavors deeper and rounder. This short step is the difference between a flat chili and a great one.
A little sweet, a little sour
A spoon of brown sugar softens the acidity of the tomatoes, and a splash of vinegar at the end brightens everything. Some cooks add a square of dark chocolate or a shot of espresso for extra depth.
Give it time
Chili is good after 45 minutes but even better after an hour or more, when the flavors blend and the sauce thickens. It is one of those dishes that tastes best the next day.
How spicy is it?
This recipe is medium. For mild chili, leave out the jalapeño and cayenne. For a hot one, add more cayenne, a chopped chipotle in adobo or a diced habanero.
Toppings bar
Set out shredded cheddar, sour cream, sliced green onions, diced red onion, pickled jalapeños, avocado, cilantro and crushed tortilla chips. Chili also makes a great topping for hot dogs, baked potatoes and nachos.
Slow cooker chili
Brown the beef and vegetables, then transfer everything to a slow cooker and cook on low for 6 to 8 hours. It is ideal for parties: keep it on warm for serving.
Serving ideas
Serve with cornbread, rice or Fritos for a Frito pie. For a lighter chili, try our creamy white chicken chili; for a meatless option, the smoky black bean soup.
Cook-off tips
Try a mix of ground beef and cubed chuck for more texture, use two or three different chili powders, and let the pot rest for an hour before serving.
Storing and freezing
Chili keeps for 5 days in the fridge and freezes beautifully for up to 4 months.
Choosing chili powder
American chili powder is a blend of ground dried chiles, cumin, garlic and oregano. Brands vary a lot in heat and flavor, so taste yours. For a deeper chili, add a tablespoon of pure ancho chile powder, which is mild, smoky and slightly sweet.
Leftover ideas
Spoon chili over baked potatoes, use it for chili dogs or chili mac with elbow pasta and cheese, or layer it with tortilla chips and cheese for nachos.
Frequently asked questions
How do I thicken chili?
Simmer it uncovered for 15 minutes, mash some beans, or stir in a tablespoon of masa harina mixed with water.
Can I use ground turkey?
Yes. Add an extra tablespoon of oil and a little more seasoning, since turkey is milder.
Should I drain the fat?
With 85% lean beef, drain off most of the fat but keep a tablespoon for flavor.