Chili con carne, meaning “chili with meat” in Spanish, is a hearty, spiced stew made with beef, beans, tomatoes, and a blend of flavorful spices. Originating from Texas, this dish has become a comfort food staple, especially in cold weather. It’s filling, flavorful, and easy to prepare, making it a go-to recipe for family dinners, potlucks, or game days. Customize the heat level to your preference, and serve it with your favorite toppings for a truly satisfying meal.
Equipment:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
- Can opener
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1-2 jalapeño peppers, seeded and diced (optional, for heat)
- 1 lb (450g) ground beef
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper, to taste
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans or pinto beans, drained and rinsed
- 1 cup beef broth or water
- 1 teaspoon sugar (optional, to balance acidity)
Instructions:
- Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and jalapeño (if using) and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. - Brown the Beef
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed. - Add the Spices
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes, allowing the spices to become fragrant. - Add the Tomatoes, Beans, and Broth
Pour in the diced tomatoes, tomato sauce, drained beans, and beef broth. Stir everything together until well combined. Add a teaspoon of sugar if desired to balance the acidity. - Simmer the Chili
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-45 minutes, stirring occasionally. The flavors will meld, and the chili will thicken as it cooks. - Adjust Seasoning
Taste the chili and adjust the seasonings as needed, adding more salt, pepper, or spices if desired. - Serve
Serve the chili hot, ladled into bowls, with your favorite toppings.
Presentation Ideas:
- Serve chili con carne with a side of cornbread or over steamed rice.
- Garnish with toppings like shredded cheese, sour cream, chopped green onions, fresh cilantro, and diced avocado.
- For a fun twist, serve in a bread bowl for a cozy presentation.
Tips:
- For extra depth of flavor, add a small piece of dark chocolate or a dash of cocoa powder to the chili as it simmers.
- Use ground turkey or chicken as a leaner alternative to beef.
- Leftovers taste even better the next day and can be frozen for up to 3 months.
This classic chili con carne is hearty, flavorful, and simple to make. It’s a comforting dish that’s perfect for feeding a crowd or for a cozy weeknight dinner. Enjoy this chili with your favorite toppings, and get ready for a meal that’s as delicious as it is satisfying!
Chili Con Carne Recipe
This classic chili con carne recipe is packed with tender beef, savory beans, and a blend of spices. Perfectly comforting and full of flavor, it’s ideal for a cozy meal.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
- Can opener
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 bell pepper red or green, diced
- 1-2 jalapeño peppers seeded and diced (optional, for heat)
- 1 lb 450g ground beef
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional, for extra heat
- Salt and pepper to taste
- 1 14.5 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans or pinto beans, drained and rinsed
- 1 cup beef broth or water
- 1 teaspoon sugar optional, to balance acidity
Instructions
- Sauté the Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and jalapeño (if using) and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Beef
- Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
- Add the Spices
- Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes, allowing the spices to become fragrant.
- Add the Tomatoes, Beans, and Broth
- Pour in the diced tomatoes, tomato sauce, drained beans, and beef broth. Stir everything together until well combined. Add a teaspoon of sugar if desired to balance the acidity.
- Simmer the Chili
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-45 minutes, stirring occasionally. The flavors will meld, and the chili will thicken as it cooks.
- Adjust Seasoning
- Taste the chili and adjust the seasonings as needed, adding more salt, pepper, or spices if desired.
- Serve
- Serve the chili hot, ladled into bowls, with your favorite toppings.
Leave a Reply