Authentic Chili con Carne
Hearty and spicy beef chili with beans, tomatoes, and aromatic spices.
20 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1.5 lbs ground beef
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cans (14 oz each) diced tomatoes
- 1 can (14 oz) kidney beans, drained
- 1 can (14 oz) black beans, drained
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add minced garlic and diced red bell pepper. Cook for another 3 minutes until fragrant.
Increase heat to medium-high and add ground beef. Break it up with a spoon and cook until browned, about 7-8 minutes.
Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
Add diced tomatoes, tomato paste, and beef broth. Stir well to combine all ingredients.
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
Add drained kidney beans and black beans. Simmer uncovered for another 20-30 minutes until thickened.
Season with salt and black pepper to taste. Serve hot with your favorite toppings.
Chef's Tips
- Meat Choice: For richer flavor, use a mix of ground beef and cubed chuck roast.
- Spice Level: Adjust cayenne pepper to control the heat level.
- Slow Cooker Option: After browning meat and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
- Toppings: Serve with shredded cheese, sour cream, chopped onions, or fresh cilantro.
- Make Ahead: Chili tastes even better the next day as flavors develop.
- Freezing: This chili freezes well for up to 3 months.
