Chili con carne
A robust and flavorful stew featuring ground beef, a medley of beans, and a rich tomato base with a perfect blend of spices.
Instructions
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Prepare the Ingredients
- Chop the onions, garlic, and bell peppers. Drain and rinse the beans.
- Prepare the Ingredients
- Chop the onions, garlic, and bell peppers. Drain and rinse the beans.
- Cook the Ground Beef
- In a large pot, heat the olive oil over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Remove the beef from the pot and set aside, draining excess fat if necessary.
- Cook the Vegetables
- In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent.
- Add the chopped bell peppers and cook for another 5 minutes until softened.
- Combine Ingredients
- Return the browned beef to the pot.
- Stir in the chili powder, cumin, paprika, and oregano. Cook for 1-2 minutes until fragrant.
- Add the diced tomatoes, tomato paste, and beef broth. Stir to combine.
- Bring to a simmer and let cook for 30 minutes, stirring occasionally.
- Add Beans and Simmer
- Add the drained and rinsed beans to the pot.
- Simmer for another 15 minutes, allowing the flavors to meld together.
- Finish and Serve
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, sliced jalapeños, and a squeeze of lime juice if desired.
Recipe notes
- For a deeper flavor, let the chili simmer on low heat for up to an hour, stirring occasionally.
- Feel free to adjust the spice level by adding more chili powder or including fresh chopped chili peppers.
- This chili can be made ahead and tastes even better the next day as the flavors have time to develop. Store in an airtight container in the refrigerator.
Ingredients
Scaled from 1 serving
Measurement system
- ½ tablespoon olive oil
- ¼ pound ground beef
- ¼ large onion, chopped
- ¾ clove garlic, minced
- ½ bell pepper, chopped
- ½ tablespoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ can diced tomatoes (14.5 ounces)
- ½ tablespoon tomato paste
- ½ cup beef broth
- ¼ can kidney beans (15 ounces), drained and rinsed
- ¼ can black beans (15 ounces), drained and rinsed
- Pinch of salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional, for garnish)
- Lime wedges (optional, for garnish)