Chili con Carne
This chili con carne recipe is a hearty and flavorful dish made with lean ground beef, tomatoes, beans, and a blend of spices. It’s a comforting, easy-to-make one-pot meal perfect for family dinners or casual gatherings.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 pound lean ground beef (or ground lamb for extra flavor)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
- 1 cup beef broth (or water)
- 15 oz can red kidney beans drained and rinsed
- 15 oz can black beans drained and rinsed
- salt and freshly ground black pepper to taste
- fresh cilantro chopped (for garnish)
- optional toppings sliced jalapeños, shredded cheese, sour cream, chopped green onions
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned all over and no longer pink, about 7-8 minutes. Drain any excess fat if necessary to keep the chili from getting greasy.
- Sprinkle the cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper over the beef. Stir well to coat the meat and allow the spices to toast slightly, releasing their aroma, about 2 minutes.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Stir everything together, scraping the bottom of the pot to deglaze and lift any flavorful bits stuck to the pan.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes to let the flavors meld beautifully.
- Stir in the kidney beans and black beans. Continue to simmer uncovered for another 15 minutes, allowing the chili to thicken slightly. Taste and season with salt and pepper as needed.
- Ladle the chili into bowls and garnish with chopped cilantro and your favorite toppings. Enjoy with warm bread, rice, or tortilla chips for a complete meal.
Equipment
- Large pot
- Dutch Oven
- Wooden Spoon
Notes
Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent burning. Brown the meat in batches to avoid overcrowding. Simmering is essential for flavor development. For thicker chili, mash some beans during the last 10 minutes. Adjust spice level to taste. Leftover chili tastes better the next day. Variations include vegetarian, spicy, smoky, chunky, slow cooker, and spiced-up versions.