Description
This hearty Chili Con Carne recipe features ground beef simmered with aromatic spices, tomatoes, and kidney beans, creating a flavorful and comforting dish perfect for any meal. Serve it with rice, bread, or tortilla chips for a satisfying experience.
Ingredients
Scale
Proteins and Vegetables
- 1 lb ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
Tomato and Beans
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (8 oz) tomato sauce
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Additional Ingredients
- 2 tablespoons olive oil
- 1 cup beef broth (or water)
- Fresh cilantro for garnish (optional)
Instructions
- Sauté vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and bell pepper, sautéing until softened, about 5 minutes. Then add minced garlic and cook for another minute to release its aroma.
- Brown meat: Add ground beef to the pot with the vegetables. Cook until the meat is fully browned, breaking it apart with a spoon for even cooking, approximately 5 to 7 minutes. Drain excess fat if necessary to reduce greasiness.
- Add spices: Stir in chili powder, cumin, paprika, salt, and pepper to the browned meat and vegetables. Cook this mixture for about 2 minutes to toast the spices and deepen the flavors.
- Combine ingredients: Pour in the diced tomatoes, kidney beans, tomato sauce, and beef broth. Stir well to combine all the components evenly.
- Simmer: Bring the chili mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 to 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. Adjust seasoning to taste before serving.
- Serve: Spoon the hot chili into bowls and garnish with fresh cilantro if desired. Enjoy with rice, crusty bread, or tortilla chips for a complete meal.
Notes
- To make this dish leaner, substitute ground turkey for beef.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce liquid.
- If you prefer spicier chili, add cayenne pepper or chopped jalapeños.
- Kidney beans can be swapped for black beans or pinto beans as preferred.
- Leftovers store well in the refrigerator up to 3 days and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
