Chili Con Carne (Print Version)
Hearty beef and bean chili with rich spiced tomato sauce, tender vegetables, and warm Tex-Mex flavors. Perfect comfort food for cold days.
# What You Need:
→ Meats
01 - 1.1 lbs ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, finely chopped
07 - 14 oz canned diced tomatoes
08 - 2 tbsp tomato paste
→ Beans
09 - 14 oz canned red kidney beans, drained and rinsed
10 - 14 oz canned black beans, drained and rinsed
→ Liquids
11 - 1 cup beef broth
12 - 2 tbsp olive oil
→ Spices & Seasonings
13 - 2 tsp ground cumin
14 - 2 tsp chili powder
15 - 1 tsp smoked paprika
16 - 1/2 tsp ground coriander
17 - 1/2 tsp cayenne pepper
18 - 1 tsp dried oregano
19 - 1 tsp salt
20 - 1/2 tsp black pepper
→ Garnishes
21 - Sour cream
22 - Shredded cheddar cheese
23 - Fresh cilantro, chopped
24 - Sliced jalapeños
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add ground beef to the pot. Break it up with a wooden spoon and cook for 6–8 minutes until browned and no longer pink.
04 - Add diced red and green bell peppers along with finely chopped jalapeño. Cook for 3–4 minutes until vegetables begin to soften.
05 - Stir in tomato paste, diced tomatoes, cumin, chili powder, smoked paprika, coriander, cayenne, oregano, salt, and black pepper. Mix thoroughly to coat all ingredients.
06 - Pour in beef broth and bring the mixture to a gentle simmer. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
07 - Stir in drained kidney beans and black beans. Continue simmering uncovered for 15 minutes to allow the sauce to thicken and flavors to meld.
08 - Taste the chili and adjust salt, pepper, or spice levels as needed.
09 - Ladle hot chili into bowls and top with your choice of garnishes such as sour cream, shredded cheddar, fresh cilantro, or sliced jalapeños.
# Insider Tips:
01 -
- This chili gets better overnight, so make extra for lazy lunches that taste even better than the first night
- The secret combination of smoked paprika and cumin creates that restaurant quality depth everyone asks about
02 -
- The longer you simmer this chili, the better it tastes, so do not rush that 45 minute simmering period
- Letting the chili rest for 10 minutes before serving allows the flavors to meld together perfectly
03 -
- Add a square of dark chocolate or a tablespoon of coffee at the end for an extra depth of flavor no one can quite identify
- The quality of your chili powder matters more than any other spice, so invest in a good brand