Chili con Carne Recipe
Chili con carne, commonly referred to simply as “chili,” is a hearty and flavorful dish that’s deeply rooted in Mexican-American cuisine. It’s a rich, spicy stew made with ground beef, beans, tomatoes, and chili peppers, offering a satisfying meal that can be served with a variety of sides. This recipe blends traditional elements with a few twists to achieve a robust flavor profile that’s sure to impress.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 lbs ground beef (85% lean)
- 2 tbsp chili powder (adjust based on your spice tolerance)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground oregano
- 1 tsp ground coriander
- 1 tsp cocoa powder (optional, adds richness)
- 1/4 tsp cinnamon (optional, adds depth)
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes with juice
- 1 can (14 oz) tomato sauce
- 2 cups beef broth or water
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- Salt and black pepper, to taste
- 1 tbsp sugar or honey (optional, to balance acidity)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Shredded cheddar cheese, sour cream, and diced green onions for serving
Instructions:
- Prepare the ingredients: Before you begin cooking, gather all your ingredients and chop the vegetables. This will make the cooking process smoother and more efficient. Dice the onion, garlic, and bell peppers, and set them aside.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir occasionally to prevent burning. Add the minced garlic and cook for another minute, allowing the garlic to release its aroma.
- Cook the ground beef: Add the ground beef to the pot. Break it up with a wooden spoon or spatula, ensuring it cooks evenly. Continue cooking until the beef is browned all over, about 7-10 minutes. If there’s excess fat, drain it from the pot to avoid a greasy chili. Once the beef is fully browned, season it with salt and black pepper.
- Add the bell peppers and spices: Stir in the diced red and green bell peppers. Let them cook with the beef mixture for about 3 minutes until they begin to soften. Then, add the chili powder, cumin, smoked paprika, oregano, coriander, cocoa powder, cinnamon, and cayenne pepper. Stir the spices into the beef and vegetables, ensuring everything is evenly coated. Cooking the spices at this stage allows them to release their full flavor, infusing the chili with a deep, smoky taste.
- Add tomatoes and broth: Once the spices are fragrant, pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir everything together to create a rich and flavorful base. Allow the mixture to come to a simmer, then reduce the heat to low.
- Simmer the chili: Cover the pot and let the chili simmer for at least 30 minutes, although it can simmer for up to 2 hours for a deeper flavor. Stir occasionally to prevent sticking. The longer the chili cooks, the more the flavors will meld together, creating a richer taste. If the chili thickens too much during this time, you can add more broth or water to loosen it up.
- Add the beans: After the chili has simmered, stir in the drained and rinsed kidney beans, black beans, and pinto beans. Beans add heartiness and texture to the chili, while also balancing the spiciness. Let the chili cook for an additional 10-15 minutes to heat the beans through and allow them to absorb the flavors.
- Adjust seasoning: Taste the chili and adjust the seasoning if necessary. Add more salt, pepper, or chili powder according to your taste preference. If the chili tastes too acidic, add 1 tablespoon of sugar or honey to balance it out.
- Garnish and serve: Once the chili is ready, ladle it into bowls and top with your favorite garnishes. A sprinkle of shredded cheddar cheese, a dollop of sour cream, and diced green onions all add extra flavor and texture. You can also sprinkle fresh cilantro on top for a touch of freshness.
- Serving suggestions: Chili con carne pairs beautifully with a variety of side dishes. Serve it with a slice of cornbread, warm tortillas, or over a bed of steamed rice. For a lighter option, you can serve it with a side salad or some baked tortilla chips.
Tips:
- For a spicier chili, increase the amount of chili powder, cayenne pepper, or add diced jalapeños to the recipe.
- For a milder chili, reduce the chili powder or omit the cayenne pepper.
- Leftovers: Chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze chili for up to 3 months.
This chili con carne is a hearty and comforting dish, perfect for feeding a crowd or enjoying on a cozy night in.
