American · Main · Easy
Chili Con Carne
Hearty beef chili with beans, tomatoes, and a blend of warm spices. Thick, rich, and made for topping with all the fixings.
The whole recipe in 60 seconds
Chili Con Carne, in 5 ideas
- Bloom the spices in the hot fat for a minute before adding liquid. It wakes up their flavor.
- A long simmer melds everything together. Rushed chili tastes like its separate parts.
- The chili should be thick enough that a spoon stands up in it.
- A pinch of sugar or a square of dark chocolate rounds out the acidity of the tomatoes.
- Beans are traditional in most American chili, but Texas style skips them. Know your audience.
What you need
Ingredients
- 2 lbs ground beef (80/20)
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp cumin mixed with 1 tsp smoked paprika, 1 tsp oregano, and 1/2 tsp cayenne
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained
- 2 cups beef broth
- Salt to taste
How to make it
Directions
- Brown the beef in a large pot over medium high heat, breaking it up, about 8 minutes. Drain excess fat.
- Add the onion and bell pepper, cook 5 minutes until soft. Stir in the garlic and all the spices, cook 1 minute until fragrant.
- Add the tomatoes, beans, and broth. Bring to a boil.
- Reduce heat and simmer uncovered 45 minutes, stirring occasionally, until thick.
- Season with salt. Serve with shredded cheese, sour cream, and cornbread.
Make a double batch and freeze half in portions. Chili is one of the best freezer meals there is and reheats perfectly.