Chili Con Carne (Printable View)
Hearty beef and bean chili with vegetables, spices, and rich tomato sauce. Perfect for cold weather.
# Ingredient List:
→ 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, or to taste
20 - 1/2 tsp black pepper
→ Garnishes
21 - Sour cream
22 - Shredded cheddar cheese
23 - Fresh cilantro, chopped
24 - Sliced jalapeños
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Add ground beef and brown, breaking it up with a spoon, for 6–8 minutes until no longer pink.
04 - Stir in bell peppers and jalapeño. Cook for 3–4 minutes until slightly softened.
05 - Mix in tomato paste, diced tomatoes, and all spices (cumin, chili powder, smoked paprika, corriander, cayenne, oregano, salt, and pepper). Stir well.
06 - Pour in beef broth and bring the mixture to a simmer.
07 - Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
08 - Add kidney beans and black beans. Simmer uncovered for an additional 15 minutes to thicken.
09 - Taste and adjust seasoning if necessary. Serve hot with your preferred garnishes.
# Expert Suggestions:
01 -
- The depth of flavor comes from building layers, not complexity, so you can make this on a Tuesday without feeling like you ran a marathon
- It feeds a crowd and actually tastes better after a night in the fridge, making it the ultimate makeahead meal
02 -
- The first time I skipped the tomato paste thinking it was optional, the chili never thickened properly and tasted thin and washed out
- I discovered that adding the beans near the end keeps them from turning into mush, which was a game changer for texture
03 -
- Make this a day ahead, the spices meld and deepen overnight like magic
- Freeze individual portions in freezer bags for those nights when cooking feels impossible