Chili Con Carne (Printable)
A warming Tex-Mex classic with beef, beans, and vegetables simmered in aromatic spices.
# 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
# Steps:
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, coriander, cayenne, oregano, salt, and pepper). Stir well to combine.
06 - Pour in beef broth and bring the mixture to a simmer. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
07 - Add kidney beans and black beans. Simmer uncovered for an additional 15 minutes to thicken.
08 - Taste and adjust seasoning if necessary. Serve hot with sour cream, shredded cheddar cheese, fresh cilantro, and sliced jalapeños if desired.
# Expert Hints:
01 -
- It tastes even better the next day, making it perfect for meal prep or feeding a hungry crowd throughout the week
- The spice blend creates layers of warmth without overwhelming heat, so everyone at the table can customize their bowl
02 -
- Patience during the simmer is what separates good chili from great chili, so don't rush that low-and-slow phase
- The flavors continue to develop overnight in the refrigerator, so this is actually one of those rare dishes that's better made a day ahead
03 -
- Fry your spices in the hot pan for 30 seconds after adding the tomato paste to wake up their essential oils
- A splash of vinegar or lime juice right before serving can brighten the entire dish and make the flavors pop