Chili Con Carne (Printable)
Hearty beef and bean chili with rich spiced tomato sauce, ready in under 2 hours.
# What You’ll 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
# 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, coriander, cayenne, oregano, salt, and pepper). Stir well.
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. Taste and adjust seasoning if necessary. Serve hot with your preferred garnishes.
# Expert Tips:
01 -
- The depth of flavor develops beautifully as it simmers, making your kitchen feel like a cozy restaurant on a rainy evening
- Its one of those rare dishes that actually tastes better reheated, meaning meal prep becomes something you look forward to
02 -
- I once rushed the initial browning step and ended up with a pale, flat tasting chili that no amount of seasoning could fix, so take your time with the beef
- The resting period after cooking is real, letting it sit for 15 minutes off the heat lets the flavors settle and the sauce thicken beautifully
03 -
- Using a mix of dark and light kidney beans adds visual interest and slight texture variation
- A cinnamon stick simmered with the chili and removed before serving adds an unexpected warmth that people cant quite identify