Ah, Chili Con Carne—a hearty, spicy, and comforting stew packed with beef, beans, and bold flavors. Here’s a detailed recipe to make it from scratch:
Classic Chili Con Carne
Ingredients (Serves 4–6)
- 1 lb (450 g) ground beef (or stew beef chunks)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1–2 fresh chili peppers, minced (optional, for heat)
- 1 can (14.5 oz / 400 g) diced tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 1 cup beef broth or water
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon oregano
- Salt and black pepper to taste
- Optional garnish: shredded cheese, sour cream, chopped green onions
Instructions
- Cook the beef
- Heat oil in a large pot or Dutch oven over medium heat.
- Add beef and cook until browned. Remove excess fat if needed.
- Sauté aromatics
- Add onion, garlic, bell pepper, and chili peppers.
- Cook 3–5 minutes until softened.
- Add spices
- Stir in cumin, chili powder, smoked paprika, cayenne, and oregano.
- Cook 1 minute to toast the spices and enhance flavor.
- Add liquids & tomatoes
- Stir in diced tomatoes, tomato paste, and beef broth.
- Bring to a simmer, scraping up any browned bits from the bottom.
- Simmer
- Reduce heat to low, cover partially, and simmer 30–45 minutes, stirring occasionally.
- Add kidney beans in the last 10–15 minutes of cooking.
- Taste & adjust
- Adjust seasoning with salt, pepper, and more chili powder if desired.
- Serve
- Ladle chili into bowls.
- Top with cheese, sour cream, and green onions if desired.
- Serve with cornbread, rice, or tortilla chips.
Tips for Perfect Chili Con Carne
- Meat choice: Ground beef is classic, but beef chunks or a mix of ground beef and pork can deepen flavor.
- Beans: Traditional Texas chili skips beans, but most home recipes include them.
- Simmer time: The longer it simmers, the more the flavors meld. Overnight chili often tastes even better.
- Extra richness: Add a splash of dark beer or a square of dark chocolate for depth.
If you want, I can give a “slow-cooker chili con carne” version that’s extra rich, with caramelized onions and perfectly tender beef, ready in a few hours with minimal effort.
Do you want me to do that version?
