Description
A hearty and flavorful Chili Con Carne recipe featuring ground beef, beans, and a blend of spices simmered to perfection. This comforting dish is perfect for a cozy meal and can be served with rice, bread, or tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 1 cup beef broth (or water)
- Fresh cilantro for garnish (optional)
Spices & Seasonings
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Sauté vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they are softened, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Brown meat: Add the ground beef to the pot. Cook it until browned, breaking it apart with a spoon to ensure even cooking. This process takes about 5 to 7 minutes. Drain any excess fat if necessary.
- Add spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for 2 more minutes to toast the spices and release their flavors.
- Combine ingredients: Add the diced tomatoes, kidney beans, tomato sauce, and beef broth to the pot. Stir everything well to combine all the ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20 to 30 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning as needed.
- Serve: Serve the chili hot, garnished with fresh cilantro if desired. It pairs wonderfully with rice, crusty bread, or tortilla chips for a complete meal.
Notes
- Feel free to substitute ground beef with ground turkey for a leaner option.
- Adjust chili powder and spices according to your preferred heat level.
- To make it vegetarian, replace meat with extra beans or lentils and use vegetable broth.
- Simmering the chili longer can enhance flavors even further.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
