Description
This classic Chili Con Carne recipe is a hearty and flavorful stew featuring ground beef, kidney beans, bell peppers, and a blend of aromatic spices. Slow-simmered to develop deep, rich flavors, it’s perfect served with fresh toppings like cilantro, sour cream, and cheese. Ideal as a comforting meal for gatherings or a cozy dinner.
Ingredients
Scale
Main Ingredients
- 2 pounds 80/20 ground beef
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 large garlic cloves, minced
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- 1 (13.5-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 2 beef bouillon cubes, crushed
- ¼ cup mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- ½ teaspoon cayenne pepper (optional)
For Serving (Optional)
- Chopped fresh cilantro
- Chopped green onions
- Sour cream
- Grated cheddar or mozzarella cheese
- Thinly sliced jalapeño
Instructions
- Brown the Meat and Vegetables: Heat a large Dutch oven or pot over medium-high heat. Add the ground beef, diced onion, green and red bell peppers, minced garlic, sea salt, and black pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the vegetables are softened, about 8-10 minutes.
- Add Remaining Ingredients and Simmer: Stir in the drained kidney beans, crushed tomatoes, tomato paste, crushed beef bouillon cubes, mild chili powder, ground cumin, dried oregano, sugar, and optional cayenne pepper. Pour in just enough water (about 1 to 1½ cups) to cover the beans. Stir well to combine all ingredients.
- Cook Slowly to Develop Flavor: Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Cook uncovered for at least 2 hours, stirring occasionally, to allow flavors to deepen and the chili to thicken. You can simmer up to 8 hours for a richer flavor. Taste and adjust seasoning with additional salt as needed.
- Serve: Spoon the chili into bowls and garnish with desired toppings such as chopped fresh cilantro, green onions, sour cream, grated cheddar or mozzarella cheese, and thinly sliced jalapeño peppers for added heat and freshness.
Notes
- For thicker chili, simmer longer uncovered to reduce excess liquid.
- Use mild or hot chili powder depending on your spice preference.
- Substitute kidney beans with pinto or black beans if desired.
- For a richer flavor, brown the beef in batches to avoid steaming.
- Leftover chili stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
