Chili Con Carne (Print version)
Hearty beef and bean chili with aromatic spices, tender vegetables, and a rich tomato sauce.
# 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
# Method:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add ground beef to the pot, breaking it up with a wooden spoon. Cook for 6–8 minutes until thoroughly browned and no pink remains.
04 - Add diced red and green bell peppers along with jalapeño. Cook for 3–4 minutes until vegetables begin to soften.
05 - Mix in tomato paste, diced tomatoes, cumin, chili powder, smoked paprika, coriander, cayenne, oregano, salt, and black pepper. Stir thoroughly to combine.
06 - Pour in beef broth and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
07 - Stir in drained kidney beans and black beans. Simmer uncovered for an additional 15 minutes to allow flavors to meld and chili to thicken.
08 - Taste the chili and adjust salt and pepper as needed. Serve hot with sour cream, shredded cheddar cheese, fresh cilantro, and sliced jalapeños if desired.
# Expert advice:
01 -
- The slow simmered sauce develops layers of flavor that fast food versions can never achieve
- It feeds a crowd easily and tastes even better as leftovers
- You can adjust everything from heat level to bean preferences
02 -
- The chili needs time to rest off heat for at least 15 minutes so flavors can marry and settle
- Tasting and adjusting salt at the very end is crucial since the beef and broth both add salinity
03 -
- Make it a day ahead so the spices have time to meld properly
- A splash of coffee or dark chocolate adds mysterious depth no one can quite identify