Chili Con Carne
A rich and hearty chili made with ground beef, beans, and a bold blend of spices. Perfect for feeding a crowd, this classic comfort dish is ideal for game days, potlucks, and chilly evenings. Serve it with shredded cheese, sour cream, and fresh herbs for the ultimate bowl of warmth.
Ingredients
- 2 tbsp olive oil
- 2 large onions diced
- 5 cloves garlic minced
- 3 pounds ground beef preferably chuck
- 2 tbsp tomato paste
- 12 ounce can crushed tomatoes
- 3 cups beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper adjust to taste
- 30 ounce cans kidney beans drained and rinsed (two 15-ounce cans)
- 15 ounce can pinto beans drained and rinsed
- salt and pepper to taste
- optional garnishes shredded cheese, sour cream, chopped green onions, fresh cilantro
Instructions
- In a large pot, heat olive oil over medium-high heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add ground beef to the pot. Cook, breaking apart with a spoon, until browned and fully cooked. Drain excess fat if necessary.
- Stir in tomato paste, crushed tomatoes, and beef broth, mixing well to incorporate the tomato paste. Bring to a simmer.
- Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir to combine.
- Reduce heat to low and simmer uncovered for about 1 hour, stirring occasionally. If chili becomes too thick, add more beef broth as needed.
- Stir in kidney beans and pinto beans, and simmer for another 30 minutes to blend flavors.
- Taste and adjust seasoning if needed. Serve hot with desired garnishes.
Notes
For a deeper flavor, prepare the chili a day in advance and reheat before serving — the flavors will intensify overnight.
Nutrition
Calories: 380kcal
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