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American-style Chili con Carne Recipe

American · Main course · 105 min total

A hearty, beefy chili with beans and a rich, spiced tomato base, perfect for game day or a cozy dinner.

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds ground beef (80/20)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 cup beef broth
• Salt and black pepper to taste

Instructions

1. Heat oil in a large Dutch oven or pot over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 8 minutes. Remove beef with a slotted spoon and set aside, leaving about 2 tablespoons drippings in the pot.
2. Add onion and bell pepper to the pot; cook over medium heat until softened, about 5 minutes. Add garlic, chili powder, cumin, smoked paprika, and cayenne (if using); stir for 1 minute until fragrant.
3. Return beef to the pot. Add crushed tomatoes, tomato sauce, kidney beans, and beef broth. Stir to combine, scraping up any browned bits. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour, stirring occasionally. Taste and adjust seasoning with more salt and pepper if needed. Simmer uncovered for an additional 15-30 minutes to thicken if desired.
5. Serve hot with desired toppings such as shredded cheddar cheese, sour cream, chopped onions, or jalapeños.

Tips

• For deeper flavor, make this a day ahead and reheat.
• Freezes well for up to 3 months.
• Serve with cornbread or over rice.

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