Chili con carne Recipe

Tex-Mex · Main course · 105 min total

A hearty and flavorful Tex-Mex stew of beef, beans, and chiles, perfect for a comforting dinner.

Ingredients

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

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 8 minutes. Remove beef with a slotted spoon and set aside.
2. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, paprika, and cayenne; cook for 1 minute until fragrant.
3. Return beef to pot. Add diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Stir to combine.
4. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour, stirring occasionally, until thickened.
5. Season with salt and pepper to taste. Serve hot with desired toppings.

Tips

• For deeper flavor, let the chili simmer for up to 2 hours.
• Serve with shredded cheese, sour cream, and chopped green onions.
• Chili tastes even better the next day; refrigerate overnight and reheat.
• Freeze leftovers in airtight containers for up to 3 months.

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