Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Chili Con Carne Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 13 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This hearty Chili Con Carne recipe offers a flavorful and spicy blend of lean ground beef, kidney beans, and aromatic spices simmered to perfection. Slow-cooked in a Dutch oven, the chili develops a rich, thick texture and bold flavor, making it a comforting meal perfect for family dinners or gathering with friends. Topped with fresh cilantro, this classic dish is satisfying and easy to make from scratch.

Ingredients

Base Ingredients

  • 2 Tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 2 medium jalapeños, stem, veins, and seeds removed, diced
  • 1 1/2 teaspoons fine sea salt (plus more to taste)
  • 4 medium cloves garlic, diced

Main Ingredients

  • 2 pounds lean ground beef
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 Tablespoons tomato paste
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1/2 cup water
  • 1 Tablespoon Better Than Bouillon Roasted Beef Base (or other beef bouillon of choice)
  • 1 (14.5 ounce) can kidney beans, drained and rinsed

Seasoning & Garnish

  • Ground black pepper, to taste
  • Fresh cilantro, diced for topping

Instructions

  1. Heat and Sauté Aromatics: Heat a large Dutch oven on the stove over medium heat. Once hot, add olive oil and swirl to coat the bottom. Add chopped onions and sauté for 2 minutes. Then add diced jalapeños and sauté for an additional 2 to 3 minutes until onions are turning translucent. Stir in salt and add garlic; sauté for about 30 seconds until aromatic.
  2. Brown the Ground Beef: Add lean ground beef to the pot and cook until browned, ensuring there is no visible pink remaining, approximately 8 minutes.
  3. Add and Toast Spices: Stir in ground cumin, dried oregano, smoked paprika, and cayenne pepper. Mix well to evenly coat the meat, then sauté for 2 minutes to toast the spices and enhance their flavors.
  4. Add Tomato and Liquids: Mix in the tomato paste, canned diced tomatoes with their juices, water, and the roasted beef bouillon base. Add kidney beans and stir to combine thoroughly. Bring the mixture to a boil.
  5. Simmer the Chili: Reduce the heat to low to maintain a simmer. Let the chili cook uncovered for 1 1/2 hours, stirring occasionally, until it thickens to your desired consistency.
  6. Season and Garnish: Adjust seasoning with ground black pepper and additional salt if needed. Serve the chili hot, topped with freshly diced cilantro for a fresh pop of flavor.

Notes

  • For a spicier chili, retain the jalapeño seeds or add extra cayenne pepper.
  • You can substitute ground turkey or chicken for a leaner option.
  • Better Than Bouillon Roasted Beef Base adds depth but can be substituted with beef broth or stock.
  • Leftover chili tastes even better the next day and freezes well for up to 3 months.
  • Serve with toppings like shredded cheese, sour cream, or avocado slices for extra richness.

Find it online: https://meallora.com/hearty-chili-con-carne-recipe/