Chili Con Carne

Imagine a pot of simmering chili con carne, filling your kitchen with the comforting aroma of spices and roasted peppers.

There’s something about this classic dish that feels like a warm hug on a chilly day.

It’s an easy-to-make meal that brings cozy simplicity to your table, becoming a favorite for many.

As the ingredients meld and transform over the heat, they create a rich, hearty dish.

Let’s bring this flavorful chili to life!

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 sharp knife
• 1 can opener

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 500 grams ground beef
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 400 grams canned chopped tomatoes
• 2 tablespoons tomato paste
• 400 grams canned kidney beans, drained and rinsed
• 400 grams canned black beans, drained and rinsed
• 1 cup beef broth
• 1 tablespoon lime juice
• 1 handful fresh cilantro, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chili Con Carne, follow this timeline:

1. Reading & Preparation (5 minutes)
   • Read through the entire recipe and instructions.
   • Gather all the necessary ingredients and equipment.
2. Prep Work (15 minutes)
   • Dice the onion, mince the garlic, and chop the red and green bell peppers.
3. Cooking (1 hour)
   • 0:00 – 0:05: Heat olive oil in a large pot over medium heat.
   • 0:05 – 0:10: Add diced onions and sauté until translucent.
   • 0:10 – 0:11: Stir in minced garlic and cook for another minute.
   • 0:11 – 0:15: Add chopped bell peppers and cook until softened.
   • 0:15 – 0:20: Increase heat to high, add ground beef, and cook until browned.
   • 0:20 – 0:25: Reduce heat to medium and add cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
   • 0:25 – 0:30: Pour in canned chopped tomatoes and tomato paste, stirring to combine.
   • 0:30 – 0:35: Add kidney beans, black beans, and beef broth, mixing well.
   • 0:35 – 1:20: Bring to a simmer, cover, and cook for 45 minutes, stirring occasionally.
4. Resting Time (10 minutes)
   • 1:20 – 1:25: Remove from heat and stir in lime juice and fresh cilantro.
   • 1:25 – 1:35: Let the chili rest for 10 minutes before serving.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute.

Add chopped red and green bell peppers and cook until softened.

Increase heat to high and add ground beef, cooking until browned.

Reduce heat to medium and stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper.

Pour in canned chopped tomatoes and tomato paste, stirring to combine.

Add kidney beans, black beans, and beef broth, mixing well.

Bring the mixture to a simmer, cover, and cook for 45 minutes, stirring occasionally.

Remove from heat and stir in lime juice and fresh cilantro.

Let the chili rest for 10 minutes before serving.

Serving Tips

• Cornbread: A classic side that perfectly complements the spicy and savory flavors of chili con carne.
• Steamed Rice: A neutral base that balances the heat and makes for a heartier meal.
• Tortilla Chips: Adds a crunchy texture and can be used to scoop up the chili.
• Sour Cream: Offers a cool and creamy contrast to the spiciness of the dish.
• Avocado Slices: Provides a creamy and subtle flavor that pairs well with the chili’s richness.

Storage

To store Chili Con Carne, refrigerate in airtight containers for up to 3 days.

For longer storage, freeze in portion-sized containers for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze Chili Con Carne, allow it to cool completely.

Then transfer to airtight containers or freezer bags.

Label with the date and freeze for up to 3 months for best quality.

Reheating

For best results, reheat Chili Con Carne slowly on the stovetop over low heat.

Stir occasionally.

Alternatively, use a microwave.

Cover the dish to retain moisture and guarantee even heating.

Final Thoughts

Chili con carne is a versatile and hearty dish that’s perfect for any occasion.

Its rich flavors and comforting warmth make it a favorite for many.

Preparing it a day in advance can enhance the taste as the ingredients meld together.

You can adjust the spiciness to your liking by adding more chili powder or fresh chilies.

Serving it with cornbread or rice can provide a well-rounded meal.

Whether you’re cooking for a family dinner or a gathering with friends, chili con carne is sure to be a hit.

Enjoy the process and savor the delicious results.

Frequently Asked Questions

Can I Make This Chili With Turkey Instead of Beef?

Yes, you can substitute ground turkey for beef in this recipe. Make certain you maintain the same proportions. Adjust cooking time slightly, as turkey may cook faster. Monitor texture and flavor, adding spices as needed to enhance taste.

How Can I Make This Chili Vegetarian?

Substitute the ground beef with textured vegetable protein or crumbled tofu. Enhance umami by including mushrooms. Utilize vegetable broth instead of beef broth. Adjust seasoning as desired, maintaining heat balance with chili powder or fresh chilies.

What Toppings Pair Well With Chili Con Carne?

Enhance your dish with toppings like shredded cheese, sour cream, or diced avocado. Garnish with chopped scallions, fresh cilantro, or jalapeños for added flair. Opt for a squeeze of lime to elevate the flavor profile.

Is It Possible to Make This Chili in a Slow Cooker?

Yes, you can make it in a slow cooker. Sauté onions, garlic, and peppers first, then transfer to the slow cooker with all ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

How Can I Thicken My Chili if It’s Too Watery?

You can thicken your chili by simmering uncovered to reduce liquid, mashing some beans for texture, or incorporating a slurry of cornstarch and water. For a richer consistency, try adding masa harina or crushed tortilla chips.

Chili Con Carne

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main

Cuisine Mexican

Servings 6 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 sharp knife
• 1 can opener

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion diced
• 2 cloves garlic minced
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 500 grams ground beef
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 400 grams canned chopped tomatoes
• 2 tablespoons tomato paste
• 400 grams canned kidney beans drained and rinsed
• 400 grams canned black beans drained and rinsed
• 1 cup beef broth
• 1 tablespoon lime juice
• 1 handful fresh cilantro chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onions and sauté until translucent, about 5 minutes.
• Stir in minced garlic and cook for another minute.
• Add chopped red and green bell peppers and cook until softened.
• Increase heat to high and add ground beef, cooking until browned.
• Reduce heat to medium and stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
• Pour in canned chopped tomatoes and tomato paste, stirring to combine.
• Add kidney beans, black beans, and beef broth, mixing well.
• Bring the mixture to a simmer, cover, and cook for 45 minutes, stirring occasionally.
• Remove from heat and stir in lime juice and fresh cilantro.
• Let the chili rest for 10 minutes before serving.

Notes

For extra flavor, you can prepare the chili a day in advance and reheat it before serving, as the flavors tend to meld and intensify overnight. Adjust the level of spiciness by adding more chili powder or incorporating fresh chilies based on your preference. Serving with cornbread or a side of rice can complement the dish nicely.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.