chili con carne
This hearty chili con carne is a classic Tex-Mex dish, perfect for gatherings or weeknight dinners. Packed with ground beef, beans, and spices, it's a flavorful and comforting meal that can be easily customized.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 cutting board
- 1 set measuring cups and spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
- Add the ground beef to the pot. Cook until browned, breaking it up with a wooden spoon, about 7-10 minutes.
- Once the beef is browned and cooked through, drain excess fat if necessary.
- Stir in the diced tomatoes (with their juice), kidney beans, black beans, chili powder, cumin, smoked paprika, salt, black pepper, and beef broth.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. If you desire a thicker chili, let it cook uncovered for the last 10 minutes.
- Serve hot with optional toppings like shredded cheese, sour cream, or chopped green onions.
Notes
Feel free to adjust the spice level by adding more or fewer chili powder or spices according to your taste.
This chili can be made ahead of time and actually gets better in flavor when reheated.
It can also be frozen for up to 3 months. Just thaw and reheat before serving. Enjoy your delicious chili con carne!