Chili Con Carne

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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This Chili Con Carne recipe is a comforting classic perfect for any season. It's hearty, flavorful, and easy to throw together, making it a go-to for family dinners or game-day gatherings.

Chili Con Carne

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Ingredients for Chili Con Carne

Ingredients for Chili Con Carne

Ground beef forms the hearty base of the chili, providing protein and a savory richness. Onion and garlic lay the aromatic foundation, adding depth with their sweet and pungent notes. Olive oil helps sauté the onions and garlic to perfection. Diced tomatoes and tomato paste create a thick, tangy sauce that binds everything together. Kidney beans add texture and substance, making the chili filling. Beef broth enhances the meaty flavor, while the spice blend of cumin, chili powder, smoked paprika, and oregano infuses the dish with warmth and complexity. A touch of salt and black pepper balances the flavors, and a hint of cayenne pepper (if you're feeling bold) adds an extra kick. Red and green bell peppers introduce a fresh, sweet crunch to the mix. Finally, a splash of Worcestershire sauce and a squeeze of lime juice round out the flavors with a savory tang.

Why This Chili Con Carne Works

As the pot heats up, the onions and garlic soften in the oil and start to taste sweeter. When the ground beef goes in and browns, the outside of the meat firms up and gets a deeper color, so it doesn’t taste flat or boiled. Stirring in the tomato paste and cooking it for a couple of minutes thickens it and takes away that raw, sharp taste, so it blends better with the rest of the chili.

Once the diced tomatoes, beans, and beef broth are added, everything has enough liquid to move around and simmer. Over time, the beef soaks in the spices, and the broth slowly thickens as some of the water cooks off. The beans stay whole but become creamy inside, which gives the chili a thicker feel without needing flour or cornstarch.

Near the end, the bell peppers go in so they soften but don’t fall apart. They keep a slight bite, which breaks up the heaviness of the meat. Worcestershire sauce and lime juice go in last, so their sharp taste stays bright and doesn’t fade during the long simmer.

Chili Con Carne Tips & Tricks

  • For a thicker chili, let it simmer longer or mash some of the beans.
  • If you prefer a spicier dish, add more cayenne pepper or a diced jalapeño.
  • Make it vegetarian by swapping beef with more beans or meat substitutes.

Mistakes To Avoid

Browning the beef too fast over high heat can leave big clumps half-steamed and half-browned. The outside gets dark while the inside stays gray and rubbery, and extra liquid pools in the pot. The chili then turns soupy and the meat pieces stay chewy instead of breaking up into tender bits.

Skipping the step of cooking the tomato paste for a couple of minutes means it goes straight into the liquid and just floats around. The paste stays sharp and a bit metallic, and the sauce never really thickens around the meat. The final chili can taste flat and have a thin, slightly sticky broth instead of a smooth, rich base.

Letting the chili simmer with a tight lid on the whole time traps all the steam in the pot. The liquid doesn’t cook down, so the chili stays watery and loose, with beans and meat swimming in broth. The result looks more like soup than a thick, scoopable chili.

Adding the bell peppers at the very start with the onions makes them cook for too long. They soften to the point of falling apart and lose their bite, and their skins can separate and float around. The chili ends up with mushy bits instead of clear, tender pepper pieces.

Equipment Used:

Large pot, wooden spoon, knife, cutting board, can opener

Ingredients

  1. 2 lbs ground beef
  2. 1 large onion, diced
  3. 4 cloves garlic, minced
  4. 2 tablespoons olive oil
  5. 2 cans (14.5 oz) diced tomatoes
  6. 1 can (6 oz) tomato paste
  7. 2 cans (15 oz) kidney beans, drained and rinsed
  8. 2 cups beef broth
  9. 1 tablespoon ground cumin
  10. 2 tablespoons chili powder
  11. 1 teaspoon smoked paprika
  12. 1 teaspoon dried oregano
  13. 1 teaspoon salt
  14. 1 teaspoon black pepper
  15. 1/2 teaspoon cayenne pepper (optional)
  16. 1 red bell pepper, diced
  17. 1 green bell pepper, diced
  18. 1 tablespoon Worcestershire sauce
  19. Juice of 1 lime

Step-by-step Instructions

  1. 1. Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, sauté until onions are translucent.
  2. 2. Add ground beef to the pot, cook until browned evenly. Drain excess fat if necessary.
  3. 3. Stir in tomato paste and cook for an additional 2 minutes.
  4. 4. Add diced tomatoes, kidney beans, and beef broth. Mix well.
  5. 5. Incorporate cumin, chili powder, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir to combine.
  6. 6. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30 minutes.
  7. 7. Add diced red and green bell peppers, continue to simmer for another 15 minutes until peppers are tender.
  8. 8. Stir in Worcestershire sauce and lime juice, adjust seasoning to taste.
  9. 9. Serve hot with your choice of toppings such as sour cream, shredded cheese, or chopped cilantro.

Frequently Asked Questions

Can I make this in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then combine everything in the slow cooker and cook on low for 6-8 hours.
How long does it last in the fridge?
Stored in an airtight container, this chili will last up to 4 days in the refrigerator.
Can I freeze leftovers?
Yes, it freezes beautifully. Just let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.

Serving Ideas for Chili Con Carne

This chili pairs wonderfully with a side of cornbread or over a bed of rice. You can also serve it with tortilla chips for some added crunch. Top it with sour cream, shredded cheese, or chopped cilantro for extra flavor.

Ratings and Comments

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.