Description
This classic Chili Con Carne recipe is a hearty and flavorful stew featuring ground beef, kidney beans, bell peppers, and a blend of aromatic spices.
Ingredients
Scale
- 2 pounds 80/20 ground beef
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 large garlic cloves, minced
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- 1 (13.5-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 2 beef bouillon cubes, crushed
- ¼ cup mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- ½ teaspoon cayenne pepper (optional)
- Chopped fresh cilantro
- Chopped green onions
- Sour cream
- Grated cheddar or mozzarella cheese
- Thinly sliced jalapeño
Instructions
- Heat a large Dutch oven or pot over medium-high heat. Add the ground beef, diced onion, green and red bell peppers, minced garlic, sea salt, and black pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the vegetables are softened, about 8-10 minutes.
- Stir in the drained kidney beans, crushed tomatoes, tomato paste, crushed beef bouillon cubes, mild chili powder, ground cumin, dried oregano, sugar, and optional cayenne pepper. Pour in just enough water (about 1 to 1½ cups) to cover the beans. Stir well to combine all ingredients.
- Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Cook uncovered for at least 2 hours, stirring occasionally, to allow flavors to deepen and the chili to thicken. You can simmer up to 8 hours for a richer flavor. Taste and adjust seasoning with additional salt as needed.
- Spoon the chili into bowls and garnish with desired toppings such as chopped fresh cilantro, green onions, sour cream, grated cheddar or mozzarella cheese, and thinly sliced jalapeño peppers for added heat and freshness.
Notes
- This chili pairs well with cornbread or rice.
- You can adjust the heat level by adding more or less cayenne pepper.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg