Chili Con Carne

Ultimate Chili Con Carne recipe with ground beef & savory tips. Hearty family comfort food that's easy & packed with flavor. Try it today!

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Prep Time 20

Cook Time 1 30

Resting Time 10

Total Time 2

Servings: 6 people

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

2 pounds ground beef (80/20 blend)
2 large yellow onions, diced
4 cloves garlic, minced
2 medium bell peppers (red or green), chopped
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 cup beef broth
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to heat preference)
2 tablespoons tomato paste
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
2 tablespoons sriracha (optional, for extra heat)

Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon or sturdy spatula
Sharp chef's knife
Cutting board
Can opener

Method

Prepare all ingredients by chopping, dicing, and measuring them out.
Heat a large pot or Dutch oven over medium-high heat and add vegetable oil.
Once the oil is shimmering, add the ground beef, breaking it up with a wooden spoon and cooking until browned (8-10 minutes).
Add diced onions and chopped bell peppers to the pot, cooking until softened (5-7 minutes).
Stir in minced garlic and tomato paste, cooking until fragrant (1-2 minutes).
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper; stir to combine and toast the spices (about 2 minutes).
Pour in the crushed tomatoes, tomato sauce, and beef broth; stir well and bring to a boil.
Once boiling, reduce heat to low, cover partially, and let simmer for 75-90 minutes.
Stir in drained and rinsed kidney beans; continue simmering for an additional 30 minutes.
After cooking, let the chili rest for about 10 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 22gFat: 14gSaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

This chili tastes even better the next day after resting, making it great for meal prep. You can freeze leftovers for up to 3 months. To reheat, use the stovetop for even warming.