Chili Con Carne Recipe
Chili Con Carne is a timeless, soul-warming dish that’s perfect for those cozy nights or when you want to bring people together at family gatherings. This dish combines the richness of beef, the warmth of aromatic spices, and the heartiness of beans, creating a balanced bowl of comfort. It’s a recipe that showcases simplicity while offering bold flavors, making it accessible even for novice cooks. With just a few basic ingredients, you can prepare a satisfying meal that envelops the senses in a blend of savory, spicy, and aromatic goodness.
Ingredients Breakdown
Every ingredient in this chili plays a crucial role in crafting its signature flavor profile. The ground beef serves as the hearty base, providing a rich and savory depth that carries the spices beautifully. Olive oil not only helps cook the beef but also brings a subtle fruitiness that enhances the other flavors.
Onions and garlic form the aromatic backbone of the dish, infusing every bite with their mild sweetness and earthiness. The green bell pepper adds a touch of freshness, balancing the intense flavors of the chili powder, cumin, and oregano. The spices, including cayenne and cinnamon, work harmoniously to add layers of warmth and a gentle kick of heat, while the chili powder provides that smoky, classic chili essence. The bouillon granules intensify the meaty flavors, enriching the overall taste.
Kidney beans add texture and body, making the chili hearty and filling. Their softness contrasts beautifully with the ground beef, and they soak up the spices, enhancing each mouthful. Tomatoes bring acidity, which brightens up the dish and helps cut through the richness. Finally, water is added to bring the ingredients together into a cohesive and comforting stew.
Optional toppings such as sour cream and jalapeño slices elevate the dish further, introducing creaminess and an extra burst of heat for those who crave it.
Step-by-Step Cooking Instructions
Achieving the perfect chili involves carefully layering flavors at each step, ensuring a rich and well-balanced final result.
Start by browning the beef in a Dutch oven over medium heat. The key here is to break it down as it cooks, creating small crumbles that will absorb the flavors of the spices later. Cooking until it’s just browned helps lock in the juices while avoiding overcooking, which can make the beef dry. Draining the fat afterward ensures the chili remains hearty without being greasy.
Next, in the same pot, heat the olive oil and sauté the chopped onions until they become tender and translucent, releasing their natural sweetness. Adding minced garlic at this stage infuses the oil with its aroma, creating the base for the chili. Stir in the green bell pepper, allowing it to soften and blend with the onions. The pepper adds a subtle crunch and fresh undertone, which pairs well with the forthcoming spices.
Once the vegetables are sautéed, it’s time to build the flavor. Adding the spices—chili powder, bouillon granules, cayenne, cinnamon, cumin, and oregano—directly to the sautéed vegetables helps release their oils and aromas. Stir continuously for about two minutes, allowing the spices to bloom and develop a deeper flavor profile.
Incorporate the diced tomatoes and browned beef back into the pot, and pour in the water. Stir everything together thoroughly before bringing the mixture to a gentle boil. Reducing the heat to a simmer and covering the pot allows the flavors to meld over the next hour, creating a harmonious blend of spice, acidity, and meaty richness. Finally, stir in the kidney beans and let the chili heat through. This step ensures the beans soak up the flavorful liquid, adding a creamy texture.
Recipe Tips & Frequently Asked Questions
Adjusting spice levels:
If you prefer a milder chili, reduce the amount of cayenne pepper. Alternatively, for a spicier version, add extra jalapeños or a dash of hot sauce.
Thickening the chili:
If you like a thicker consistency, let the chili simmer uncovered for the last 15 minutes. Alternatively, a tablespoon of masa harina or cornmeal can be stirred in for a thicker, richer texture.
Substitutions:
Ground turkey can be used as a leaner alternative to beef. If you’re vegetarian, swap the meat for more beans or use a plant-based ground meat substitute.
Making it in advance:
Chili often tastes better the next day as the flavors deepen. It’s ideal for meal prepping and can be stored in the fridge for up to three days.
Storing and reheating leftovers:
Keep leftovers in an airtight container. To reheat, warm over medium heat on the stovetop, stirring occasionally, or microwave in intervals until heated through.
Freezing the chili:
Chili freezes beautifully. Let it cool completely, then portion it into freezer-safe containers. When ready to enjoy, thaw overnight in the fridge and reheat on the stove.
What to Serve With This Recipe
Chili Con Carne pairs wonderfully with a variety of sides that complement its robust flavors. Serve it with crusty bread, which is perfect for soaking up every last drop of the savory broth. For a crunchier option, tortilla chips add a delightful texture when dipped into the chili. Alternatively, ladle it over a bed of steamed rice or baked potatoes to create a hearty, filling meal.
For beverage pairings, a cold beer offers a refreshing counterpoint to the warm spices, while iced tea provides a subtle, soothing balance to the chili’s intensity. For a non-alcoholic option, try a lime soda or lemonade to cut through the richness and cleanse the palate.
Variations and Customizations
Chili is incredibly versatile, allowing for endless variations. For a different twist, swap out kidney beans for black beans or pinto beans. If you enjoy vegetables, consider adding diced zucchini, corn, or bell peppers of various colors. Each addition will add texture and a new dimension of flavor.
To transform this chili into a crowd-pleasing dip, reduce the liquid slightly and serve it with a generous sprinkle of shredded cheese. When heated under the broiler, it becomes a gooey, delicious topping for nachos. Alternatively, use it as a filling for tacos or enchiladas, making it a multi-purpose recipe that’s perfect for any occasion.
Chili Con Carne is the epitome of comfort food, combining rich, aromatic spices with hearty beef and beans to create a dish that’s as satisfying as it is simple to make. Whether you serve it with classic sides like crusty bread or over a bed of rice, it’s a versatile recipe that’s easy to adapt and customize to your liking. Perfect for meal prepping or family dinners, this chili invites you to experiment with spices, toppings, and accompaniments to create your ultimate comfort meal. Enjoy the journey of making this timeless dish, and savor every spoonful of its warming, robust flavors.
Ingredients
2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green bell pepper, chopped
1 ½ teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
⅛ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14.5 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Sour cream
Jalapeño slices
Instructions
In a Dutch oven, cook the ground beef over medium heat until browned and no longer pink, about 5-7 minutes. Crumble the beef as it cooks. Drain and set aside.
In the same pot, heat the olive oil. Sauté the onions until tender. Add the minced garlic and cook for an additional minute.
Stir in the chopped green bell pepper, salt, chili powder, bouillon granules, cayenne, cinnamon, cumin, and oregano. Cook for 2 minutes, stirring until everything is well combined.
Add the diced tomatoes and the browned beef back into the pot. Stir in the water. Bring to a boil, then reduce the heat, cover, and let it simmer for about 1 hour.
Add the kidney beans and cook until heated through. Serve topped with sour cream and jalapeño slices, if desired.
Chili Con Carne Recipe
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 2 medium onions chopped
- 2 garlic cloves minced
- 1 medium green bell pepper chopped
- 1 ½ teaspoons salt
- 2 tablespoons chili powder
- 3 teaspoons beef bouillon granules
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cans 14.5 ounces each diced tomatoes, undrained
- 1 cup water
- 1 can 16 ounces kidney beans, rinsed and drained
Sour cream
- Jalapeño slices
Instructions
- In a Dutch oven, cook the ground beef over medium heat until browned and no longer pink, about 5-7 minutes. Crumble the beef as it cooks. Drain and set aside.
- In the same pot, heat the olive oil. Sauté the onions until tender. Add the minced garlic and cook for an additional minute.
- Stir in the chopped green bell pepper, salt, chili powder, bouillon granules, cayenne, cinnamon, cumin, and oregano. Cook for 2 minutes, stirring until everything is well combined.
- Add the diced tomatoes and the browned beef back into the pot. Stir in the water. Bring to a boil, then reduce the heat, cover, and let it simmer for about 1 hour.
- Add the kidney beans and cook until heated through. Serve topped with sour cream and jalapeño slices, if desired.