🌶️ Chili con Carne (Classic Recipe)
🍲 Servings: 6–8
⏱️ Total Time: 2 – 2.5 hours
Ingredients:
Meat & Base:
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2 tbsp olive oil
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2 lbs ground beef (or chuck, for a chunkier chili)
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1 large onion, finely chopped
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4 cloves garlic, minced
Seasoning:
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2 tbsp chili powder
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2 tsp ground cumin
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1 tsp smoked paprika
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1 tsp dried oregano
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½ tsp cayenne pepper (optional, adjust to taste)
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1 tsp salt
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½ tsp black pepper
Liquids & Body:
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1 tbsp tomato paste
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1 (28 oz) can crushed tomatoes
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1 cup beef broth (or water)
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1 (15 oz) can diced tomatoes (optional for chunkier texture)
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1 tsp sugar (optional, balances acidity)
Beans (Optional but traditional in some versions):
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1 (15 oz) can red kidney beans, drained and rinsed
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1 (15 oz) can black beans or pinto beans, drained and rinsed
Optional Flavor Boosters:
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1 tbsp Worcestershire sauce
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1–2 tsp apple cider vinegar or lime juice (brightens flavor at the end)
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A small square of dark chocolate or 1 tsp cocoa powder (adds depth)
Instructions:
1. Brown the Meat
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In a large pot or Dutch oven, heat olive oil over medium-high heat.
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Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
2. Add Onion & Garlic
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Stir in chopped onion and cook 5–7 minutes until soft.
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Add garlic and sauté for 1 minute more.
3. Add Spices
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Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper.
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Toast spices for 1–2 minutes to bring out flavor.
4. Tomato Base
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Stir in tomato paste, crushed tomatoes, and diced tomatoes (if using).
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Add beef broth and sugar (if using).
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Bring to a simmer.
5. Simmer
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Reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally. Add water or broth if it gets too thick.
6. Add Beans (Optional)
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Stir in beans in the last 20–30 minutes of cooking so they don’t break down too much.
7. Final Touches
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Taste and adjust seasoning. Add vinegar or lime juice to brighten if desired.
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Add chocolate or cocoa for depth if using.
🍽️ Serve With:
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Warm cornbread or crusty bread
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Over rice or baked potatoes
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With toppings: shredded cheese, sour cream, chopped onions, jalapeños, cilantro
🔥 Tips:
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For thicker chili: simmer longer uncovered.
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For milder chili: skip cayenne and reduce chili powder slightly.
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For slow cooker: After browning meat and aromatics, transfer to slow cooker and cook on low for 6–8 hours.