Chili Con Carne
A quick and comforting chili that's rich, hearty, and perfect for a crowd. Great for weeknights and potlucks, this dish incorporates simple ingredients with minimal prep time.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Gives good flavor; leaner works but may need less draining
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can diced tomatoes (15 oz)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional) For added heat
- 1 cup beef broth Substitute with chicken broth or water + soy sauce if needed
- 2 tablespoons olive oil For sautéing
- to taste salt and pepper
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened, about 5 minutes, stirring occasionally.
- Turn heat to medium-high and add the ground beef. Cook until evenly browned, about 6–8 minutes, and drain excess fat if necessary.
- Sprinkle in chili powder, cumin, paprika, cayenne (if using), and salt and pepper. Stir and cook for 1–2 minutes.
- Pour in diced tomatoes and add drained kidney beans. Stir to combine and scrape any browned bits from the pot bottom.
- Add the beef broth and bring to a boil.
- Lower the heat and let the chili simmer uncovered for 30–40 minutes until thickened.
- Taste and adjust salt, pepper, or cayenne as needed before serving.
Notes
Serve garnished with shredded cheddar, sour cream, green onions, or tortilla chips. Leftovers can be refrigerated or frozen for later use.