Mexican Chili con Carne
A hearty, soul-warming bowl of spiced ground beef simmered with tomatoes and beans for a perfect balance of savory and smoky flavors.
Ingredients
- •1 lb (450g) lean ground beef
- •1 tablespoon olive oil
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •1 bell pepper, chopped
- •1 can (15 oz) red kidney beans, drained and rinsed
- •1 can (14.5 oz) crushed tomatoes
- •1 tablespoon chili powder
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup beef broth
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks.
- 3
Add the diced onion, bell pepper, and garlic to the pot, sautéing for 5 minutes until the vegetables are softened.
- 4
Stir in the chili powder, cumin, smoked paprika, salt, and pepper, coating the meat and vegetables evenly.
- 5
Pour in the crushed tomatoes, beef broth, and kidney beans, stirring well to combine.
- 6
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally until the chili thickens.
- 7
Taste and adjust seasoning if necessary before serving hot.
💡 Chef tips
- For a deeper flavor, make the chili a day in advance; the spices meld and intensify overnight in the refrigerator.
- If you prefer a spicier kick, add a finely diced jalapeño or a pinch of cayenne pepper with the spices.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
✅ How it should turn out
The finished chili should have a rich, deep red color with a thick, glossy consistency, smelling intensely of toasted cumin and chili, with a savory, robust flavor profile.