Chili con Carne
A hearty, warming, and deeply flavorful classic chili packed with tender beef, aromatic spices, and beans.
Ingredients
- •1 tablespoon olive oil
- •1 large yellow onion, finely diced
- •2 cloves garlic, minced
- •1 pound ground beef (85/15)
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 can (14.5 ounces) diced tomatoes, undrained
- •1 can (15 ounces) kidney beans, rinsed and drained
- •1 cup beef broth
- •2 tablespoons tomato paste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the diced onion and cook for about 5 minutes until soft and translucent.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the ground beef, breaking it apart with a wooden spoon, and cook until completely browned.
- 5
Drain any excess fat from the pot if desired.
- 6
Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper directly over the beef mixture, stirring well to coat the meat.
- 7
Stir in the diced tomatoes with their juices, rinsed kidney beans, beef broth, and tomato paste.
- 8
Bring the mixture to a boil, then reduce the heat to low.
- 9
Cover the pot and let it simmer gently for 25 to 30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
- 10
Remove from heat, taste for seasoning, and serve warm.
💡 Chef tips
- Make ahead: Chili tastes even better the next day after the flavors have had time to develop in the refrigerator.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished chili is thick, rich, and deeply savory, with a vibrant red color, smoky aroma, and a comforting, gently spiced flavor.