Mexican Chili con Carne
A robust, soul-warming bowl of spiced ground beef and tender beans simmered in a rich tomato base.
Ingredients
- •1 lb (450g) lean ground beef
- •1 tablespoon olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 bell pepper, diced
- •1 can (15 oz) red kidney beans, drained and rinsed
- •1 can (14.5 oz) diced tomatoes
- •1 tablespoon tomato paste
- •1 cup beef broth
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •Salt and black pepper to taste
- •Fresh cilantro for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
- 3
Add the onion, bell pepper, and garlic to the pot, sautéing until the vegetables are softened, about 5 minutes.
- 4
Stir in the tomato paste, chili powder, cumin, and smoked paprika, cooking for 1 minute to toast the spices.
- 5
Pour in the diced tomatoes (with their juices) and the beef broth, stirring well to combine.
- 6
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
- 7
Stir in the kidney beans and continue to simmer for another 5-10 minutes until the chili has thickened to your desired consistency.
- 8
Season with salt and pepper to taste, then serve hot garnished with fresh cilantro.
💡 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 thicker chili, mash a small portion of the beans against the side of the pot with your spoon.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
✅ How it should turn out
The finished chili should be thick and glossy with a deep red color, smelling of toasted cumin and chili, with a savory, slightly smoky flavor profile.