Mexican Chili con Carne
A hearty, rich, and comforting classic featuring tender ground beef and bold spices simmered to perfection.
Ingredients
- •1 tablespoon olive oil (15ml)
- •1 medium yellow onion, finely diced (150g)
- •2 cloves garlic, minced (6g)
- •1 pound ground beef, 85% lean (450g)
- •2 tablespoons chili powder (16g)
- •1 teaspoon ground cumin (3g)
- •1 teaspoon smoked paprika (2g)
- •1/2 teaspoon salt (3g)
- •1/4 teaspoon black ground pepper (1g)
- •1 can diced tomatoes, with juices (14.5 oz / 411g)
- •1 can tomato sauce (8 oz / 227g)
- •1 cup low-sodium beef broth (240ml)
- •1 can kidney beans, rinsed and drained (15 oz / 425g)
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 4 to 5 minutes until soft and translucent.
- 3
Stir in the minced garlic and cook for about 1 minute until fragrant.
- 4
Add the ground beef, breaking it apart with a wooden spoon, and cook until completely browned.
- 5
Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper directly over the beef mixture, stirring well to coat the meat.
- 6
Pour in the diced tomatoes, tomato sauce, and beef broth, stirring to scrape up any browned bits from the bottom of the pot.
- 7
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- 8
Stir in the rinsed kidney beans and simmer uncovered for an additional 10 minutes to thicken the chili.
- 9
Remove from heat, taste for seasoning, and serve warm.
💡 Chef tips
- For an even deeper flavor, make this chili a day ahead and reheat it gently on the stove.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Top with shredded cheddar cheese, sour cream, and fresh cilantro just before serving.
✅ How it should turn out
The finished chili should be thick, glossy, and deeply aromatic, with a savory, smoky flavor and tender beef in a rich tomato sauce.