There’s something about a steaming bowl of chili con carne that instantly wraps you in comfort. Imagine settling into your favorite chair after a long day, the aroma of simmering spices filling your kitchen and tempting your senses. This chili isn’t just food—it’s a moment of reprieve, a warm hug on a chilly evening.
Last winter, I remember coming home to an unexpected cold snap. The wind howled outside, but inside, the kitchen smelled alive with the rich blend of cumin, chili powder, and smoked paprika. As the chili simmered, the deep red sauce thickened, and the beans softened just so, creating layers of flavor that promised satisfaction with every spoonful. Sitting down with a bowl, the bold, smoky taste mingled with a subtle heat that warmed me from the inside out. The tender beef and hearty beans made it feel like a meal crafted with care, meant to chase away the cold and fatigue.
Why You’ll Love It:
– Deep, smoky flavors that develop beautifully with slow simmering.
– A satisfying mix of textures from tender beef and plump beans.
– Versatility to enjoy with rice, cornbread, or even on its own.
– A recipe that fills your home with irresistible, cozy aromas.
– Makes great leftovers and freezes well for busy days.
If you’re worried about balancing the spices just right, don’t be. This chili con carne is forgiving and flexible—you can adjust the heat to suit your taste while keeping the rich, savory heart intact.
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Chili Con Carne
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Description
A hearty and flavorful chili con carne made with ground beef, beans, tomatoes, and a blend of spices. Perfect for a comforting meal served with rice or cornbread.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 pound (450g) ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 cup beef broth
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 4-5 minutes until softened.
Add the minced garlic and diced red and green bell peppers, cook for 3-4 minutes until peppers begin to soften.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, tomato paste, and beef broth. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Add the drained kidney beans and black beans to the pot and stir to combine.
Continue to simmer for another 15 minutes to allow flavors to meld and the chili to thicken.
Taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
FAQ
Q: Can I make this chili in advance?
A: Absolutely. It tastes even better the next day after the flavors meld. Store in the fridge for up to four days or freeze for longer storage.
Q: What can I serve with this chili?
A: It pairs wonderfully with fluffy rice, warm cornbread, or even a simple green salad for a lighter side.
Q: Is it possible to make this vegetarian?
A: You can substitute the ground beef with a plant-based alternative or extra beans, but this recipe is crafted around the beef’s texture and flavor.
Q: How spicy is this chili?
A: It has a gentle heat from cayenne and chili powder that you can dial up or down based on your preference.
Ready to cozy up with a bowl of hearty chili? Save this recipe, print it out, and let your kitchen fill with the inviting scents of slow-cooked comfort.