Chili con carne

Here’s a classic, hearty Chili con Carne recipe — perfect for cozy dinners, meal prep, or game day! 🌶️🥩🍲

1 lb (450 g) ground beef (or a mix of beef and pork)
1 onion, diced
2–3 cloves garlic, minced
1 bell pepper, diced (optional)
1–2 chili peppers or 1 tsp chili powder (adjust to taste)
1 tsp ground cumin
1 tsp paprika
1 tsp oregano
½ tsp cayenne pepper (optional, for heat)
1 can (14 oz / 400 g) diced tomatoes
1 can (6–8 oz / 200 g) tomato paste
1 can (14–15 oz / 400 g) kidney beans, drained and rinsed
1 cup beef or chicken broth
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, fresh cilantro

Cook the meat:
In a large pot or Dutch oven, brown the ground beef over medium heat until no longer pink. Drain excess fat if necessary.
Sauté vegetables:
Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
Add spices:
Stir in chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Cook for 1–2 minutes to release the aromas.
Add tomatoes and broth:
Mix in diced tomatoes, tomato paste, and broth. Bring to a simmer.
Simmer:
Reduce heat to low and cook 30–45 minutes, stirring occasionally. Add beans in the last 10–15 minutes of cooking.
Taste and adjust:
Adjust seasoning with more salt, pepper, or chili powder if needed.
Serve:
Ladle into bowls and top with cheese, sour cream, or cilantro. Serve with rice, cornbread, or tortilla chips.

🌶 Spicy kick: Add chopped jalapeños or a dash of hot sauce.
🍫 Depth of flavor: Stir in a small piece of dark chocolate or a teaspoon of cocoa powder.
🥩 Different meats: Use ground turkey, chicken, or even cubed beef for a chunkier texture.
🥫 Slow cooker: Brown meat and veggies, then transfer to a slow cooker with remaining ingredients. Cook on low for 6–8 hours.

If you want, I can also give you a quick stovetop 30-minute chili version that’s just as flavorful but faster to make. Do you want that version?

Chili Con Carne