Chili con carne

Chili con carne (literally “chili with meat”) is a hearty, spicy stew made with chili peppers, meat (usually beef), tomatoes, beans (optional), and a blend of spices. It’s a classic comfort food in Tex-Mex and American cuisine.

Here’s a simple and flavorful recipe:

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🌶️ Classic Chili con Carne

Ingredients (serves 4–6)

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1–1.5 lb (500–700 g) ground beef (or chuck, diced)

• 1–2 tbsp chili powder (adjust to taste)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp cayenne pepper (optional, for heat)

• 1 red bell pepper, diced

• 1–2 fresh chilies, chopped (optional)

• 1 can (14 oz / 400 g) diced tomatoes

• 1 tbsp tomato paste

• 1 cup beef broth (or water)

• 1 can (14 oz / 400 g) kidney beans or pinto beans, drained and rinsed (optional—traditional Texas chili skips beans)

• Salt and black pepper, to taste

• A pinch of sugar (to balance acidity, optional)

Instructions

1. Sauté aromatics:
   Heat the olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic and cook 1 minute more.

2. Brown the meat:
   Add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.

3. Add spices and vegetables:
   Stir in chili powder, cumin, paprika, oregano, cayenne, and bell pepper. Cook for 2–3 minutes to release the flavors.

4. Add tomatoes and simmer:
   Stir in diced tomatoes, tomato paste, and beef broth. Bring to a boil, then reduce heat and simmer for 30–45 minutes, stirring occasionally.

5. Add beans (if using):
   Stir in beans and cook for another 10–15 minutes. Taste and adjust seasoning with salt, pepper, or more chili powder.

6. Serve:
   Serve hot with rice, tortilla chips, cornbread, or a dollop of sour cream. Garnish with shredded cheese, chopped cilantro, or sliced jalapeños if you like.

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Would you like me to give you a Texan-style (no beans) version or a Mexican-inspired one with extra spices and toppings?