Description
A hearty and flavorful Chili Con Carne made with ground beef, kidney beans, bell peppers, and a rich blend of spices, slow-simmered to perfection. This classic comfort food is perfect for gatherings and can be customized with various toppings like sour cream, cheese, and jalapeños.
Ingredients
Scale
Chili Ingredients
- 2 pounds 80/20 ground beef
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 large garlic cloves, minced
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- 1 (13.5-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 2 beef bouillon cubes, crushed
- ¼ cup mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- ½ teaspoon cayenne pepper (optional)
Optional Toppings
- Chopped fresh cilantro
- Chopped green onions
- Sour cream
- Grated cheddar or mozzarella cheese
- Thinly sliced jalapeño
Instructions
- Brown the Meat and Vegetables: Heat a large Dutch oven or pot over medium-high heat. Add the ground beef, diced onion, green and red bell peppers, minced garlic, sea salt, and black pepper. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the vegetables are softened, about 8-10 minutes.
- Add Remaining Ingredients: Stir in the drained kidney beans, crushed tomatoes, tomato paste, crushed beef bouillon cubes, mild chili powder, ground cumin, dried oregano, sugar, and cayenne pepper if using. Pour in just enough water (about 1 to 1½ cups) to cover the beans and mix thoroughly.
- Simmer the Chili: Bring the mixture to a boil over high heat, then reduce the heat to low. Simmer gently, stirring occasionally, for a minimum of 2 hours or up to 8 hours to develop deep flavors. Taste and adjust salt as needed towards the end of cooking.
- Serve and Garnish: Divide the hot chili into bowls. Garnish with your choice of chopped fresh cilantro, green onions, sour cream, grated cheddar or mozzarella cheese, and thinly sliced jalapeños for added heat and freshness.
Notes
- For a spicier chili, increase or omit the cayenne pepper and add jalapeños as a topping.
- Slow simmering for several hours enhances the flavor and tenderness of the chili.
- You can substitute ground turkey or chicken for a leaner option.
- Serve with cornbread or over rice for a complete meal.
- To make the chili thicker, simmer uncovered during the last 30 minutes or add an extra tablespoon of tomato paste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
