Chili con Carne
A thick, smoky Tex-Mex chili of ground beef, beans, and tomatoes simmered with chili powder and cumin. Crowd-pleasing, freezer-friendly, and better the next day.
Ingredients
Instructions
-
Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
-
Add the garlic, chili powder, cumin, paprika, and oregano and cook 1 minute until fragrant.
-
Add the ground beef and break it up with a spoon. Cook until no longer pink, about 8 minutes.
-
Stir in the tomato paste, crushed tomatoes, beans, and beef broth. Bring to a gentle simmer.
-
Reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until thick.
-
Season with salt and pepper. Serve topped with shredded cheddar.
Nutrition
Per serving, estimated.
- Calories
- 380 kcal
- Protein
- 31g
- Carbs
- 30g
- Fat
- 15g
- Fiber
- 9g
Tips
- Bloom the spices in oil before adding the meat to deepen their flavor.
- A splash of lime juice at the end brightens the whole pot.
- Chili thickens as it sits; loosen leftovers with a little broth.
Variations
- Stir in 1 tablespoon chipotle in adobo for a smoky, spicy kick.
- Swap half the beef for ground turkey to lighten it up.
- Add 1 cup corn kernels for sweetness.
Frequently Asked Questions
It is a matter of taste. Texan purists often skip them, but beans add body, fiber, and make the pot go further.
Yes. Cool completely, freeze in portions for up to 3 months, and reheat gently on the stove.
Simmer uncovered longer, or mash some of the beans into the liquid.
