Description
Mexican chili con carne reveals rich, hearty flavors that simmer with comfort and depth. Spicy beef, aromatic spices, and robust beans combine for a soul-warming meal you’ll crave on chilly evenings.
Ingredients
Scale
Meat:
- 1–2 pounds ground beef
Vegetables:
- 1 large onion, diced
- 3–4 cloves garlic, minced
- 1–2 bell peppers, diced
Spices and Seasonings:
- 2–3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
Liquid and Canned Ingredients:
- 1 (28 ounces/794 grams) can crushed tomatoes
- 2 tablespoons tomato paste
- 1–2 (15 ounces/425 grams) cans kidney beans, drained and rinsed
- 1 cup beef broth
- 2 bay leaves
Instructions
- Heat a large pot over medium-high heat and thoroughly brown the ground beef, ensuring complete crumbling and color transformation.
- Eliminate excess grease by carefully draining the meat using a colander or slotted spoon.
- Return beef to pot and incorporate finely chopped onions and minced garlic, sautéing until vegetables become translucent and fragrant.
- Introduce diced bell peppers to the mixture, allowing them to soften and release their aromatic essence for approximately 4-5 minutes.
- Sprinkle robust combination of chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper into the pot, stirring vigorously to distribute spices evenly.
- Allow spices to bloom and intensify for roughly 60 seconds, releasing their deep, complex flavors.
- Pour in crushed tomatoes, tomato paste, rich beef broth, and tender kidney beans, creating a harmonious blend of ingredients.
- Enhance depth by adding bay leaves and optional teaspoon of sugar to balance acidity.
- Reduce heat to low, cover pot, and allow chili to simmer gently for 35-40 minutes, stirring intermittently to prevent scorching.
- Extract bay leaves and conduct final taste assessment, adjusting seasonings as needed before serving piping hot.
Notes
- Drain meat thoroughly to prevent excess grease and achieve a cleaner, more concentrated chili flavor.
- Experiment with different ground meats like turkey or plant-based alternatives for healthier protein variations.
- Toast spices briefly before adding liquids to enhance their depth and release more complex, aromatic notes.
- Allow chili to rest for 15-20 minutes after cooking to let flavors meld and develop a richer taste profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg