Description
A hearty and flavorful chili con carne made with ground beef, kidney beans, tomatoes, and a blend of spices. Perfect for a comforting meal served with rice or cornbread.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound (450g) ground beef
1 red bell pepper, diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 (14.5 ounces / 410g) can diced tomatoes
1 (8 ounces / 227g) can tomato sauce
1 cup beef broth
1 (15 ounces / 425g) can kidney beans, drained and rinsed
1 (15 ounces / 425g) can pinto beans, drained and rinsed
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 4-5 minutes until softened.
Add the minced garlic and diced red bell pepper, cook for another 2 minutes.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
Add the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Add the drained and rinsed kidney beans and pinto beans to the pot. Stir well and continue to simmer for an additional 15 minutes.
Taste and adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes