Chili con Carne

Name: Chili con Carne
Cook time: 65 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Ground Beef, 80/20; 1 large Onions, diced; 1 Green Bell Peppers, diced; 4 cloves of Garlic, minced; 2 tbsp Vegetable Oil; 3 tbsp Chili Powder, American blend; 2 tsp Ground Cumin; 1 tsp Smoked Paprika, or sweet paprika; 1 tsp Oregano, dried; 1/2 tsp Cayenne Pepper; 2 tbsp Tomato Paste; 1 can (14.5 oz)s of Crushed Canned Tomatoes, 28 oz; 2 cups Beef Broth; 2 cans of Kidney Beans, 15 oz each, drained and rinsed; 1 Bay Leaves; 1 1/2 tsp Salt, fine, plus more to taste; 1/2 tsp Pepper (Black)

This hearty chili con carne combines richly browned beef with tomatoes, beans and a warm medley of spices for a comforting, crowd-pleasing meal. Simmered until thick and deeply flavored, it’s perfect for serving with rice, cornbread, or your favorite toppings.

This hearty chili con carne combines richly browned beef with tomatoes, beans and a warm medley of spices for a comforting, crowd-... Show more

Traditional American Recipe

Health Grade

A · Excellent

Rating

4.5

Time

1 hr

Price

1,40 €

Calories

576 kcal

low calorie

healthy

meal prep

one pot

Method

Rinse the beans

Tip the kidney beans into a colander and rinse them under cool running water until the water runs mostly clear. Let them drain well while you prep the rest.

Prep the vegetables

Dice the onion and green bell pepper into small, even pieces, then mince the garlic. Keeping the pieces fairly small helps them soften into the chili instead of staying chunky.

Brown the beef

Heat the vegetable oil in a large pot over medium-high heat, then add the ground beef. Break it up with a spoon and cook for 8 to 10 minutes, stirring occasionally, until it loses its pink color and starts to brown in spots.

Soften and bloom

Stir in the onion and green bell pepper and cook for 5 to 7 minutes, scraping up the browned bits, until the vegetables begin to soften. Add the garlic, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, and tomato paste, then cook for about 1 minute more until the spices smell toasted and the tomato paste darkens a little.

Simmer the chili

Pour in the crushed tomatoes and beef broth, then add the drained kidney beans, the bay leaf, salt, and black pepper. Bring everything to a gentle boil, then lower the heat and simmer uncovered for 30 to 35 minutes, stirring now and then, until the chili is thick and deeply flavored. Remove the bay leaf before serving.