Chili con Carne, often referred to simply as “chili,” is a beloved dish that originated in the southern United States and has since become a favorite comfort food around the world. The dish is typically made with ground beef, tomatoes, beans, and a variety of spices, resulting in a thick, flavorful stew. Chili con Carne is incredibly versatile, allowing you to adjust the ingredients based on your preferences. Whether you like it mild or spicy, thick or soupy, chili is a great way to warm up on a cold day or to serve a crowd.
In this recipe, we’ll focus on creating a rich, meaty chili with tender chunks of beef, an aromatic mix of vegetables, and a balanced combination of spices that make chili con Carne a truly satisfying dish. The recipe also includes tips for making the chili your own and serving it in different ways.
Ingredients:
For the Chili:
- 2 pounds ground beef (or 1 1/2 pounds ground beef and 1/2 pound ground pork for added flavor)
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large bell pepper, chopped (green or red)
- 2 medium tomatoes, diced (or 1 can of diced tomatoes, 14.5 oz)
- 2 tablespoons tomato paste
- 1 can kidney beans (or pinto beans), drained and rinsed (optional, if you prefer no beans, skip this)
- 1 cup beef broth (or chicken broth)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cinnamon (optional for warmth)
- 1/2 teaspoon cayenne pepper (optional, for spice)
- Salt and pepper to taste
- 1 tablespoon brown sugar (optional, to balance acidity)
- 1-2 tablespoons apple cider vinegar (for brightness)
For Toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro or parsley
- Sliced green onions
- Jalapeño slices (for extra heat)
- Tortilla chips or cornbread (for serving)
Instructions:
Step 1: Brown the Meat
- Prepare the beef: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef (and ground pork, if using) to the pot. Use a wooden spoon or spatula to break the meat into small crumbles.
- Brown the meat: Cook the beef for 7-10 minutes, stirring occasionally, until it’s browned and cooked through. Drain off any excess fat (if necessary), but leave a little behind to keep the meat juicy and flavorful.
Step 2: Sauté the Vegetables
- Sauté the onions and bell pepper: Push the browned meat to one side of the pot. In the empty side, add 1 tablespoon of olive oil and then add the chopped onions and bell peppers. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions become translucent.
- Add the garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Step 3: Add the Spices
- Mix in the spices: Add the chili powder, ground cumin, smoked paprika, oregano, ground cinnamon (if using), and cayenne pepper (if you like it spicy). Stir the spices into the meat and vegetables, allowing them to bloom and release their full flavor for about 1 minute.
- Season with salt and pepper: Add salt and pepper to taste, adjusting according to your preference.
Step 4: Build the Chili Base
- Add the tomatoes and tomato paste: Stir in the diced tomatoes (or canned tomatoes) along with the tomato paste. The paste will thicken the chili and add a rich tomato flavor.
- Add the beans: If you’re using beans, add the drained and rinsed kidney or pinto beans to the pot. Stir well to combine everything.
- Pour in the broth and Worcestershire sauce: Add the beef broth and Worcestershire sauce to the pot, stirring to combine. This will form the base of the chili, making it hearty and flavorful.
- Add sugar and vinegar: Stir in the brown sugar (if using) to balance the acidity of the tomatoes, and add the apple cider vinegar for a touch of brightness and tang.
Step 5: Simmer and Develop Flavor
- Bring the chili to a simmer: Turn the heat up to medium-high and bring the chili to a simmer. Once simmering, reduce the heat to low and let it cook uncovered for about 30-40 minutes. This allows the flavors to meld together, and the chili will thicken as it simmers.
- Stir occasionally: Stir the chili every 10 minutes to ensure it doesn’t stick to the bottom of the pot. If the chili is getting too thick, add a little more beef broth or water to reach your desired consistency.
- Taste and adjust: Taste the chili and adjust the seasoning if necessary. Add more salt, pepper, chili powder, or vinegar depending on your preferences. If you want more heat, feel free to add extra cayenne pepper or fresh jalapeños.
Step 6: Serve the Chili
- Prepare the toppings: While the chili is simmering, prepare your toppings. Grate some sharp cheddar cheese, chop fresh cilantro or parsley, slice green onions, and get your sour cream or Greek yogurt ready.
- Serve the chili: Once the chili has simmered and developed its flavor, ladle it into bowls. Top each serving with a generous amount of shredded cheddar cheese, a dollop of sour cream, and a sprinkle of cilantro or parsley.
- Add optional sides: Serve the chili with tortilla chips or a side of cornbread for a more filling meal. If you like a bit of spice, garnish with sliced jalapeños or drizzle some hot sauce on top.
Tips for Perfect Chili con Carne:
- Use a variety of meats: While ground beef is the traditional choice, adding ground pork or using a combination of beef and pork will give your chili an extra layer of flavor. You can also try using ground turkey for a leaner option, though the texture may be different.
- Adjust the spice level: If you prefer a milder chili, reduce the amount of cayenne pepper or omit it altogether. For more heat, add more cayenne, fresh jalapeños, or even chipotle peppers in adobo sauce for a smoky kick.
- Slow-cook the chili: If you have time, you can make the chili ahead of time and let it slow-cook for several hours. The longer the chili simmers, the more the flavors develop. You can also make it in a slow cooker on low for 6-8 hours, which makes the meat extra tender.
- Add vegetables for variety: If you prefer a more vegetable-heavy chili, you can add ingredients like carrots, zucchini, or corn. These will add both flavor and texture to the chili.
- Let it rest: Chili often tastes even better the next day, as the flavors have time to meld together. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Serving Suggestions:
- Cornbread: Chili and cornbread are a classic pairing. Serve the chili with a side of warm, buttery cornbread for the ultimate comfort food experience.
- Rice: For a more filling meal, serve the chili over a bed of steamed rice. The rice will soak up the rich chili sauce and make for a hearty dish.
- Tortilla Chips: Chili pairs wonderfully with tortilla chips. Serve it with a side of crunchy chips for scooping, or sprinkle some chips right on top for added texture.
- Side Salad: A fresh green salad with a tangy vinaigrette can help balance the richness of the chili and add some freshness to the meal.
Conclusion:
Chili con Carne is the perfect dish for a cold day or when you need something hearty and comforting. The combination of ground beef, beans, tomatoes, and spices creates a rich, flavorful stew that’s perfect on its own or served with sides like cornbread or rice. This recipe is easy to customize to your personal tastes, whether you prefer it spicy or mild, with or without beans, or with extra vegetables. By following this recipe, you’ll create a chili that’s satisfying, comforting, and full of flavor. Enjoy each bowlful of this delicious dish, and don’t forget the toppings!