Here’s a classic Chili con Carne recipe—hearty, spicy, and budget-friendly. Perfect for serving over rice, with bread, or just on its own.
Ingredients (Serves 6–8)
- 1 lb (450 g) ground beef (or mix with ground pork for more flavor)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 cup beef broth or water
- 2 tbsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, chopped green onions
Instructions
- Cook the meat
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add onion and garlic, sauté until softened.
- Add spices
- Stir in chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Cook 1–2 minutes to bloom the spices.
- Add liquids and beans
- Add diced tomatoes and beef broth. Stir to combine.
- Add the kidney beans.
- Simmer
- Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Adjust seasonings and serve
- Taste and adjust salt, pepper, or chili powder.
- Serve hot with optional toppings or sides like rice, cornbread, or tortilla chips.
Tips for a richer chili
- Add 1 tsp sugar or a splash of vinegar to balance the acidity of the tomatoes.
- For a smoky flavor, use smoked paprika or a few drops of liquid smoke.
- Chili often tastes even better the next day—perfect for meal prep.
If you want, I can give you a super-easy 6-ingredient chili con carne recipe that’s done in 30 minutes and still tastes amazing—ideal for busy weeknights.
Do you want me to do that?
