Chili con Carne Recipe – American Special
Chili con Carne is a Tex-Mex stew that has earned global love for its bold, fiery flavors and comforting appeal. This spicy beef chili combines tender ground meat, beans, tomatoes, and aromatic spices into a hearty comfort food that’s perfect for any occasion. Whether you’re cooking a classic chili dish for a family dinner, a cozy night in, or a game-day feast, this homemade chili recipe brings warmth and flavor to the table in every spoonful.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
Chili con Carne Ingredients:
- 500g (1 lb) ground beef (or ground turkey/pork)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1–2 chili peppers, chopped (or 1–2 tsp chili powder)
- 1 red bell pepper, diced
- 1 can (400g) chopped tomatoes
- 2 tbsp tomato paste
- 1 can (400g) kidney beans, drained and rinsed
- 1 can (400g) black beans (optional)
- 1 cup beef stock (or water)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Chili con Carne Instructions:
Heat olive oil in a large pot; sauté onions and garlic until soft.
Add ground beef; cook until browned, breaking it up with a spoon.
Stir in chili peppers, bell pepper, cumin, paprika, oregano, and cayenne.
Add tomato paste, canned tomatoes, and stock; stir well.
Simmer uncovered on low heat for 30–40 minutes, stirring occasionally.
Add kidney beans (and optional black beans); cook another 10 minutes.
Adjust seasoning with salt, pepper, and chili heat.
Garnish with fresh cilantro and serve hot.
Recipe Notes:
Spice Control: Adjust the chili peppers and cayenne for a mild or fiery kick.
Protein Swaps: This one-pot chili works just as well with turkey, pork, or a mix of meats.
Serving Ideas: Pair with rice, tortilla chips, or cornbread for an easy weeknight dinner.
Diet Options: Use lean meat and omit beans for a low-carb, gluten-free option.
Make Ahead: This meal prep friendly dish tastes even better the next day and makes a freezer-friendly chili that keeps for up to 3 months.
