Buck Em Off Chili Con Carne
Saddle up for a bold and flavorful journey with Buck Em Off Chili Con Carne, a hearty classic elevated with unexpected twists. This slow-simmered masterpiece combines tender ground beef, fiery jalapeños, and a smoky blend of chili powder, cumin, and smoked paprika for a kick of spice that's perfectly balanced by the richness of dark chocolate. The medley of kidney and black beans adds a satisfying texture, while fresh cilantro offers a vibrant finishing touch. With just 15 minutes of prep and a simmering cook time that deepens every layer of flavor, this robust chili is perfect for game days, potlucks, or cozy nights at home. Serve it with cornbread or over rice, and prepare for a dish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 2 pounds Ground beef
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño, diced (seeds removed for less heat)
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 1 cup Beef broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Cayenne pepper (optional for extra heat)
- 1 ounce Dark chocolate, chopped
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and cook, stirring occasionally, for 5 minutes or until softened.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7 minutes. Drain excess fat if necessary.
Stir in the red bell pepper and jalapeño, cooking for another 3-4 minutes until slightly softened.
Push the meat and vegetables to one side of the pot and add the tomato paste to the open space. Let it toast for 1-2 minutes before mixing it into the rest of the pot.
Pour in the crushed tomatoes, beef broth, kidney beans, and black beans, stirring well to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to distribute the spices.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
Uncover the pot and simmer for an additional 30 minutes to thicken the chili, stirring occasionally.
Stir in the chopped dark chocolate until melted and fully incorporated. Taste and adjust seasoning as needed.
Serve hot in bowls, garnished with fresh cilantro if desired. Pair with cornbread or over rice for a complete meal.
Nutrition Facts
Calories |
3596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 6743 mg | 293% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 74.4 g | 266% | |
| Total Sugars | 49.2 g | ||
| Protein | 217.7 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 47.0 mg | 261% | |
| Potassium | 7475 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
