Chile Con Carne
Savor the bold and smoky flavors of this classic Chile Con Carne, a hearty one-pot wonder that seamlessly combines tender chunks of beef stew meat, ground beef, and a medley of robust spices. The rich, slow-simmered tomato base is infused with chili powder, cumin, and smoked paprika, creating a depth of flavor that’s both comforting and satisfying. Kidney beans add a creamy texture to balance the heat, while fresh cilantro and a squeeze of lime brighten each bite. Perfect for a cozy weeknight dinner or entertaining guests, this Chile Con Carne is a true crowd-pleaser, offering the ideal balance of spice, warmth, and heartiness. Ready in just over an hour, it’s the ultimate comfort food recipe for chili lovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (finely chopped) yellow onion
- 4 cloves (minced) garlic
- 1 pound ground beef
- 1 pound diced beef stew meat
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoons cayenne pepper
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 2 cups beef broth
- 15 ounces (drained and rinsed) red kidney beans
- 1 teaspoon (to taste) salt
- 0.5 teaspoons black pepper
- 0.25 cup (chopped) fresh cilantro
- 1 as garnish lime wedges
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add both the ground beef and diced beef stew meat to the pot. Cook, stirring frequently, until the meat is browned on all sides. Drain any excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook the spices for 1-2 minutes to release their aroma.
Add the tomato paste and stir well to coat the meat mixture evenly.
Pour in the canned crushed tomatoes and beef broth. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent sticking.
After the chili has thickened, add the red kidney beans. Season with salt and black pepper and cook for another 10-15 minutes to allow the flavors to meld together.
Taste and adjust seasoning as needed. Remove from heat and stir in chopped cilantro just before serving.
Serve hot, garnished with lime wedges and additional cilantro, if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.2 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1016 mg | 22% | |
*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.
