Chili Can Can Carne
Dive into a hearty bowl of bold flavors with this irresistible Chili Can Can Carne—a robust one-pot dish packed with smoky spices, tender ground beef, and a vibrant mix of beans, tomatoes, and sweet corn. Perfectly seasoned with chili powder, cumin, smoked paprika, and oregano, this chili simmers to deepen its rich, comforting taste, with the option to top it off with creamy sour cream, sharp cheddar cheese, and fresh cilantro for an extra layer of indulgence. Ready in under an hour, this easy-to-make recipe is a crowd-pleaser for weeknight dinners or game-day gatherings. Whether served solo, over fluffy rice, or with a side of warm cornbread, this chili is destined to become a family favorite.
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Recipe Information
Ingredients
- 500 grams ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 400 grams canned diced tomatoes
- 400 grams canned kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 250 milliliters beef stock
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams canned corn, drained
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 tablespoons sour cream (optional, for serving)
- 50 grams shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks, about 7-10 minutes. Drain any excess fat if necessary.
Stir in the diced red bell pepper and cook for another 3 minutes.
Add the canned diced tomatoes, kidney beans, tomato paste, and beef stock to the pot, stirring to combine.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook for 25 minutes, stirring occasionally.
Add the canned corn and stir to combine. Cook uncovered for another 5 minutes to allow the chili to thicken slightly.
Taste and adjust seasoning, if necessary.
Remove from heat and let the chili rest for a couple of minutes.
Serve hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 5568 mg | 242% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 35.5 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 815 mg | 63% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4700 mg | 100% | |
*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.
