Chunky Chili Con Carne
Hearty, bold, and irresistibly flavorful, this Chunky Chili Con Carne is a robust one-pot meal that's perfect for cool evenings or hearty gatherings. Made with tender chunks of seared beef chuck, a vibrant mix of red bell pepper, onions, and two types of beans, this chili stands out for its rich, smoky depth of flavor. A medley of chili powder, cumin, smoked paprika, and optional cayenne pepper delivers just the right amount of spice, while simmering low and slow ensures melt-in-your-mouth perfection. Ready in just over 90 minutes and packed with protein, this crowd-pleaser is ideal for feeding the family or meal prepping. Serve it topped with tangy sour cream, melty cheese, or creamy avocado for a comforting bowl of elevated chili bliss.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pounds Beef chuck, cut into 1-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large Yellow onion, diced
- 1 medium Red bell pepper, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 28 ounces Canned diced tomatoes
- 2 cups Beef broth
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cayenne pepper (optional, for heat)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and black pepper. Sear the beef in batches, making sure not to overcrowd the pan, until browned on all sides. Remove and set aside.
In the same pot, add more olive oil if necessary, and sauté the diced onion and red bell pepper for 5-7 minutes, or until softened.
Add the minced garlic and tomato paste to the pan, stirring frequently, and cook for 1 minute until fragrant.
Pour in the canned diced tomatoes (with their juices) and beef broth, scraping the bottom of the pot to deglaze any browned bits.
Return the seared beef to the pot. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and ground cayenne pepper (if using). Bring the mixture to a simmer.
Cover the pot with a lid and reduce the heat to low. Simmer for 1 hour, stirring occasionally, until the beef is tender and the flavors are well developed.
Add the kidney beans and black beans to the pot. Simmer for an additional 15-20 minutes, uncovered, to thicken the chili slightly.
Taste and adjust seasoning with additional salt or spices as desired.
Serve hot, garnished with your favorite toppings such as shredded cheese, chopped cilantro, sour cream, or diced avocado. Enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 7.5 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1282 mg | 27% | |
*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.
