Easy Chilli Con Carne
Warm, hearty, and packed with bold flavors, this Easy Chilli Con Carne recipe is the perfect weeknight comfort food. Made with tender ground beef, fragrant spices like smoked paprika and cumin, and a rich tomato-based sauce, this chili is both satisfying and simple to prepare. With just 15 minutes of prep time, it comes together effortlessly in under an hour, making it an ideal go-to meal for busy days. The addition of kidney beans and bell pepper not only boosts the heartiness but also adds a delightful texture to each bite. Serve it over fluffy rice or alongside crispy tortilla chips for a versatile dish your family will love. Customize with fresh cilantro and a dollop of sour cream for a restaurant-quality finish. Whether you're meal prepping, feeding a crowd, or craving spicy comfort food, this recipe delivers big flavor with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 medium, diced (any color) bell pepper
- 500 grams ground beef
- 400 grams canned chopped tomatoes
- 400 grams, drained and rinsed kidney beans
- 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
- 1 teaspoon sugar
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro or parsley
- (optional, for serving) sour cream
- (optional, for serving) cooked rice or tortilla chips
Instructions
Heat olive oil in a large skillet or pot over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
Add the ground beef and cook until browned, breaking it apart with a spoon or spatula. This should take about 5-7 minutes.
Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and sugar. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Pour in the canned chopped tomatoes and beef stock, stirring well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.
Add the drained and rinsed kidney beans and cook for an additional 10-15 minutes, uncovered, to thicken the chili and meld the flavors.
Taste and adjust seasoning with additional salt, pepper, or chili powder if desired.
Serve hot over cooked rice or with tortilla chips. Garnish with chopped fresh cilantro or parsley and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1029 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.
