Friday Night Chili Con Carne
Spice up your weekend with this hearty and flavorful Friday Night Chili Con Carne, a crowd-pleasing dinner perfect for cozy nights in. This recipe combines tender ground beef, vibrant bell peppers, and a medley of beans simmered in a rich tomato base, spiced with chili powder, cumin, and a hint of smoky paprika. A touch of brown sugar balances the heat, making this dish irresistibly savory with a whisper of sweetness. Ready in under an hour and serving up to six, this one-pot wonder is as convenient as it is delicious. Top with fresh cilantro, tangy sour cream, and melty cheddar cheese for the ultimate comfort food experience. Whether you serve it with fluffy cornbread or crisp tortilla chips, this chili is guaranteed to become your new Friday night favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 1 pound Ground beef (80% lean)
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 28 ounces Canned crushed tomatoes
- 1 cup Beef broth
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoons Ground cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Brown sugar
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for about 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease if necessary.
Add the diced red and green bell peppers to the pot and sauté for 3-4 minutes to soften.
Stir in the crushed tomatoes, beef broth, kidney beans, black beans, and tomato paste until well combined.
Sprinkle in the chili powder, cumin, paprika, cayenne pepper (if using), salt, black pepper, and brown sugar. Stir to incorporate the spices evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as desired. Add more salt, pepper, or spices to suit your preference.
Serve hot in bowls, optionally topped with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese. Pair with warm cornbread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 6508 mg | 283% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 74.5 g | 266% | |
| Total Sugars | 67.3 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1297 mg | 100% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 7721 mg | 164% | |
*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.
