My Favorite Chili Con Carne
Warm up any gathering with "My Favorite Chili Con Carne," a hearty, flavor-packed dish that's the ultimate comfort food. This savory classic combines tender ground beef, two types of beans—kidney and black—and a robust medley of spices like chili powder, cumin, and paprika for a bold, smoky kick. Simmered to perfection with canned tomatoes, tomato paste, and beef broth, the chili boasts a rich, thick texture that clings to every bite. Fresh cilantro adds a refreshing finish, while optional toppings like sour cream, shredded cheddar, and tortilla chips create a customizable feast for the senses. Ready in just over an hour and perfect for feeding a crowd, this easy-to-make chili con carne is perfect for family dinners, game day parties, or cozy nights in. Searching for the best chili recipe with beans and beef? This one delivers on flavor and heartiness every time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 medium green bell pepper
- 1 pound ground beef
- 28 ounces canned diced tomatoes
- 3 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces canned kidney beans
- 15 ounces canned black beans
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- sour cream (optional, for serving)
- shredded cheddar cheese (optional, for serving)
- tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, garlic, and bell pepper. Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes.
Add the diced bell pepper and cook for another 2-3 minutes.
Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes, tomato paste, and beef broth. Stir to combine.
Rinse and drain the kidney beans and black beans. Add them to the pot and stir well.
Reduce the heat to low, cover, and let the chili simmer for 30-40 minutes, stirring occasionally to avoid sticking to the bottom of the pot.
Taste and adjust seasoning, adding more salt, pepper, or spices as needed.
Serve the chili hot, garnished with fresh cilantro. Offer optional toppings like sour cream, shredded cheddar cheese, and tortilla chips on the side.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 7.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1144 mg | 24% | |
*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.
