New Orleans Chili Con Carne with Beans
Dive into the bold, zesty flavors of the South with this hearty New Orleans Chili Con Carne with Beans. Packed with Creole flair, this recipe features a robust blend of spices like paprika, cayenne pepper, and Creole seasoning, perfectly complementing tender ground beef, red kidney beans, and aromatic vegetables. Simmered low and slow with savory beef broth and diced tomatoes, this chili develops a rich, deep flavor that's worth the wait. Serve it steaming hot with a sprinkle of fresh parsley and enjoy it with cornbread or over a bed of fluffy rice for a true taste of New Orleans comfort food. Ideal for cozy family dinners or game-day gatherings, this one-pot wonder is as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1.5 pounds ground beef (80% lean)
- 28 ounces canned diced tomatoes
- 15 ounces canned red kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Creole seasoning
- 1.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
Stir in the tomato paste, Creole seasoning, chili powder, cumin, paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1-2 minutes to allow the spices to toast slightly.
Pour in the diced tomatoes, beef broth, and add the bay leaves. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for 45-60 minutes, stirring occasionally.
Add the drained kidney beans to the pot and stir. Continue to simmer for an additional 15-20 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if needed. Remove the bay leaves before serving.
Ladle the chili into bowls and garnish with fresh parsley, if using. Serve hot with cornbread or over steamed rice.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 9172 mg | 399% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 42.5 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 734 mg | 56% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 6214 mg | 132% | |
*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.
