Yummy Chili Con Carne
Warm up your kitchen with the bold and comforting flavors of Yummy Chili Con Carne, a hearty one-pot meal perfect for cozy dinners or game day gatherings. This classic chili recipe blends tender ground beef, vibrant red bell peppers, and a medley of kidney and black beans with rich, aromatic spices like chili powder, cumin, and paprika for an irresistible depth of flavor. Simmered in a savory tomato-based broth, this chili achieves the perfect balance of smoky, tangy, and mildly spicy notes. Customize your bowl with creamy sour cream, sharp shredded cheddar, and a sprinkle of fresh cilantro for an extra touch of indulgence. Ready in under an hour and packed with protein, this crowd-pleasing dish pairs beautifully with crusty bread, tortilla chips, or fluffy rice, making it an easy and versatile option for feeding a hungry family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 1 medium red bell pepper, diced
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup chicken or beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 0.25 cup fresh cilantro, chopped (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 chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if needed.
Add the diced red bell pepper and cook for 2-3 minutes to soften.
Stir in the diced tomatoes, kidney beans, black beans, tomato paste, and broth.
Add the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed.
Ladle the chili into bowls and garnish with fresh cilantro. Optionally, top with a dollop of sour cream and a sprinkle of shredded cheddar cheese.
Serve hot with crusty bread, tortilla chips, or over rice.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 6472 mg | 281% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 37.1 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1169 mg | 90% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 6118 mg | 130% | |
*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.
