Chili con Carne Recipe

Course: Dinner, Soup

Cuisine: American, Mexican

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: bowls

Calories: 487kcal

Author: Becky Hardin

Making Chili con Carne in one big pot and garnishing it with all of my favorite toppings is one of my favorite cold-weather traditions! This flavor-packed beef and bean chili recipe is as comforting as it is easy to make.

Step-by-step photos can be seen below the recipe card.

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Equipment

Dutch Oven

Ingredients

2 tablespoons salted butter (¼ stick)
1 red onion diced
1 tablespoon minced garlic (from about 4 cloves)
1 pound ground beef
1 tablespoon chipotle chili powder
1½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
28 ounces crushed tomatoes (1 large can)
6 ounces tomato paste (1 can)
30 ounces red kidney beans (2 (15-ounce) cans) - do not drain!

Instructions

In a large Dutch oven set over medium-high heat, melt the butter.
2 tablespoons salted butter
Add in the red onion and crushed garlic and cook until the onions start to turn translucent, about 1-2 minutes.
1 red onion, 1 tablespoon minced garlic
Brown the ground beef in the skillet with the onions and garlic, about 3-5 minutes.
1 pound ground beef
Season the beef with chipotle chili pepper, cumin, dried oregano, and salt.
1 tablespoon chipotle chili powder, 1½ teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt
Add the crushed tomatoes, tomato paste, and red kidney beans.
28 ounces crushed tomatoes, 6 ounces tomato paste, 30 ounces red kidney beans
Bring to a boil and then reduce to a simmer.
Let cook for thirty minutes, covered, and stir occasionally. Serve hot.

Video

Notes

Don't skip browning the beef; this adds a lot of flavor.
To keep the beef moist, mix ½ teaspoon of baking soda with a tablespoon of water, stir to combine, then mix it into the meat before cooking.
Don't overcrowd the pan; this will cause the onions and meat to steam rather than brown.
You can easily modify the heat level of your chili by modifying the amount of chili powder you use. I recommend starting with 1 tablespoon and adding more, 1 teaspoon at a time, until you reach your desired spice level.
Feel free to simmer the chili for more than 30 minutes to let the flavors meld together.
If the chili seems a bit watery, simmer it until it thickens up.
To round out the flavors, add a teaspoon of red wine vinegar to the chili just before serving. You won't taste it, but it will enhance the flavors of the dish!

Storage: Store chili con carne in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition