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Simple Recipes for Every Day

Chili Con Carne

a bowl of Chili Con Carne topped with cilantro, green onion, sour cream, cheese and jalapeno
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 2 pounds 80/20 ground beef
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 large garlic cloves, minced
  • 1 teaspoon sea salt, plus more to taste
  • ½ teaspoon freshly cracked black pepper
  • 1 (13.5-ounce) can kidney beans, drained and rinsed
  • 1 (14-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 beef bouillon cubes, crushed
  • ¼ cup mild chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon sugar
  • ½ teaspoon cayenne pepper, (optional)

For Serving (optional)

  • Chopped fresh cilantro
  • Chopped green onions
  • Sour cream
  • Grated cheddar or mozzarella cheese
  • Thinly sliced jalapeño

Method

  1. Heat a large Dutch oven or pot over medium-high heat. Add the beef, onion, peppers, garlic, salt, and pepper and cook, breaking up the meat with a wooden spoon, until browned, 8-10 minutes.
  2. Add the beans, tomatoes, tomato paste, bouillon, chili powder, cumin, oregano, sugar, and cayenne, if using. Add just enough water to cover the beans (about 1 to 1½ cups) and stir to combine. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, for at least 2 hours or up to 8 hours. Taste and season with salt.
  3. To serve, divide the chili between bowls and garnish with cilantro, green onions, sour cream, cheese, and/or jalapeños, if desired.

Notes

The longer you simmer the chili, the more flavorful it will be!

Slow Cooker Method:

  1. Heat a large skillet over medium-high heat. Add the beef, onion, peppers, garlic, salt, and pepper and cook, breaking up the meat with a wooden spoon, until browned, 8-10 minutes.
  2. Transfer the meat mixture to the bowl of a slow cooker. Add the beans, tomatoes, tomato paste, bouillon, chili powder, cumin, oregano, sugar, cayenne, if using, and 1 cup of water and stir to combine. Cook on high for 4 hours or low for 8 hours. Taste and season with salt.
  3. To serve, divide the chili between bowls and garnish with cilantro, green onions, sour cream, cheese, and/or jalapeños, if desired.