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Hearty chili con carne with ground beef, beans, corn, and tomatoes simmering in a white Dutch oven, garnished with fresh cilantro and served with tortilla chips.
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Chili con Carne (with ground meat)

Prep Time20 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 40 minutes
Servings: 8 servings
Author: Aleksandra

Ingredients

for the chili con carne:

  • 1 tablespoon frying oil or clarified butter
  • 2 pounds (900g) ground beef
  • 2 medium onions
  • 1 red bell pepper
  • 6 cloves garlic
  • 2 1/2 tablespoons chili powder this is a spice mix*
  • 1 tablespoon teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper or to your taste
  • 2 tablespoons tomato paste
  • 2 dark chocolate cubes or 1 teaspoon cocoa powder
  • 1 teaspoon ground coffee optional
  • 1 cup good-quality beef broth or chicken broth
  • 3 cans crushed tomatoes 14oz/400ml each
  • ½ tablespoon Worcestershire sauce
  • 1 ½ cans beans I used a mix of kidney and black beans
  • 1 cup canned corn about ½ of a can
  • 2 teaspoons sugar
  • salt and pepper to taste

toppings:

Instructions

  • Prepare the ingredients: Dice the onion and bell pepper, chop the garlic finely with a knife.
    2 medium onions, 1 red bell pepper, 6 cloves garlic
  • Brown the meat: Brown the beef in two batches. Add the oil and the first batch of beef in an even layer and cook over high heat for about 2-3 minutes without stirring. Once the meat is browned on the bottom, turn it over and cook on the other side until browned. Then, start stirring until the meat is fully cooked and no longer pink. Break up any clumps until the meat is evenly separated; you can use a potato masher for this. Transfer the cooked meat to a plate. Repeat with the second batch and transfer it to a plate when done.
    1 tablespoon frying oil or clarified butter, 2 pounds (900g) ground beef
  • Add the onion and bell pepper. Cook for about 5 minutes until softened.
  • Add garlic and the spices. Please note that the spiciness of chili powder may vary depending on the brand so if your spice mix is quite hot, you can add less now and season some more at the end. Cook over very low heat (important) for 30 seconds.
    2 1/2 tablespoons chili powder, 1 tablespoon teaspoons oregano, 1 teaspoon smoked paprika, 1 teaspoon ground coriander, 1/8 teaspoon cayenne pepper
  • Add the tomato paste, dark chocolate or cocoa powder, ground coffee, beef broth, crushed tomatoes, and Worcestershire sauce. Add the browned beef back to the pot. Lightly salt (just lightly!). Bring to a boil, partially cover the pot with a lid, then reduce the heat to the lowest setting and simmer for 1 hour.
    2 tablespoons tomato paste, 2 dark chocolate cubes or 1 teaspoon cocoa powder, 1 teaspoon ground coffee, 1 cup good-quality beef broth, 3 cans crushed tomatoes, ½ tablespoon Worcestershire sauce
  • Add the beans (with the liquid) and corn (with liquid if available), bring to a boil, and simmer for 1 hour.
    1 ½ cans beans, 1 cup canned corn
  • Take the pot off the heat, season with sugar, salt, pepper, and more spices (or cayenne pepper), if necessary.
    2 teaspoons sugar
  • Serve with cooked rice, cilantro leaves, a dollop of sour cream, some shredded cheddar, sliced avocado, and crushed tortilla chips on top.
  • Enjoy!

Notes

  • Calories = 1 serving (1/8 of the recipe). This is only an estimate!
  • Chili powder is a spice mix, not pure ground chili pepper.
  • You can use a full 2 cans of beans in this recipe, but we prefer it with slightly fewer beans, so I use just 1 ½ cans (I freeze the remaining beans and corn to use in another recipe).

Nutrition

Calories: 412kcal