Chilli Con Carne
A hearty and flavorful dish made with tender ground beef, kidney beans, and an array of spices. Perfect for busy weeknights or a cozy family dinner.
Ingredients
Main Ingredients
- 1 lb ground beef Use quality beef for the best flavor.
- 1 can canned kidney beans, drained and rinsed
- 1 can diced tomatoes 14 oz can.
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup beef broth
- Olive oil for cooking
Instructions
Cooking Steps
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant.
- Add in the ground beef. Break it up with a spoon and cook until browned, about 5-7 minutes. Make sure there are no pink spots left.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir well, allowing the spices to release their flavors for another 2 minutes.
- Pour in the can of diced tomatoes and the beef broth. Stir to combine, letting it simmer for about 10 minutes.
- Toss in the kidney beans and let the chili simmer for another 15-20 minutes until thickened. If it gets too thick, feel free to add a little more broth to reach your desired consistency.
- Give it a taste and adjust your seasoning as needed. Remember, it should be just the right amount of savory and spicy.
- Ladle the chilli into bowls and top with your favorite toppings like sour cream, shredded cheese, or fresh cilantro. Enjoy!
Notes
Chilli usually tastes better the next day, so consider making it ahead of time. Store leftovers in an airtight container in the refrigerator for 3-4 days. It can also be frozen for 2-3 months.