Chili Con Carne
Few meals embody warmth, comfort, and bold flavor quite like Chili Con Carne. With roots tracing back to the heart of Texas, this beloved dish represents a beautiful collision of cultures, drawing inspiration from Mexican spices and American heartiness. The name literally means “chili with meat,” and that’s exactly what you get—a deeply savory, slow-simmered stew packed with tender ground beef, rich tomatoes, aromatic spices, and beans that soak up every bit of goodness. Whether you’re feeding a crowd at a potluck, fueling up for game day, or just craving a cozy dinner at home, this dish delivers every time. One of the best things about Chili Con Carne is its flexibility—you can go classic or creative, spicy or mild, meaty or plant-based. The flavors deepen beautifully overnight, making leftovers even better. Serve it with cornbread, over rice, or with crunchy tortilla chips. Customize it with your favorite toppings like shredded cheese, sour cream, or chopped cilantro. It’s not just a meal—it’s an experience that brings people together, warms the soul, and fills your kitchen with the kind of aromas that say, “home.”
Ingredients
Servings: 10–12
2 tablespoons olive oil
2 large onions, diced
5 cloves garlic, minced
3 pounds ground beef (preferably chuck)
2 tablespoons tomato paste
1 12-ounce can crushed tomatoes
3 cups beef broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
2 15-ounce cans kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
Salt and pepper, to taste
Optional garnishes: shredded cheese, sour cream, chopped green onions, fresh cilantro
Directions
Heat olive oil in a large pot over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed. Stir in tomato paste, crushed tomatoes, and beef broth. Bring to a simmer. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Mix thoroughly. Reduce heat to low and let simmer uncovered for 1 hour, stirring occasionally. If too thick, add more broth. Add kidney and pinto beans, and simmer for another 30 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve hot with your favorite sides and toppings.
Variations & Tips
Use cubed beef chuck for a chunkier texture. Add jalapeños or chipotle powder for more heat. Swap in black beans or navy beans for variety. To make it vegetarian, substitute beef with plant-based crumbles or extra beans, and use vegetable broth. Make ahead—it’s even better the next day and freezes well.
Nutritional and Dietary Notes
This hearty stew provides a good source of protein from the beef and fiber from the beans, making it both filling and nutritious. The spices offer anti-inflammatory benefits, and the use of olive oil adds healthy fats. It’s naturally gluten-free and can be adjusted to suit low-sodium or low-fat diets. Vegetarians can enjoy a meatless version with no loss of flavor, and those watching carbs can reduce the beans or serve it over vegetables.
Sharing and Commenting is Caring
If this chili warmed your belly and your heart, we’d love to hear about it! Drop a comment, share your favorite twist, or tag someone who needs this in their life. Every comment helps inspire others to get creative in the kitchen—so don’t be shy, join the conversation!