Chili Con Carne
Highlighted under: Old-Fashioned Comfort Eats
The first time I made this chili was during one of those chilly autumn evenings when the leaves were just starting to fall. I had invited some friends over for a casual dinner, and after rummaging through the pantry, I decided to throw together a version of chili with whatever I had on hand. The way the house smelled as it bubbled on the stove was just perfect, and ever since, this dish has become my go-to for cozy gatherings. Plus, it’s super easy to adjust depending on what I have available.
Honestly, it took me a couple of tries to get this chili just the way I like it. I once added way too much cumin and it completely overpowered everything else. It was a valuable lesson in balancing spices. Now, I usually start small and add more as it simmers, tasting along the way. The combination of flavors is what makes it really comforting.
I remember the first time I experimented with adding some dark chocolate to the pot. It felt a bit risky, but the richness it added was just wonderful. Every time I make it now, I find myself sneaking in a little piece of chocolate, and it feels like my little secret ingredient. This dish really loves to simmer and meld all those tastes together.
Getting the Texture Right for Chili Con Carne
For a chili that has just the right texture, don’t skip browning the beef properly. Make sure it’s browned without any pink bits left, which usually takes about 5 to 7 minutes. If you find that your beef is steaming rather than browning, try turning up the heat a little. The goal is to get that nice brown color on the meat, which really deepens the flavor.
When you add the beans and tomatoes later, stirring occasionally while it simmers helps everything come together nicely. If you want a thicker chili, let it simmer for a bit longer uncovered, which helps reduce the liquid. Honestly, it can be tempting to rush it, but airing on the side of patience is usually better.
Ingredient Notes
The dark chocolate is a bit unconventional, but it really rounds out the flavor of the chili. I know it sounds odd, but trust me on this one. Just use a small amount; it’s not like you’ll be tasting chocolate, just a deeper richness. If you don’t have any on hand, don’t stress. You can leave it out and still enjoy a great chili.
About the spices: if you’re unsure about how spicy you want your dish, start conservatively with the chili powder. You can always add more spice later as it simmers. If you find yourself in need of a mild chili because of guests' preferences, adding extra tomatoes can help chill things out. I find a splash of hot sauce can also be nice if you want some heat but don’t want to scare anyone off.
Ingredients
Ingredients
Chili Con Carne Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 oz dark chocolate (optional, but recommended)
- 1 tbsp olive oil
Instructions
Instructions
Cook the Beef
In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Make sure it's not still pink inside; that usually takes about 5-7 minutes.
Sauté the Vegetables
Once the beef is browned, toss in the diced onion, garlic, and bell pepper. Stir everything together and let it cook for another 5-6 minutes until the vegetables are softened. This step adds so much flavor, so don't rush it.
Add the Rest
Now, stir in the drained kidney beans, diced tomatoes, tomato paste, and beef broth. Mix in the chili powder, cumin, and smoked paprika. I usually start with just a little salt and pepper now, and adjust later as the chili cooks. Bring it to a simmer and let it bubble gently for about 30 minutes, stirring occasionally. If you’re feeling adventurous, add that dark chocolate after about 15 minutes of simmering, and let it melt in.
Adjust Seasoning
After 30 minutes, taste your chili. This is where you'll want to add more salt, pepper, or any additional spices if necessary. I often go a little heavier on the chili powder if it feels too mild for my taste. Just keep it simmering until you're happy with it.
Scaling Chili Con Carne for a Crowd
If you’re cooking for a larger group, scaling this recipe is quite straightforward. Simply double or triple the ingredients and cook it all in a bigger pot. Just be sure to adjust the cooking time slightly, as more volume might take a bit longer to reach a simmer. I often use my biggest Dutch oven for this, as it gives plenty of room for everything to cook evenly.
One trick I learned is that if you're cooking a huge batch, you might want to pre-cook the meat in batches. This way, it gets a good sear and won't steam. Then, combine everything when you’re ready to add the beans and tomatoes. Trust me, that little extra step makes a big difference in the texture.
Chili Con Carne
Created by: The Globalbitesrecipes Team
Recipe Type: Old-Fashioned Comfort Eats
Skill Level: Beginner
Final Quantity: 6.0
What You'll Need
Chili Con Carne Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 oz dark chocolate (optional, but recommended)
- 1 tbsp olive oil
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Make sure it's not still pink inside; that usually takes about 5-7 minutes.
Once the beef is browned, toss in the diced onion, garlic, and bell pepper. Stir everything together and let it cook for another 5-6 minutes until the vegetables are softened. This step adds so much flavor, so don't rush it.
Now, stir in the drained kidney beans, diced tomatoes, tomato paste, and beef broth. Mix in the chili powder, cumin, and smoked paprika. I usually start with just a little salt and pepper now, and adjust later as the chili cooks. Bring it to a simmer and let it bubble gently for about 30 minutes, stirring occasionally. If you’re feeling adventurous, add that dark chocolate after about 15 minutes of simmering, and let it melt in.
After 30 minutes, taste your chili. This is where you'll want to add more salt, pepper, or any additional spices if necessary. I often go a little heavier on the chili powder if it feels too mild for my taste. Just keep it simmering until you're happy with it.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 392
- Total Fat (g): 22.5
- Saturated Fat (g): 9.5
- Cholesterol (mg): 75
- Sodium (mg): 590
- Total Carbohydrates (g): 28
- Dietary Fiber (g): 6
- Sugars (g): 4
- Protein (g): 25