The Best Chili Con Carne with Ground Beans

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 421, total fat 18 G., saturated fats 3 G., proteins 28 G., carbohydrates 40 G., fiber 12 G., cholesterol 49 mg, sodium 1101 mg, sugar 8 G.

There are thousands of chili con carne recipes, but this one is the quintessential, absolutely classic version. It's made with ground beef, canned beans, and the perfect blend of spices. The coarse ground beef gives this dish its texture. Ask your butcher to make it this way. You can spoon this meat sauce over hot dogs and burgers or serve it as a dip, but it's also delicious on its own. You probably already have many of the ingredients in your pantry. Enhance your chili con carne with a variety of toppings and serve with plenty of tortilla chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup vegetable oil
450 g of ground beef, preferably coarsely ground
1 large onion, diced
1 jalapeño pepper, seeded and diced (optional)
4 cloves garlic, crushed
2 tbsp. chili powder
1 tbsp. l. ground cumin
1 tbsp paprika
1/4 tsp cayenne pepper
2 tsp tomato paste
1.5 cups lightly salted beef broth
1 can (800 g) of canned whole peeled tomatoes in their own juice, mashed
2 x 425g cans red kidney beans, discard liquid
Sour cream, grated cheddar and chopped green onions for serving
Tortilla chips for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, chili seasoning, cumin, paprika, tomato paste, red beans, sour cream, tortilla chips

Cooking the dish according to the recipe:

In a Dutch oven or large saucepan, heat 2 tablespoons oil over medium-high heat. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 10 minutes. Add the jalapeño and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, cumin, paprika, cayenne pepper, 1/2 teaspoon salt, and tomato paste. Cook, stirring frequently, until fragrant, about 1 minute.
Add the beef broth and pureed tomatoes and bring to a boil over high heat. Add the beef and any liquid, then reduce the heat to medium-low. Simmer the chili, covered, until the beef is tender and the sauce has thickened slightly, about 30 minutes. Add the beans and their liquid from the can and simmer, uncovered, until the beans are tender and the chili has thickened, about 30 minutes more. Season with salt and pepper to taste.