Description
This authentic chili con carne recipe offers a hearty, deeply flavorful experience perfect for cozy weeknights and family meals. It’s surprisingly simple to make and packed with robust, melded flavors that will have everyone asking for seconds.
Ingredients
- 600 g (1.3 lb) ground beef (80/20 lean)
- 2 tablespoons (30 mL) olive oil
- 1 large (200 g) yellow onion, finely diced
- 4 cloves (20 g) garlic, minced
- 2 dried ancho chilies, stemmed, seeded, rehydrated
- 2 dried guajillo chilies, stemmed, seeded, rehydrated
- 2 tablespoons (30 g) tomato paste
- 1 tablespoon (15 mL) adobo sauce (from canned chipotle peppers)
- 1 teaspoon (5 mL) ground cumin
- 1 teaspoon (5 mL) dried oregano
- 1 teaspoon (5 mL) smoked paprika, plus more for garnish
- 0.5 teaspoon (2.5 mL) unsweetened cocoa powder
- 0.25 teaspoon (1.25 mL) cayenne pepper (optional)
- 800 g (28 oz) can crushed tomatoes
- 120 mL (0.5 cup) vegetable or beef broth
- 2 chipotle peppers in adobo, finely chopped
- 400 g (15 oz) can kidney beans, rinsed and drained (optional)
- 1 teaspoon (5 mL) fine sea salt
- 0.5 teaspoon (2.5 mL) freshly ground black pepper
- Fresh cilantro, for garnish
- 200 g (7 oz) sour cream
- 1 tablespoon (15 mL) fresh lime juice
- 0.25 teaspoon (1.25 mL) smoked paprika (for crema)
Instructions
- Prepare Chilies: Place dried ancho and guajillo chilies (stemmed, seeded) in a heatproof bowl. Cover with boiling water and rehydrate for 20-30 minutes until softened. Drain, reserving 60 mL (0.25 cup) liquid. Blend chilies with reserved liquid until a smooth, thick paste forms.
- Brown the Beef: Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 600 g ground beef, breaking it up. Cook until deeply browned and no pink remains, about 8-10 minutes. Drain off excess fat and set the beef aside.
- Sauté Aromatics: Reduce heat to medium. Add 1 finely diced yellow onion to the pot and cook, stirring, until softened and translucent, about 5-7 minutes. Stir in 4 minced garlic cloves for another minute until fragrant.
- Build the Flavor Base: Stir in the reserved chili paste, 2 tablespoons tomato paste, 1 tablespoon adobo sauce, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 0.5 teaspoon unsweetened cocoa powder, and 0.25 teaspoon cayenne pepper (if using). Cook, stirring constantly, for 2-3 minutes until fragrant and the tomato paste darkens slightly.
- Combine & Simmer: Return the browned beef to the pot. Stir in 800 g crushed tomatoes, 120 mL broth, 2 finely chopped chipotle peppers, 400 g rinsed kidney beans, 1 teaspoon sea salt, and 0.5 teaspoon black pepper. Bring the mixture to a gentle simmer.
- Low & Slow Cook: Reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, stirring occasionally. The chili should become thick and rich. If too thin, simmer uncovered for the last 30 minutes; if too thick, add a splash more broth. Taste and adjust seasoning as needed.
- Prepare Crema & Serve: Whisk together 200 g sour cream, 1 tablespoon fresh lime juice, and 0.25 teaspoon smoked paprika in a small bowl until smooth. Ladle the hot chili into bowls, dollop with crema, and garnish liberally with fresh cilantro and a light dusting of smoked paprika.
Notes
For best flavor, let the chili simmer the full 2 hours, or even prep it the night before. For low-carb options, omit beans and add more meat or non-starchy vegetables. For high-protein, use extra lean ground beef or turkey. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 35 minutes
- Cook Time: 130 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg