Chili Con Carne - A Delicious Homemade Recipe
Today, I will show you how to easily and quickly make a delicious hearty pot of chili con carne. This recipe is nutrient-dense, packed with hearty savory flavors, and can be served with virtually any accompaniment of your choice!
Ingredients
- 1 tbsp olive oil
- 1 large onion, peeled and cubed
- 1 red bell pepper, deseeded and cubed
- 4 garlic cloves, peeled and minced
- 1 1/2 tsp tomato paste
- 1-2 tsp chili powder of your choice (play around with the heat level here)
- 1 1/2 tsp smoked paprika (regular is fine too)
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano leaves
- 1/2 tsp ground coriander
- 1 pound extra-lean ground beef
- 14 ounces (1 can) diced tomatoes
- 1 cup beef stock (low-sodium)
- 14 ounces (1 can) red kidney beans
- 1 block (10 grams) dark chocolate, or to taste
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- Cooked white rice, for serving
- Sour cream, for serving
Instructions
- Heat the olive oil in a large pot or skillet over medium heat.
- Once heated, add the onions and diced red pepper. Leave them to sweat for 5 minutes while stirring often. Then, add the garlic and allow it to toast for 30 seconds.
- Next, add the tomato paste (not puree) and mix it well so it covers all of the ingredients.
- Once your base is made, add the spices and dried herbs. Again, mix them very well so that they coat the onions and peppers well. You can let them toast for a minute.
- When all of the spices become super aromatic, add the ground beef. Allow the ground beef to cook over medium-high heat until it becomes evenly brown, about 5 minutes.
- Next, add the canned tomatoes and beef stock. Stir the ingredients together very well. Bring the ingredients to a boil.
- Once boiling, lower the heat slightly and allow the chili con carne to simmer for about 20 minutes. You should cover the pot with an airtight lid to prevent the sauce from evaporating or reducing too much.
- Check the progress of the chili often and stir it. This will just prevent the mixture from burning at the bottom, imparting a terrible flavor. If need be, add a bit of extra water to ensure the chili remains saucy.
- Finally, drain the red kidney beans and rinse them under cold running water. Add them to your chili and bring the stew to a boil again. Once boiling, lower the heat and leave the mixture to cook uncovered for 10 minutes. Keep adding some water if the mixture looks too dry.
- Stir in the chocolate and season your homemade chili con carne to taste with salt and pepper. You can also adjust the spiciness here if you would like to.
- Cover the pot and leave the chili to rest for 10 minutes. This helps the flavors blend together even further and develop some more.
- When you are ready, serve your homemade chili while it's still warm alongside your favorite accompaniments.
Nutrition
Calories: 341kcalCarbohydrates: 34gProtein: 36gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 70mgSodium: 225mgPotassium: 1319mgFiber: 10gSugar: 6gVitamin A: 2187IUVitamin C: 56mgCalcium: 86mgIron: 7mg
Tried this recipe?Let me know how it was!