American Chili con Carne
A thick, savory beef and bean chili with tomatoes, peppers, warm spices, and classic toppings.
Equipment
- Large Dutch oven
- Wooden spoon
- Chef's knife
- Can opener
- Measuring spoons
Ingredients
Chili
- 1 tbsp neutral oil
- 1 1/2 lb ground beef
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 can crushed tomatoes 28 oz can
- 1 can kidney beans 15 oz can, drained
- 1 can pinto beans 15 oz can, drained
- 1 cup beef stock
- 1 jalapeño seeded and minced
- 1 tsp salt or to taste
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 scallions sliced
- 6 slices cornbread for serving
Instructions
Brown the beef:
- Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon.
- Add the onion and bell pepper. Cook for 6 minutes, then stir in the garlic, chili powder, cumin, paprika, and oregano for 1 minute.
Simmer the chili:
- Add the crushed tomatoes, kidney beans, pinto beans, stock, jalapeño, and salt. Stir and bring to a simmer.
- Cook uncovered over low heat for 45 minutes, stirring occasionally, until thick and rich. Taste and adjust the seasoning.
Serve:
- Ladle the chili into bowls and top with cheddar, sour cream, and scallions. Serve with cornbread.
Notes
- For a smoky variation, add a little chipotle powder or replace the bell pepper with poblano.
- The chili can be made up to 2 days ahead and reheated gently.
Nutrition
Calories: 640kcalCarbohydrates: 54gProtein: 41gFat: 31gSaturated Fat: 13gCholesterol: 110mgSodium: 980mgFiber: 14gSugar: 10g