Description
A hearty and flavorful chili con carne made with ground beef, kidney beans, tomatoes, and a blend of spices. Perfect for a comforting meal served with rice or crusty bread.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 pound (450g) ground beef
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce/400g) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
1 (15-ounce/425g) can kidney beans, drained and rinsed
1 (15-ounce/425g) can black beans, drained and rinsed
1 teaspoon sugar
Juice of 1/2 lime
Fresh cilantro leaves, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 4-5 minutes until softened.
Add the minced garlic and diced red and green bell peppers. Cook for another 3-4 minutes until the peppers begin to soften.
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
Stir in ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, tomato paste, and beef broth. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Add the drained kidney beans and black beans to the pot. Stir to combine.
Add the sugar and continue to simmer for another 15 minutes until the chili thickens slightly.
Remove from heat and stir in the lime juice.
Serve hot, garnished with chopped fresh cilantro leaves.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes