Chili Con Carne Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb (450g) ground beef (or turkey)
- 1 bell pepper, diced (any color)
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup beef broth (or chicken broth)
- Fresh cilantro (for garnish)
- Sour cream (for serving)
- Shredded cheese (for serving)
Instructions:
- Sauté Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Brown the Meat:
- Increase the heat to medium-high and add the ground beef (or turkey). Cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat.
- Add Spices:
- Stir in the chili powder, cumin, paprika, cayenne pepper (if using), oregano, salt, and pepper. Cook for another 1-2 minutes to toast the spices.
- Add Remaining Ingredients:
- Add the crushed tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir well to combine all the ingredients.
- Simmer:
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for at least 30 minutes, stirring occasionally. For deeper flavor, you can simmer it longer (up to 1-2 hours), adding more broth if needed.
- Taste and Adjust:
- Taste the chili and adjust the seasoning if necessary. You can add more chili powder for heat or salt to enhance the flavor.
- Serve:
- Ladle the chili into bowls and top with fresh cilantro, sour cream, and shredded cheese as desired. Serve with cornbread, tortilla chips, or over rice.
