Beef Chili con Carne
A hearty, smoky chili thick with beef and beans — better the longer it simmers, and unbeatable with rice or cornbread.
By Mise En Place Team
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Servings: 6
Tags: Mexican, beef, comfort food, batch cooking, dinner
Ingredients
- 2 tbsp neutral oil
- 700 g ground beef
- 1 piece large onion, chopped
- 3 clove garlic, minced
- 1 piece red bell pepper, diced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 800 g canned crushed tomatoes
- 400 g canned kidney beans, drained
- 250 ml beef stock
- 1 square dark chocolate (optional)
- 1 pinch salt and black pepper
Instructions
- 1. Heat the oil in a large pot over medium-high heat. Brown the beef, breaking it up, for 7–8 minutes; season with salt.
- 2. Add the onion and bell pepper and cook 5 minutes until softened. Stir in the garlic.
- 3. Add the chili powder, cumin, smoked paprika and oregano; toast 1 minute until fragrant.
- 4. Stir in the tomato paste, then the crushed tomatoes, beans and stock.
- 5. Bring to a simmer, then cook uncovered on low heat for 45–60 minutes, stirring now and then, until rich and thick.
- 6. Stir in the chocolate for depth, if using, and adjust the seasoning.
- 7. Serve with rice, soured cream, grated cheese and coriander.