Description
This hearty Chili con Carne recipe offers a flavorful and comforting meal perfect for any occasion. Made with ground beef, red kidney beans, and a rich blend of spices including chipotle chili powder and cumin, this classic dish is cooked slowly to develop deep, robust flavors. Ideal for chili lovers seeking a satisfying and easy-to-make dinner.
Ingredients
Scale
Ingredients
- 2 tablespoons salted butter (¼ stick)
- 1 red onion, diced
- 1 tablespoon minced garlic (from about 4 cloves)
- 1 pound ground beef
- 1 tablespoon chipotle chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 28 ounces crushed tomatoes (1 large can)
- 6 ounces tomato paste (1 can)
- 30 ounces red kidney beans (2 (15-ounce) cans, do not drain)
Instructions
- Melt Butter: In a large Dutch oven set over medium-high heat, melt the butter completely to prepare for sautéing the aromatics.
- Sauté Onion and Garlic: Add the diced red onion and minced garlic to the melted butter and cook until the onions start to turn translucent, about 1 to 2 minutes, releasing their fragrant flavors.
- Brown Ground Beef: Add the ground beef to the skillet with the onions and garlic, cook thoroughly for about 3 to 5 minutes until browned, breaking it apart as it cooks.
- Season the Meat: Sprinkle the browned beef with chipotle chili powder, ground cumin, dried oregano, and kosher salt, stirring to evenly distribute the spices for a balanced flavor profile.
- Add Tomatoes and Beans: Pour in the crushed tomatoes, tomato paste, and red kidney beans (including their liquid), combining all ingredients well to form the chili base.
- Simmer: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
- Cook Covered: Cover the Dutch oven and let the chili cook for 30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Serve: Once cooked, serve the chili hot for a warming, delicious meal.
Notes
- Do not drain the red kidney beans; the liquid adds flavor and helps thicken the chili.
- Adjust the chipotle chili powder amount based on your preferred spice level.
- For a thicker chili, simmer uncovered in the last 10 minutes to reduce the liquid.
- This chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with toppings such as shredded cheese, sour cream, or chopped green onions for added flavor.
