Description
This Authentic Chili Con Carne recipe delivers a thick, hearty, and spicy ground beef chili loaded with black and kidney beans. Slow-simmered on the stovetop to develop rich, robust flavors, it’s perfect for a comforting meal that’s both satisfying and full of classic Tex-Mex taste.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 3 cups chopped onion
- 6 cloves garlic, minced
- 1 jalapeño, finely chopped
- 2 lbs ground beef
- 2-3 tsp kosher salt (divided use)
- 1/2 tsp black pepper
- 3/4 cup chili powder (blend of spices, not ground red chile)
- 156 mL tomato paste
- 2 19-oz cans black beans, drained and rinsed
- 2 19-oz cans kidney beans, drained and rinsed
- 4 cups diced tomatoes
- 3 cups water
Instructions
- Cook Onions: Heat olive oil over medium heat and cook the chopped onions for about 20 minutes until they turn golden and soft, which brings out their natural sweetness and forms the flavor base.
- Add Aromatics: Stir in the minced garlic and finely chopped jalapeño, cooking for an additional 1 minute until fragrant to release their aromas without burning.
- Brown the Beef: Add the ground beef into the pot and season with 1 teaspoon of salt, black pepper, and the chili powder blend. Cook while breaking up the meat with a spoon, until it is no longer pink inside to ensure thorough cooking.
- Incorporate Tomato Paste: Stir in the tomato paste and cook, stirring constantly for 2 minutes until the paste darkens slightly, which deepens the chili’s flavor profile.
- Add Remaining Ingredients: Combine the remaining 1-2 teaspoons of salt, black beans, kidney beans, diced tomatoes, and water. Bring the mixture to a boil to combine all elements.
- Simmer the Chili: Reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes, or longer if desired, allowing the flavors to meld and the chili to thicken beautifully.
Notes
- This recipe creates a deeply flavorful chili with rich, hearty texture thanks to a long stovetop simmer.
- Using a blend chili powder (not pure ground red chile) ensures balanced spiciness and complexity.
- Simmering covered helps retain moisture while thickening the chili.
- Adjust salt to taste, adding gradually to prevent over-seasoning.
- For extra depth, simmer chili longer than 30 minutes if time allows.
Nutrition
- Serving Size: 1 serving
- Calories: 579 kcal
- Sugar: 11 g
- Sodium: 1694 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 20 g
- Protein: 34 g
- Cholesterol: 81 mg
