Classic Chili Con Carne

4.92 from 120 votes

Come home to a warming bowl of this Chili. This delicious recipe is great served with rice or on its own for a lighter lunch.

Course Dinner

Cuisine American

Keyword best chili recipe, chili con carne, Chili Recipe

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Calories 524

Author Erren Hart

Ingredients

2 tablespoons olive oil
2 pounds ground beef
1 onion (large) chopped
4 cloves garlic chopped
2 tablespoons ground cumin*
2 tablespoon dried oregano
2 teaspoons smoked paprika
½ teaspoon cayenne pepper plus more if you like it spicy
2 tablespoons tomato paste
28 oz can crushed tomatoes
½ cup beef stock
14.5 oz can kidney beans drained
salt and pepper to taste
good handful fresh parsley chopped

US Customary - Metric

Instructions

Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours.

Video

Notes

*On Cumin - I've had some feedback that the cumin is too much for some people. I suggest adding 1 tablespoon and tasting once the beef is cooked. Then add more to taste.

Adding baking soda to ground beef before cooking keeps it moist by raising the PH levels and stopping the proteins from binding too quickly (which dries out the meat).

To do this, mix a ½ teaspoon of baking soda with a tablespoon of water. Combine well and then mix it into the meat before cooking.

Cook's Tips

Don't skip browning the meat. This is the point where you start building flavor. Try browning it on a little bacon fat for extra flavor!
When browning the meat, don't overcrowd the pan. Overcrowding causes the meat to steam instead of brown, and you'll miss out on a lot of flavors.
Season well and from the start. Adding salt from the beginning allows the flavors to develop as it cooks. Don't forget to taste at the end and add more as needed.
Kick up the flavor with some vinegar before serving. This may sound odd, but I always add a tablespoon of red wine vinegar before serving long cook dishes. You won't believe the lift it gives the dish.
Much like a stew, Chili tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day.

Nutrition