Previous
Chili con Carne
Family-run chili parlors were all the rage even before the 1950s and continued to make their mark throughout the mid-twentieth century across Texas and parts of the Midwest. You can re-create the magic of those chili parlors at home with this flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 onion, diced
- 1 red or green bell pepper, diced
- 1 pound ground beef
- 1 1/2 teaspoons chili powder
- 2 teaspoon smoked paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1/2 teaspoon light brown sugar
- 1/4 cup tomato paste
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (14-ounce) can red kidney beans, drained
- 3/4 cup beef broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Grated cheddar cheese and sour cream, for serving
Instructions
- In a medium Dutch oven or saucepan, heat the olive oil over medium heat. Add the garlic and onion and cook for 1 to 2 minutes.
- Add the bell pepper and cook for 2 minutes.
- Raise the heat to high. Add the ground beef and cook, breaking it up as it cooks, until browned and almost cooked through, about 5 minutes.
- Add the chili powder, paprika, cumin, cayenne, onion powder, and brown sugar. Cook, stirring occasionally, until the beef is fully cooked.
- Stir in the tomato paste, tomatoes, kidney beans, 1/2 cup of the broth, the salt, and the black pepper.
- Bring to a simmer. Cover and cook for 30 minutes. Add the remaining 1/4 cup beef broth and cook for 30 minutes more.
- Taste and adjust the seasoning, if needed.
- Serve with grated cheddar cheese and sour cream.
