Name: Chili con Carne
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 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

Chili con Carne

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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.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 4
Category: Soups

Ingredients

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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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/chili-con-carne/