Spicy and satisfying chili con carne is a beef stew flavored with jalapeno and spices. Try this hearty version, made with beans and tomatoes.
- 3 slices bacon, chopped into small pieces
- 1 medium yellow onion, diced (about 1 cup)
- 2 pounds lean ground beef
- 1 jalapeno, seeded and diced
- 3 cloves garlic, minced
- 3 tablespoons ancho chili powder
- 2 tablespoons ground cumin
- 2 tablespoons smoked paprika
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, or to taste)
- 1 28-ounce can diced fire roasted tomatoes
- 2 cups low-sodium beef or chicken broth
- 2 15-ounce cans kidney beans, drained and rinsed
- Chopped cilantro
- Sliced green onions
- Chopped onion
- Shredded cheddar cheese
- Sour cream
- Tortilla chips
- Cook bacon in a large stock pot over medium heat, stirring occasionally, until it starts to brown, about 2 minutes. Add onion and cook for 3-4 minutes until softened and translucent. Add ground beef and cook until beef is no longer pink, stirring with a wooden spoon to break it up as it cooks.
- Add jalapeno, garlic, ancho chili powder, cumin, smoked paprika, salt, oregano, and cayenne pepper. Stir to distribute well. Let cook 30 seconds to one minute, until fragrant. Do not let garlic burn.
- Stir in the diced tomatoes, stock, and kidney beans. Bring to a boil over medium-high heat.
- Reduce heat and let simmer for at least 30 minutes, or up to 1 hour. The chili should be thickened slightly at this point.
- Ladle chili into bowls. Top as desired and serve. Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, cool down to room temperature, portion in freezer bags or airtight containers, and freeze. It will last in the freezer for 2 to 3 months.
Recipe adapted from Feed Me Phoebe.
- Category: Chili
- Method: Stovetop
- Cuisine: Stews and Soups
Keywords: chili con carne, beef, stew