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Chili Con Carne
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a large pot, brown 1 pound of ground beef over medium heat, breaking it up with a spoon as it cooks.
- Add 1 chopped onion and 3 minced garlic cloves to the pot and cook until the onion is soft.
- Stir in 1 can of diced tomatoes, 1 can of kidney beans, 1 can of black beans, 1 can of tomato paste, and 2 cups of beef broth.
- Season the chili with 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of oregano, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste.
- Bring the chili to a simmer, then reduce the heat to low and let it cook for 1 hour, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Serve the chili hot, topped with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.
Chili con carne, a spicy stew of meat, chili peppers, and often beans, has a rich history dating back to the 19th century in the American Southwest. Its origins are rooted in the culinary traditions of Mexican and Native American cultures. The dish gained popularity in the 20th century, becoming a staple in Tex-Mex cuisine. Notable chefs like Matt Martinez and Frank X. Tolbert played pivotal roles in popularizing chili con carne, with their unique recipes and cooking techniques. Today, the best versions of this dish can be found in Texas, particularly in the city of San Antonio. The key to a great chili con carne lies in the perfect balance of spices, tender meat, and a rich, flavorful sauce. Some alternative methods for making this dish include using different types of meat such as beef, pork, or even bison, and experimenting with various chili pepper varieties for a unique flavor profile.
75 min
6
380 calories
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