The American classic of chili con carne with beans, slowly cooked beef and beans, tomatoes and lots of spice. My favorite recipe for chili. #chili #recipes #spicy #beef
- 1–2 tbsp of oil
- 2 medium onions (diced)
- 1 green bell pepper (diced)
- 3 cloves of garlic (or more if you are so inclined)
- 500 g (about 18 oz) of lean ground beef
- 1–2 small chopped red chilies or chopped pickled jalapeño
- 165 ml (6 oz) (about half a can) of dark beer (I prefer Guinness)
- 1 cup beef broth
- 1 400 g (14 oz) can of kidney beans
- 1 400 g (14 oz) can of white beans
- 2 400 g (14 oz) cans of chopped tomatoes
- 3 tbsp cumin
- 3 tbsp Mexican chili powder
- 1 tsp red chile pepper powder
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 2 cups of water
- 1 tsp salt (or more to taste)
- In a large pot, sauté diced onions and diced green pepper together in 1-2 tbsp of oil over medium heat in a covered large pot. Cook until onions are transparent and beginning to brown.
- Uncover, add garlic, stir and cook for about a minute.
- Add 500g of ground beef and stir, cooking with the onions and peppers.
- Add chopped chilies and stir.
- Once the meat has browned, add cumin, Mexican chili powder, red chile powder, smoked paprika and oregano. Mix well and cook for 1-2 min.
- Add half a can of dark beer and beef broth, stir.
- Increase heat to medium-high and cook for 2-3 minutes until some of the liquid has evaporated.
- Once the liquid has reduced, add beans, chopped tomatoes and water. Mix and bring to boil then reduce heat to low.
- Cook for 1-2 hours or until chili has reached the desired consistency.
- Add salt to taste. This should be 1-2 tsp of salt depending on what kind of salt you use and personal taste.
- Category: Chili
- Method: slow cooking
- Cuisine: American
Keywords: Chili, beans, beef, spicy