Hearty Homemade Chili Con Carne Recipe - Foodess (2024)

The Secret to Award-Winning Chili Con Carne

• It’s absolutely packed with flavor.We’re talking about chili, tomato, jalapeno, some good garlic, and perfect seasoning. Layers and layers of those meaty, savory umami flavors.

• Color: Before chili con carne has touched our lips, we’ve decided whether it tastes good or not based on itscolor.This one has got thatdeep red huethat screams “hearty and tasty.” There’s nothing watery or bland about this chili con carne; it’s going to deliver all the goods.

• Super easyto make: really. As long as you keep an eye not to scorch the thick sauce, you can’t really go wrong with this recipe.

Chili powder: Chili powder in North America is a blend of spices for making chili (it includes ground chillies, cumin, cloves, oregano, salt, onion powder, garlic powder, etc.). Don’t confuse this with cayenne pepper or chilli powder, in international grocers, which is straight-up, super-spicy ground red chillies.Don’t have it on hand? Here’s my easy chili seasoning recipe to make it from scratch.
• Ground beef:In my opinion, beef is hands down the best meat for chili. I suggest using regular ground beef (as opposed to lean or extra lean) for more flavor and richness.
• Tomatopaste: this ingredient really contributes to the flavor and depth of color in this chili.
• Jalapeños:alongside the chili powder, jalapenos will give your chili con carne that little zing that everyone is expecting. I love the distinctive flavor this ingredient gives the dish.

1. First off,cook your onionsin a large pot or pan over medium-high heat for around 20 minutes or until golden.
2. Once you’re onions are a good color, add in your mincedgarlic clovesand jalapeño.You’re going to cook everything for another minute. You’ll begin to smell those flavors coming through.
3. Add in your ground beefand season it with1 teaspoon of salt, pepper, and chili pepper.Cook the meat,breaking it upwith a spoon as you go. Cook it until it’s no longer pink inside.
4. Stir in the tomato pasteand cook it with the beef, stirring continuously for about 2 minutes. It should turn a shade darker.
5. Add in the remaining ingredients.Bring the mix to a boil and then reduce the heat.Simmer, covered, for 30 minutes longer.

• Don’t skimp on the chili powder.This is really what gives your dish that incredible, rich flavour and thick texture. So don’t cut back on this spice in this recipe. As you can see, I add in a ton, and its for good reason.

• Break up your ground meatwhen cooking it but don’t over-do it. A chunky texture is so hearty and satisfying.

• Seasoning.When cooking ground meat, you will want to taste and adjust the seasoning as you go. Getting the seasoning right is really an important factor with this recipe. Depending on the other ingredients, you may need more or less salt and pepper.

• Use good canned tomatoes (I love San Marzano for their meaty richness and intense flavour) or else get your hands on theripesttomatoespossible. Deep red tomatoes are likely to give you a beautifully flavored and colored sauce. The addition of the tomato paste will help your sauce along if your tomatoes aren’t properly ripened, though.

• Spices: cumin and onion powder are lovely flavour to chili. They can be added with chili powder or at the end if you want an extra flavor punch and will bring extrafragrance to the dish. Smoked paprika is a delicious addition to a chili con carne.
• Herbs: add in a handful of your favorite herbs to your chili con carne. Fresh oregano, Italian parsley, and cilantro are really good options. You can also sprinkle in some dried herbs with the garlic.
• Add a littlebacon fator chopped chorizo with your onion for a smoky flavor.
• Vegetables: aside from the red kidney beans and black beans, you can add other veggies. Boost your chili con carne with bell pepper or corn. Half a cup of grated carrots or zucchini is a good way to add in some good fiber.
• Beef brothor vegetable stock concentrate for a little savory something (but beware, they are super salty).

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Last Updated on November 14, 2023 by Jennifer Pallian BSc, RD