Chili CON Carne
- 15m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
A hearty chili con carne made with beef, kidney beans, and a blend of spices. Perfect for a family meal, best served with corn bread.
Ingredients
- 1 lb beef cut in small pieces or ground
- 2 tsp fat
- 1 tsp chili powder
- 1 onion chopped
- 1/2 cup tomato chopped
- 1 can tomato paste
- 1/2 tsp paprika
- salt
- 1 cup kidney beans
- flour
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.5 mg
- Iron: 6.2 mg
- Magnesium: 73 mg
- Phosphorus: 267 mg
- Potassium: 1218 mg
- Zinc: 5.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tsp fat
- 1 tsp chili powder
- 1 can tomato paste
- 1/2 tsp paprika
- salt
- 1 cup kidney beans
- flour
Prepare
- 1 lb beef, cut in small pieces or ground
- Chop 1 onion
- Chop 1/2 cup tomato
Let's Cook
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Step 1.
Heat 2 tsp fat in a large pot or Dutch oven over medium-high heat. Add 1 lb beef (cut in small pieces or ground) and brown it, stirring occasionally, until no longer pink, about 5–7 minutes.
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Step 2.
Add 1 tsp chili powder and 1 chopped onion to the pot. Cook, stirring, for 2–3 minutes until the onion softens.
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Step 3.
Stir in ½ cup chopped tomato, 1 small can tomato paste, ½ tsp paprika, and a pinch of salt. Add 1 cup water and bring to a simmer. Reduce heat to low, cover, and cook until the meat is tender, about 45 minutes to 1 hour, stirring occasionally.
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Step 4.
While the chili simmers, drain about 1 cup kidney beans and set aside.
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Step 5.
When the meat is tender, add the drained kidney beans to the pot. Bring the chili to a boil, then reduce heat to a simmer. If the chili is too thin, mix a couple spoonfuls of flour with a little cold water to make a slurry, then stir it in and cook for 2–3 minutes until thickened. Serve hot.