This chili con carne recipe is an easy way to cook up a hearty family dinner that is practically effortless but completely delicious! Ground beef, kidney beans, onions, and red bell peppers, are simmered low and slow on the stovetop until tender. It's comforting and filling, and the leftovers taste even better the next day!
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Instructions
Place a Dutch oven on the stove top over medium heat. Brown the ground beef for 5-7 minutes or until no pink remains and use a wooden spoon or spatula to crumble the beef as it cooks. Drain and set aside.
Heat 2 tablespoons of extra virgin olive oil in the same pot then add the onions and saute until tender, about 2-3 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the bell pepper, chili powder, bouillon granules, cayenne, cinnamon, cumin, oregano, and salt. Stir to combine and let cook for 2 minutes longer.
Return the browned beef to the pot along with the canned diced tomatoes. Stir in the water and bring the chili to a boil. Reduce the temperature, cover, and let simmer for 1 hour.
Stir in the kidney beans (without draining them) and allow to cook until heated through. Remove from heat and serve with desired toppings.
Notes
If you don't have bouillon granules, you can substitute them for 1 cup of beef broth or stock.
29 ounces of canned diced tomatoes are the equivalent of 2 14.5-ounce cans and 16 ounces of kidney beans is 1 can. If you find cans that are close in size, they'll work just fine. :)
Like stew, chili tastes even better the next day! This is a great make-ahead recipe for serving a crowd.
To store: Place cooled leftover chili con carne in a shallow airtight container and refrigerate it for up to 4 days.
To reheat: Reheat individual portions in the microwave or large portions on the stovetop over medium heat until warmed through.
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