Ingredients:
- 500g (1 lb) ground beef or minced beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans (400g each) of kidney beans, drained and rinsed
- 2 cans (400g each) of chopped tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder (adjust to taste for spiciness)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Optional toppings: grated cheese, sour cream, chopped fresh cilantro, sliced jalapenos, avocado
Instructions:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant.
- Add the ground beef to the pot. Cook and stir, breaking it apart with a spoon, until the meat is browned and cooked through. Drain any excess fat if necessary.
- Stir in the diced red and green bell peppers and cook for a few minutes until they begin to soften.
- Add the chili powder, ground cumin, paprika, ground cinnamon, salt, and pepper. Stir well to coat the meat and vegetables with the spices.
- Add the tomato paste and cook for a couple of minutes, stirring to incorporate it into the mixture.
- Pour in the chopped tomatoes and kidney beans. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the chili simmer for about 30-40 minutes, stirring occasionally. If the chili becomes too thick, you can add a bit of water to reach your desired consistency.
- Taste and adjust the seasoning if needed. If you prefer a spicier chili, you can add more chili powder.
- Once the chili is fully cooked and the flavors have melded together, it’s ready to serve.
- Ladle the chili into bowls and garnish with your choice of toppings, such as grated cheese, a dollop of sour cream, fresh cilantro, or sliced jalapeños.
Enjoy your homemade Chili Con Carne with warm crusty bread, rice, or tortilla chips for a delicious and satisfying meal!
