Looking for the perfect comfort food to warm you up on a chilly evening? Our Best Chili Con Carne is the answer! This hearty dish brings together the rich flavors of tender ground beef, vibrant vegetables, and a blend of spices that will make your taste buds dance. With a base of savory beef broth, chopped tomatoes, and a hint of dried marjoram, this chili is both satisfying and flavorful. Whether you prefer a spicy kick or a milder heat, this recipe can be easily adjusted to your taste. Served with a side of boiled rice and a dollop of dairy-free sour cream, it’s a cozy meal that’s sure to become a family favorite. Let’s dive into the recipe and make your next meal deliciously unforgettable!
Recipe
Serves 4
1 tbsp olive oil
1 large onion, finely diced
1 red pepper, diced
2 garlic cloves, minced
1 heaped tsp hot chili powder (or use mild if preferred)
1 tsp paprika
1 tsp ground cumin
1.1 lbs 90% lean ground beef
2 cups beef broth (or 16 fl oz)
14 oz can chopped tomatoes
½ tsp dried marjoram
½ tsp sea salt
½ tsp black pepper
2 tbsp tomato paste
14 oz (400g) can red kidney beans, drained and rinsed
Boiled rice, to serve
How to Prepare
Place a large pot on the stove over medium heat. Add the olive oil and heat for 1-2 minutes until hot. Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion has softened and is slightly translucent.
Add the red pepper, garlic, chili powder, paprika, and cumin, stirring well to combine all the flavors. Cook for a further 5 minutes, stirring occasionally.
Increase the heat to medium-high and add the beef. Use a spoon to break up the meat into smaller pieces and cook for another 5 minutes, until the beef is browned and cooked through. Keep the heat high enough to fry and brown the beef, rather than stewing it.
Pour in the beef broth and bring to a boil. Add the chopped tomatoes, marjoram, salt, pepper, and tomato paste. Stir the sauce well.
Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover and simmer for 20 minutes, stirring occasionally. If the sauce looks like it’s drying out, add a couple of tablespoons of water.
After simmering, the mixture should be thick, moist, and juicy. Add the kidney beans, bring back to a boil, then reduce the heat to medium and cook, uncovered, for an additional 10 minutes. Add more water if it looks too dry.
Taste and adjust seasoning with extra salt and black pepper if needed.
Remove from heat, cover, and let the chili sit for 10 minutes before serving to allow the flavors to meld.
