Chili Con Carne

🌶️ This Chili Con Carne Recipe is a Game Changer

Looking for a bold, hearty, chili that’s packed with flavor and perfect for meal prep, game day, or feeding a crowd? This Chili Con Carne recipe delivers all the smoky, spicy, and savory goodness you love — with layers of real peppers, dried chilies, and rich spices that take it over the top. 🌶️🧅🍅

🛒 INGREDIENTS:

Meat:

• 3 lbs lean ground beef

Vegetables & Fresh Peppers:

• 3 yellow onions, diced

• 2 green bell peppers, diced

• 2 red bell peppers, diced

• 2 pasilla peppers, seeded & diced

• 2 jalapeño peppers, seeded & diced (leave seeds in for extra heat)

Dried Chilies:

• 2 dried guajillo chilies

• 2 dried California chilies

• 2 dried New Mexico chilies

• 2 dried pasilla chilies

  (remove stems & seeds; optional: toast before adding)

Canned Goods:

• 1 (6 oz) can tomato paste

• 2 (28 oz) cans crushed tomatoes

• 2 (4 oz) cans diced green Hatch chilies

• 1 (30 oz) can pinto beans, drained and rinsed

• 1 (30 oz) can black beans, drained and rinsed

• 1 (30 oz) can kidney beans, drained and rinsed

Spices & Seasonings:

• 2 tbsp smoked paprika

• 2 tbsp chipotle powder

• 2 tbsp oregano

• 2 tbsp ground cumin

• 2 tbsp onion powder

• 2 tbsp garlic powder

• 2 tbsp Knorr’s chicken bouillon

Optional Add-Ins:

• Dried chile de árbol (for extra spice)

• 1–2 tbsp brown sugar

• 1 tbsp unsweetened cocoa powder

🔥 INSTRUCTIONS:

1. Brown the Beef:

   In a large pot over high heat, brown 3 lbs of lean ground beef. Break it up as it cooks, and once browned, leave it in the pot.

2. Sauté the Veggies:

   Dice the onions and all fresh peppers. Remove the seeds from the peppers unless you want it extra spicy. Add everything to the pot with the beef. Sauté over medium-high heat for 8–10 minutes, stirring often.

3. Add Seasonings & Tomato Paste:

   Stir in smoked paprika, chipotle powder, oregano, cumin, onion powder, garlic powder, and Knorr’s chicken bouillon. Add the tomato paste and stir well. Let everything cook together for 5–7 minutes.

4. Add Dried Chilies & Crushed Tomatoes:

   Remove stems and seeds from the dried chilies (optional: toast and soak them first for a smoother blend). Add them to the pot, followed by both cans of crushed tomatoes. Bring to a simmer. Stir every 3–5 minutes to prevent sticking.

5. Add Hatch Chilies & Simmer:

   Add in both cans of diced green Hatch chilies. Continue to simmer the chili for 1–2 hours, uncovered or partially covered, stirring regularly to avoid burning the tomatoes.

6. Add Beans & Final Simmer:

   Stir in the pinto, black, and kidney beans. Let it all simmer together for another 30 minutes to meld the flavors.

🧠 PRO TIPS

• Swap peppers/dried chilies based on heat preference or availability.

• Add chile de árbol for more fire.

• Brown sugar and cocoa powder add a sweet, rich depth.

• Use your favorite bean combo or skip the beans entirely for a meatier chili.

🧀 Serving Suggestions:

Top with:

• Shredded cheese 🧀

• Sour cream or crema

• Sliced avocado 🥑

• Hot sauce

• Fresh cilantro

Enjoy it:

• On its own

• With crackers

• Over hot dogs or fries

• With cornbread or tortillas

🔎 TOTAL FOR ENTIRE MEAL:

Estimated Macros for Entire Recipe (Full Batch):

• Calories: 4,350

• Protein: 346g

• Carbohydrates: 410g

Estimated Yield:

• About 12 servings

Per Servings (Without Toppings):

• Calories: ~362.5 kcal

• Protein: ~28.8g

• Carbohydrates: ~34.2g

• Fat: ~11.9g