For a deeper flavor, consider browning the ground beef in batches to avoid overcrowding the pot. Adjust the amount of chile pepper to your desired level of spiciness. You can also add a pinch of cayenne pepper for extra heat. Smoked paprika adds a wonderful smoky flavor to the chili. Feel free to add other vegetables, such as bell peppers or corn, to the chili. This chili is even better the next day, as the flavors have more time to meld. Store in an airtight container in the refrigerator for up to 3 days. To freeze, let the chili cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chili con Carne II
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING10 People
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VIEWS909
A hearty and flavorful chili, perfect for a crowd or meal prepping. Its rich, complex flavors develop beautifully as it simmers, and it freezes exceptionally well for future enjoyment.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol62 mg
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Fiber7 g
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Protein24 g
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Saturated Fat6 g
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Sodium917 mg
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Sugar11 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large, heavy-bottomed stock pot or Dutch oven, heat the vegetable oil over medium heat. (5 minutes)
02 Step
Recipe View 7 mins Add the chopped onions, chile pepper, and minced garlic. Sauté until the onions are softened and translucent, about 5-7 minutes.
03 Step
Recipe View 9 mins Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. (8-10 minutes)
04 Step
Recipe View 2 mins Pour in the chopped tomatoes with their liquid. Stir in the salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and whole cloves. (2 minutes)
05 Step
Recipe View 1 hrs 23 mins Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 45 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld. (45-120 minutes)
06 Step
Recipe View 15 mins Stir in the rinsed and drained kidney beans. Cook for another 15 minutes, allowing the beans to heat through. (15 minutes)
07 Step
Recipe View 1 mins Remove the cinnamon sticks and whole cloves before serving. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped onions, or cilantro.
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RECIPE REVIEWS
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Effie Kertzmann
Dec 25, 2024I used smoked paprika and it gave the chili a wonderful smoky taste.
Guillermo Daniel
Nov 2, 2023The depth of flavor is amazing! The cinnamon sticks and cloves really make a difference.
Alison Douglas
Jun 20, 2023This is my go-to chili recipe now! So easy to make and everyone loves it.
Jocelyn Harber
Oct 24, 2022I added a can of diced green chilies for extra kick and it was perfect.
Blair Zboncak
Sep 4, 2022Freezes great! I always have a batch on hand for quick weeknight dinners.