Amazing Chilli Con Carne
Submitted by sarah hyland
Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
1 hrsThis chili layers flavor like a pro: brown the beef just until it loses its pink, then build aromatics with peppers, onions, jalapeños, and garlic before spices bloom in the heat.
Three types of beans bring different textures while tomatoes and tomato sauce create a thick, rich base.
Brown sugar balances the heat, cumin and oregano add earthy depth, and a hint of allspice and cloves bring unexpected warmth.
Simmer for 35 minutes total and you’ve got a big batch ready for game day parties, meal prep Sundays, or freezer stash.
Kitchen Tips
- Don’t overcook the beef: Stop browning when the red just disappears to keep the meat tender through the simmering.
- Adjust consistency: Add broth in small splashes if the chili gets too thick, but go easy or you’ll have soup.
- Better the next day: Make this ahead so flavors meld overnight, then reheat for even richer taste.
Ingredients
Directions
Place oil in a large stockpot and heat to medium heat. Add ground beef, and cook with stirring until the meat just loses its red color.
Add green chiles, garlic, red bell pepper, jalapeno, and onion to the meat. Sauté until the onions are translucent.
Stir in chili powder, brown sugar, oregano, cumin, allspice, and cloves, Add tomatoes and tomato sauce. Simmer on low heat for 15 minutes.
Add black beans, pinto beans, and cannellini. Cook chili con carne recipe for an additional 20 minutes.
Cook’s note:
If you like your chili con carne recipe to be a bit thinner, add beef broth, chicken broth or vegetable broth to the chili in small increments. Don’t add too much or you will have soup instead of a delicious chili con carne.
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