Description

This Authentic Thick and Hearty Chili Con Carne recipe delivers a robust and flavorful meal that’s perfect for any occasion. Ground beef is slow-cooked with a blend of chili powder, onions, garlic, jalapeño, and a mix of black and kidney beans, simmered to a thick and satisfying consistency. Ideal for a comforting family dinner, this chili is well-balanced in spices and rich in textures.

Ingredients

Scale

Meat and Seasonings

2 lbs ground beef
2-3 tsp kosher salt (divided use)
1/2 tsp black pepper
3/4 cup chili powder (blend of spices, not ground red chile)

Vegetables and Aromatics

3 cups chopped onion
6 cloves garlic, minced
1 jalapeno, finely chopped

Additional Ingredients

2 tbsp olive oil
156 mL tomato paste
4 cups diced tomato
2 19-oz cans black beans
2 19-oz cans kidney beans
3 cups water

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Instructions

Cook Onions: Heat olive oil over medium heat in a large pot. Add the chopped onions and cook, stirring occasionally, until they are golden and soft, about 20 minutes. This step brings out the natural sweetness and depth of flavor in the onions.
Add Garlic and Jalapeño: Stir in the minced garlic and finely chopped jalapeño. Cook for 1 more minute until fragrant to enhance the chili’s flavor base with aromatic heat and pungency.
Brown the Ground Beef: Add the ground beef to the pot. Season with 1 teaspoon of kosher salt, black pepper, and the chili powder. Break up the meat with a spoon as it cooks, ensuring it browns evenly and is no longer pink inside. This step builds the chili’s meaty foundation.
Incorporate Tomato Paste: Stir in the tomato paste and cook continuously for 2 minutes. This helps deepen the color and intensifies the savory, umami-rich flavor of the chili.
Add Remaining Ingredients: Pour in the black beans, kidney beans, diced tomatoes, the remaining kosher salt, and water. Stir all the ingredients together thoroughly and bring the mixture to a boil, combining all components evenly.
Simmer the Chili: Reduce the heat to low, cover the pot, and let the chili simmer gently for at least 30 minutes. This slower cooking melds the flavors, thickens the sauce, and develops the rich, hearty profile typical of a traditional chili con carne.

Notes

You can adjust the heat level by adding more or fewer jalapeños or incorporating other types of chili peppers.
For a thicker chili, you can simmer it uncovered during the last 10 minutes to reduce excess liquid.
This chili tastes even better the next day as the flavors further meld together.
Serve with toppings like shredded cheese, sour cream, diced onions, or fresh cilantro for added texture and taste.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.