Chilli Con Carne Recipe

Prep

Finely dice the onion and red bell pepper. Mince the garlic. Drain and rinse the beans. Measure spices and open canned tomatoes.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and let it warm for 30 seconds.

Add the diced onion and bell pepper. Sauté 5–7 minutes until softened and the onion is translucent, stirring occasionally.

Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Increase heat to medium-high. Add the ground beef and ground pork (if using). Break the meat up with a wooden spoon and brown until no pink remains, about 6–8 minutes. Drain excess fat if more than 2 tablespoons remain.

Season the browned meat and vegetables with salt and black pepper, stirring to combine.

Add the chili powder, ground cumin, smoked paprika, dried oregano and cayenne pepper to the pot. Stir constantly 1–2 minutes to toast the spices and coat the meat and vegetables—this blooms the spices and deepens the flavor.

Push the meat mixture to one side of the pot. Add the tomato paste to the cleared area and cook 1 minute, stirring, to deepen its flavor.

Deglaze the pot with the red wine if using: pour it in and scrape brown bits from the bottom with a wooden spoon. Allow wine to reduce 1–2 minutes.

Add the canned diced tomatoes (with juices) and the beef stock. Stir everything together, scraping the bottom to ensure nothing is sticking.

Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally, to let flavors marry.

After the initial simmer, stir in the drained kidney beans, black beans (if using), and corn. Continue to simmer, uncovered or partially covered, for another 10–15 minutes so the beans heat through and sauce thickens.

Taste and adjust seasoning. Stir in the brown sugar to balance acidity and the lime juice for brightness. Add more salt, pepper, or cayenne to reach desired heat and flavor.

Remove from heat and stir in chopped cilantro, reserving a little for garnish.

Serve the chilli con carne hot topped with a dollop of sour cream, shredded cheddar, and optional sliced jalapeño. Pair with rice, tortilla chips, or warm crusty bread.

Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 4 days or freeze up to 3 months.