This comforting and filling recipe for Classic Chili Con Carne is great served with rice or on it’s own for a lighter lunch.
This time of year Chili is one of those things I make at least once a month. It’s just one of those comfort foods you need during the colder months.
It’s so packed with flavor and easy to throw together. It’s just one of those family friendly dinners that everyone seems agree on. I honestly don’t know why it’s taken me so long to post it for all of you.
My version is mild. My stomach doesn’t do well with too much heat, but if hot and spicy is your thing – by all means add as much cayenne pepper as you like.
Chili is a such tasty, simple and classic dish. I think another reason It’s made so often is because the ingredients are commonly used and always on hand so it’s such an easy thing to just throw together! Not to mention how amazing it smells as it simmers away!
The flavor of this chili is amazing and the slow cooking gives the beef such tender texture and creates the best chili ever.
This comforting and filling recipe is great served with rice or on it's own for a lighter lunch.
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 large onion chopped
- 4 cloves garlic chopped
- 2 tablespoons ground cumin
- 1 tablespoon ground oregano
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 28- ounce can crushed tomatoes
- 1 cup beef stock
- One 14.5 can kidney beans drained
- salt and pepper to taste
- a good handful of fresh parsley chopped
Heat 1 tablespoon of the oil a large saucepan or Dutch oven over medium heat. add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
Heat the remaining tablespoon of oil. Add the onion and cook, stirring, until soft, about 5 minutes.
Add the garlic and cook another minute.
Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
Stir in the beef and any juices from the plate; add the tomatoes, beef stock and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
Cook, stirring occasionally, until the chili thickens slightly, about 1 1/2 hours.