Cooktop Cove: Love making a huge batch of this and freezing for later! Quick and easy meal!

Chili Con Carne is a quintessential dish that boasts its origins in the American Southwest, specifically Texas, where it's often referred to simply as "chili." This robust stew, bursting with the flavors of meat, chili peppers, and a blend of tantalizing spices, is a testament to the cultural melting pot that is American cooking. The name itself, which translates to "Chili with Meat," tells you what you need to know about the dish's hearty, unpretentious nature. Whether you're feeding a crowd, prepping for game-day festivities, or just looking for a comforting meal that will warm you from the inside out, a big pot of Chili Con Carne is the answer. Plus, it's a fantastic option to explore the use of different spices and chilies, making it a thrilling culinary adventure.
Chili Con Carne is wonderfully versatile when it comes to serving, and it pairs beautifully with a variety of sides. For a traditional approach, serve it with a side of cornbread or over a bed of steamed white rice to soak up all those flavorful juices. Some folks enjoy topping their chili with shredded cheddar cheese, sour cream, and chopped green onions for added texture and coolness. For a lighter option, a crisp green salad dressed with a vinaigrette complements the dish nicely, adding a refreshing contrast to the rich and savory stew.
Chili Con Carne
Servings: 10-12
- 2 tablespoons olive oil
- 2 large onions, diced
- 5 cloves garlic, minced
- 3 pounds ground beef (preferably chuck)
- 2 tablespoons tomato paste
- 1 12-ounce can crushed tomatoes
- 3 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 15-ounce cans kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- Salt and pepper, to taste