Craving a warm, comforting bowl of chili but short on time? This recipe delivers a rich, flavorful chili con carne without spending hours in the kitchen. Get ready to unlock the secrets to a quick and unbelievably tasty chili, starting with simple steps and a special spice blend.
Ingredients
Okay, so here's what you're gonna need to gather up to make our awesome chili con carne! You'll want one tablespoon of olive oil—'cause everything's better sautéed, right? Then, three cloves of garlic—minced, please!
Grab one diced onion—any color works, it's all the same to me—and one diced red capsicum, or bell pepper if you're fancy. Now, for the star, one pound of ground beef; I mean, chili without meat is just sad. This is a similar approach to using ground beef, like in a beef burrito recipe, but with a very different outcome.
Don't forget three tablespoons of tomato paste and a big can, like 28 ounces, of crushed tomatoes. Almost there, you need a 14-ounce can of drained red kidney beans—or whatever bean floats your boat!
Two crumbled beef bouillon cubes—trust me, it's a flavor bomb!—and one and a half teaspoons of sugar, any kind. Finally, some water, salt, and pepper, and woah, you're ready to cook!
Spice Mix
Now, for the Spice Mix—this is where the magic happens, folks! We're making our own chili powder, and trust me, it's way better than store-bought!
I start with the basics: 4 tsp of paprika powder for that smoky sweetness, and 5 tsp of cumin powder for that earthy depth. Don't skimp! Then, I'm adding 2 tsp each of garlic powder and onion powder—hello, flavor!
Next, it's 2 tsp of oregano. I can't forget the heat! I use 1–2 tsp of cayenne pepper. Add it a little at a time, tasting as you go, unless you're brave! For a festive Cinco de Mayo celebration, consider adding a pinch of smoked paprika to boost the smoky flavor.
I mix all those spices in a small bowl until they look amazing. This blend is the heartbeat of the chili–simple, yet spectacular. Plus, you know exactly what's in it – no weird additives!
Cooking Instructions
I'll guide you through it. First, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and diced onion and cook for about one minute, then I usually toss in the diced capsicum and cook for another 2 minutes until the onion is translucent.
Now, crank up the heat to high! Add the ground beef, breaking it up as you cook, until it is mostly browned – the goal is to get it nicely colored.
It is time for the chili spice mix. Cook and stir until the beef is browned all over – this step really reveals the flavor!
Next, add the remaining ingredients. Don't forget ½ cup of water for a Quick Cook or 1 ½ cups for Slow Cook. Bring it to a simmer, then adjust the heat based on whether you're doing a Quick Cook (20–40 minutes) or Slow Cook (1.5–2 hours). Make sure to adjust salt and pepper right before serving!
Serving Suggestions
Serving this chili is where it gets really fun! I mean, who doesn't love options?
So, how do I usually eat my chili? Either over rice or with corn chips. Plus, I've gotta have sour cream, cheese, and fresh cilantro—it's a must! But hey, that's just me.
You can get creative! You know—think about serving the chili in bowls with toppings. Don't forget to offer corn chips or warm tortillas for dunking. Trust me; it's a crowd-pleaser!
But wait, there's more! Consider chili dogs; they're fantastic. Or how about chili fries? I'm telling you, this recipe's versatile. Get playful with tamale pie, pasta bake, even throw it over baked potatoes. The opportunities are endless!
Recipe Notes
I've got some extra cooking tips for you to keep in mind when you're making this recipe. First, beef bouillon cubes add a rich depth—but you can swap 2 cups of beef broth for the water and bouillon if you'd rather skip the cubes. Just remember to cook it down enough!
Spice is key! Start with 1 tsp of cayenne for a gentle warmth, 1.5 tsp for a tingle, or go bold with 2 tsp. But seriously, add carefully; you can always add more later!
Slow cooker? Yes, please! Follow the first four steps—then toss everything into your slow cooker with just 1/4 cup of water. Let it simmer for 6–8 hours—it's unbelievably good.
Don't forget: Chili's always better the next day, and it freezes like a dream. Enjoy!
Short Recipe Version
Quick & Easy Chilli Con Carne****
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6
Ingredients:
- 1 lb Ground Beef
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Bell Pepper, chopped
- 1 (15 oz) can Kidney Beans, drained and rinsed
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 1 (8 oz) can Tomato Sauce
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions:
- Brown ground beef in a large pot over medium-high heat; drain excess fat.
- Add onion and bell pepper; cook until softened (about 5 minutes).
- Stir in garlic, chili powder, cumin, paprika, salt, and pepper; cook for 1 minute.
- Add kidney beans, diced tomatoes, and tomato sauce. Bring to a simmer.
- Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g