Chili Con Carne (Chili Beans)

If you love a hearty chili, with plenty of ground beef and pinto beans-- chunks of tomato and a perfect balance of chili, cumin and mild green chilis...this one is for you! I've been making this chili recipe for decades, and it's become a Super Bowl tradition. My version is pretty mild, but you can always add chipotle chili or lots of hot sauce if you want five-alarm chili.

Course main

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 380kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

1 pound pinto beans one bag, rinsed and picked through for stones or debris
2 pounds of ground beef 80% lean recommended
1 onion diced
2 garlic cloves finely minced
2 tablespoons Mexican seasoning recipe below
14.5 oz. can diced tomatoes (low salt, preferred)
15 oz. can large can tomato sauce
2 Tablespoons tomato paste TIP: Freeze the remaining tomato paste for future use
7 ounce can diced mild green chilis
1 cup salsa heat level of your choice
1/4 cup corn meal optional to thicken chili mixed with water
salt

For the Mexican Seasoning:

2 Tbsp. chili powder
2 Tbsp. garlic powder
2 Tbsp. ground cumin
2 Tbsp. oregano

Instructions

Soak the beans (or use canned beans and skip this step:

The night before, rinse and drain the pinto beans; check to be sure there aren't any rocks or debris.
Heat, covered with water and a pinch of baking soda until boiling. Cover with a lid and reduce to a simmer for about 30 minutes, until the beans are tender. Drain and set aside.

For the Mexican seasoning:

Combine all the spices and store in an air-tight container, up to 3 months.

To make the "Con Carne":

Brown the beef and drain any excess fat; set aside.
In a large skillet or pot, heat a little vegetable oil until shimmering.
Cook the onion until softened, about 3-5 minutes, on medium heat.
Add the minced garlic, until fragrant, about 30 seconds.
Add two tablespoons of Mexican seasoning and the tomato paste and cook and stir until well combined-- about 3 minutes.
Add the diced tomatoes, tomato sauce and diced green chilis.
Bring the meat sauce to a simmer and taste for seasonings.
Add more Mexican Spice, if desired and add salt to your personal taste.

Finish the chili:

Add the beans to the "Con Carne" sauce. TIP: I don't add all of the beans, at once. This is where you have control of the bean-to-meat-sauce ratio.
Add the salsa and combine. You can add more salsa if you wish, but I always start with about one cup. This gives a nice acidity and balance of flavor to the Chili Con Carne.
Simmer on the low heat on the stove for 45 minutes. OR Pour the Chili Con Carne into a slow cooker and heat on low for 4 hours, keep on warm, which makes this perfect for a potluck.

NOTE: If the chili seems too thin, use 1/4 cup of corn meal and add enough water to create a thick paste. Add one tablespoon at a time, until thickened to your liking.

Serve with warm flour tortillas, or with corned bread, or over cooked rice.

Notes

This is perfect to slow cook in a crockpot. Serve with grated cheese, or sour cream and guacamole. We love it with warm flour tortillas. NOTES: This recipe might seem like a lot of work, but hold on! You don't have to make the homemade salsa, and can use your own bottled salsa. I can assure that my homemade version is really easy to make, and I use it all the time. The Mexican seasoning is also optional, if you have your own Chili seasoning that you prefer.

NOTE: If the chili seems too thin, use 1/4 cup of corn meal and add enough water to create a thick paste. Add one tablespoon at a time, until thickened to your liking.

Nutrition