On my continued quest to find the perfect chili, I recently made this simple Chili Con Carne recipe. If you are looking for an easy-to-make chili recipe, this one is for you.
Loosely translated "Chili Con Carne" means "chili with meat". This chili originated in northern Mexico or southern Texas and contains the usual ingredients you would expect in a chili: peppers, meat, tomatoes, beans and seasonings.
I already had a red bell pepper on hand when I made this chili recipe but you can use whatever you have handy. Each has its own flavor profile but it should not affect the overall flavor of this delicious chili.
If you prefer your chili to be a little "soupier" simply add a little more beef broth or even a little water. The 2 cups of broth I list on the recipe card is about the consistency you see in the pictures and how I like my chili. Personal preference.
🔥 How to Roast Poblano Peppers
Roasting Poblano Peppers might be a challenge for some especially if you've never done it before. But don't stress, I wrote an article on 3 different ways on How to Roast Poblano Peppers.
🌡️ How Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
|Pepper Type||Scoville Rating (Heat)|
|Tabasco & Cayenne||30,000-50,000|
Once roasted place the pepper in a Ziploc bag for a few minutes to let it sweat which will make it much easier to remove the outer skin. Just be careful as the pepper might still be very hot.
📋 Gather your Ingredients
You will need the following ingredients to make this Chili Con Carne recipe (see recipe card for quantities): Lean Ground Beef, Yellow Onion, Red Bell Pepper, Chili Powder, Ground Cumin, Diced Tomatoes, Cornmeal, Poblano Pepper, Beef Broth, Apple Cider Vinegar, Dried Oregano, Salt, Ground Black Pepper and Pinto Beans.
🥣 How to make Chili Con Carne
Add the beef to a large saucepan over medium-high heat and cook until no longer pink. Drain any fat.
Add the onion and bell pepper and continue cooking over medium-high heat. Stir in the chili powder and the ground cumin. Mix till combined.
Stir in the tomatoes, poblano pepper, apple cider vinegar, oregano and cornmeal. Let the chili simmer over low heat for 30 minutes stirring occasionally.
Add the beef broth and beans to the chili and salt & pepper to taste. Let simmer for another 30 minutes.
Chili Con Carne
- 1 ¼ lbs Lean Ground Beef
- 1 large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 6 tablespoon Chili Powder
- ½ teaspoon Ground Cumin
- 15 oz Diced Tomatoes
- 2 tablespoon Yellow Cornmeal
- 1 Poblano Pepper, roasted, peeled and diced
- 2 Cups Beef Broth
- 1 tablespoon Apple Cider Vinegar
- ½ teaspoon Dried Oregano
- 1 teaspoon Salt
- Ground Black Pepper
- 15 oz Pinto Beans, undrained
- 1 Scallions, sliced
- Mexican Blend Cheese, shredded
- Add the beef to a large saucepan over medium-high heat and cook until no longer pink. Drain any fat.
- Add the onion and bell pepper and continue cooking over medium-high heat. Stir in the chili powder and the ground cumin. Mix till combined.
- Stir in the tomatoes, poblano pepper, apple cider vinegar, oregano and cornmeal. Let the chili simmer over low heat for 30 minutes stirring occasionally.
- Add the beef broth and beans to the chili and salt & pepper to taste. Let simmer for another 30 minutes.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.