Teresa's Recipes
Authentic Tex-Mex Chili Con Carne
Savor the warmth and richness of this traditional Tex-Mex Chili Con Carne. Packed with mouth-watering flavors and a medley of spices, it's the ultimate comfort food. Hearty, smoky, and slightly spicy, every bite takes you on a journey to the heart of Texas. This chili is more than just a dish, it's an experience!
Ingredients
- 2, sliced for garnish Green onions
- 1/2 cup, for serving Sour cream
- 1 cup, shredded for serving Cheddar cheese
- to taste Salt and pepper
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 tablespoon Cumin
- 2 tablespoons Chili powder
- 1 tablespoon Tomato paste
- 2 cups Beef broth
- 1 can (15 oz), drained and rinsed Kidney beans
- 1 can (15 oz) Canned diced tomatoes
- 1, diced Bell pepper
- 3 cloves, minced Garlic
- 1 large, diced Onion
- 1 lb Ground beef
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 20g
- Carbs: 20g
- Protein: 25g
- Sodium: 800mg
- Sugar: 6g
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
- Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the canned diced tomatoes with their juice, drained kidney beans, beef broth, tomato paste, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 45 minutes. This allows the flavors to develop and meld together.
- Serve the chili hot, garnished with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of sliced green onions.
- Enjoy your authentic Tex-Mex Chili Con Carne with a side of cornbread or warm tortillas for a complete meal.
Tips
- For a vegetarian version, replace the ground beef with a meat substitute or extra beans. For a spicier chili, add more cayenne pepper or a diced jalapeño pepper.