Chili Con Carne Recipe

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Retro Recipes from the '50s and '60sFamily-run chili parlors were all the rage even before the 1950s and continued to make their mark throughout the mid-twentieth century across Texas and parts of the Midwest. You can re-create the magic of those chili parlors at home with this flavorful dish.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 1 Hour 15 Minutes


  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 1 red or green bell pepper, diced
  • 1 pound ground beef
  • 1½ teaspoons chili powder
  • 2 teaspoon smoked paprika
  • 1½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ½ teaspoon light brown sugar
  • ¼ cup tomato paste
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 (14-ounce) can red kidney beans, drained
  • ¾ cup beef broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Grated cheddar cheese and sour cream, for serving
How to Make It
  1. In a medium Dutch oven or saucepan, heat the olive oil over medium heat. Add the garlic and onion and cook for 1 to 2 minutes.
  2. Add the bell pepper and cook for 2 minutes.
  3. Raise the heat to high. Add the ground beef and cook, breaking it up as it cooks, until browned and almost cooked through, about 5 minutes.
  4. Add the chili powder, paprika, cumin, cayenne, onion powder, and brown sugar. Cook, stirring occasionally, until the beef is fully cooked.
  5. Stir in the tomato paste, tomatoes, kidney beans, ½ cup of the broth, the salt, and the black pepper.
  6. Bring to a simmer. Cover and cook for 30 minutes. Add the remaining ¼ cup beef broth and cook for 30 minutes more.
  7. Taste and adjust the seasoning, if needed.
  8. Serve with grated cheddar cheese and sour cream.

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