Print

Smoky Chili Con Carne With Potatoes And Beans

Print Recipe

This Smoky Chili Con Carne is a heartwarming dish that combines tender ground beef, creamy beans, and smoky paprika for a flavor explosion. Perfect for cold days or cozy gatherings with friends, it’s a comforting embrace in a bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 pound (450g) ground beef or ground turkey
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 medium potatoes, peeled and diced (about 2 cups)
  • 1 can (14 oz or 400g) diced tomatoes (with juices)
  • 1 can (15 oz or 425g) kidney beans, drained and rinsed
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)
  • 1 cup beef or vegetable broth
  • 1–2 jalapeño peppers, minced (optional, for heat)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving, optional)
  • Shredded cheese (for serving, optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
  2. Add the minced garlic and sauté for another 1-2 minutes until fragrant, ensuring the garlic does not burn.
  3. Add the ground beef and cook, stirring occasionally, until fully browned, about 7-10 minutes.
  4. Stir in the diced red and green bell peppers and cook for another 5 minutes until the vegetables are slightly softened.
  5. Add the diced potatoes, canned tomatoes, beans, tomato paste, chili powder, smoked paprika, cumin, oregano, black pepper, and salt. Stir well to combine.
  6. Pour in the broth and bring the mixture to a boil. Then reduce the heat and let the chili simmer for 20-25 minutes until the potatoes are tender and flavors meld together, stirring occasionally.
  7. If using jalapeños for extra heat, add them in the last 5 minutes of cooking. Taste the chili and adjust the spices as needed.
  8. Serve the chili hot, garnished with fresh cilantro, sour cream, and shredded cheese if desired.

Nutrition

Keywords: Avoid overcooking the onions to prevent them from becoming too dark; they should be soft and lightly golden. A heavy pot or Dutch oven is great for making chili as it distributes heat evenly. For more intense flavor, let the chili sit overnight in the fridge; it tastes even better the next day.

Find it online: https://chefwatermelon.com/rauchiges-chili-con-carne-mit-kartoffeln-und-bohnen-rezept/