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Overhead view of two yellow bowls of chili con carne with dollops of sour cream in the center of the soup and a sprinkle of green onions over the top. There are round pita crackers surrounding the bowl and a silver soup spoon is on the left side. The bowls are on green and white plaid placemat.
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5 from 39 votes

Chili Con Carne: Five Star Spicy Recipe With Beans

A spicy soup made with ground and chopped beef, pinto beans and tomatoes. The amount of seasoning is individual -- you can make it as hot or as mild as you like.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: main dish, Soup
Cuisine: Tex-Mex
Servings: 13 servings
Calories: 354kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 3 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 2 ½ pounds ground chuck
  • 10 oz. chuck chopped
  • 2 medium onions diced
  • 4-5 large garlic cloves minced
  • 4 large jalapeño peppers diced remove inner ribs --we leave some of the seeds
  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 2 14 oz. cans low sodium beef broth
  • 1 14 oz. can low sodium chicken broth
  • 2 14 oz. cans pinto beans
  • 1 14 oz. can tomato sauce
  • 1 Tablespoon sauce from chipotle chilies in Adobo sauce
  • 3 bay leaves
  • 2 teaspoons oregano
  • 1 - can Ro-Tel Tomatoes or 1 14 oz. can diced tomatoes if you don't want the spiciness
  • Salt and Pepper to taste
  • Your choice of small pasta cooked according to directions.

Instructions

  • Heat the oil and butter in a Dutch oven or a pot large enough for all the ingredients.
  • Add the beef and cook about 15 minutes, stirring to break up the pieces.
  • Stir in the onions, garlic, jalapeño peppers and continue to cook until tender and limp.
  • Add in the chili powder and cumin and mix well. Continue to cook for another 10 minutes.
  • Add in the beef broth, chicken broth, tomato sauce, 1 Tablespoon Adobo sauce, bay leaves oregano and Ro-Tel tomatoes ( or diced tomatoes) and bring to a simmer.
  • Simmer for 60 minutes, stirring often. Add the beans and continue to simmer for an additional 30 minutes.
  • The chili will taste better the following day it is made. Before serving add some cooked pasta in the bottom of a bowl then pour the hot chili over it.

Notes

  • You can make this chili as hot or as mild as you like by adding less jalapeño peppers and substituting diced tomatoes for the Ro-tel tomatoes.

Nutrition

Calories: 354kcal | Carbohydrates: 11g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 522mg | Potassium: 689mg | Fiber: 3g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 24.2mg | Calcium: 68mg | Iron: 4.4mg