Chili con Carne

Chili con Carne

0 Reviews
From:, September 2019

This chili con carne with ground beef is a serious crowd-pleaser, whether you're hosting a football-watching party or just feeding a hungry family. It has a nice, beefy, beany flavor and just enough spice. You'll be surprised that a chili that comes together in less than an hour has so much flavor. Three types of chile peppers (fresh poblanos, chili powder and chipotles in adobo) add depth and complexity. Poblanos also add some color to the chili—if you can't find them, you can sub bell peppers of any color, though they won't add heat. Using lean ground beef makes this chili healthier and also keeps it from being greasy. Be sure to brown the beef well for the best flavor: you want to stir to break up the chunks, but don't stir too much or the beef won't sear at all. Serve with cornbread and bowls of sour cream, chopped avocado, tomatoes, scallions, cilantro and hot sauce and let everyone customize their own bowl.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 3 cups chopped yellow onions
  • 1½ cups chopped poblano peppers
  • 10 cloves garlic, chopped
  • 1 tablespoon no-salt-added tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon chopped canned chipotle peppers in adobo sauce
  • 1 tablespoon dried oregano
  • 4 cups no-salt-added beef broth
  • 1 (28 ounce) can plum tomatoes, drained
  • 1 (15 ounce) can no-salt-added kidney beans, rinsed
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed
  • 1 tablespoon red-wine vinegar
  • ¾ teaspoon salt
  • Sour cream, cubed avocado, sliced scallions, chopped fresh cilantro, chopped tomato and hot sauce for garnish


  • Prep

  • Ready In

  1. Heat oil in a large heavy pot over high heat. Add beef; cook, stirring occasionally to crumble the meat, until lightly browned, 7 to 9 minutes. Add onions, poblanos and garlic; cook, stirring often, until the vegetables are softened, 5 to 6 minutes. Add tomato paste, chili powder, chipotles and oregano; cook, stirring constantly, for 1 minute. Add broth, tomatoes, kidney beans, pinto beans, vinegar and salt. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Ladle evenly into 8 bowls. Garnish as desired.
  • To make ahead: Refrigerate for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 353 calories; 14 g fat(5 g sat); 9 g fiber; 26 g carbohydrates; 31 g protein; 33 mcg folate; 74 mg cholesterol; 7 g sugars; 0 g added sugars; 1,339 IU vitamin A; 42 mg vitamin C; 89 mg calcium; 4 mg iron; 409 mg sodium; 932 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (27% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 2 vegetable, 1 starch, ½ fat

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