The Estate Tableat Copperopolis
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Tex-Mex · Main

Chili con Carne

Beef, kidney beans and tomatoes simmered with smoked paprika, cumin and a little brown sugar until thick and deeply savory. Serve it over rice with sour cream and grated cheese.

  • YieldServes 4
  • Hands-on30 min
  • Total2 h 2 min
  • Difficulty

Ingredients

  • 2 tbspolive oil
  • 1onion, finely chopped
  • 1 stalkcelery, finely chopped
  • 1green bell pepper, finely chopped
  • 2 clovesgarlic, minced
  • 500 gground beef
  • 1 tspdried oregano
  • 2 tspsmoked paprika
  • ½ tspcayenne pepper
  • 1 tspground cumin
  • 1 tspbrown sugar
  • 1 canchopped tomatoes, 400 g
  • 240 mlbeef stock
  • 1 tbsptomato paste
  • 1 cankidney beans, 400 g, drained and rinsed
  • to tastesalt and freshly ground black pepper

To serve

  • 200 glong-grain rice, cooked, to serveoptional
  • 4 tbspsour creamoptional
  • 60 gCheddar, gratedoptional

Contains

  • Dairy
  • Celery
  • Legumes (any)
  • Common beans (kidney, black, pinto, navy...)
  • Rice
  • Olive
  • Nightshades (any)
  • Tomato
  • Bell (sweet) pepper
  • Chili peppers
  • Onion family (any)
  • Onion
  • Garlic
  • Carrot
  • Oregano
  • Black and white pepper
  • Cumin
  • Paprika
  • All mammal meat (alpha-gal)
  • Beef and veal
  • Gelatin
  • Chili heat (capsaicin)

Taste

  • Heat
  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Smoke
  • Herbal / fresh
  • Aromatic spice

Texture

  • Tender-braised

Equipment

  • Stovetop
  • Dutch oven

Season

  • Fall
  • Winter

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • 1–3 hours total
  • Difficulty 1
  • Make-ahead friendly
  • Leftovers-friendly
  • One pot
  • Kid-friendly

Nutrition

  • Calories: moderate
  • Protein: high
  • Carbs: moderate
  • Fat: high
  • Fiber: high
  • Sodium: moderate

Budget

  • Budget: low

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