Chili con Carne is a hearty, flavorful dish that warms the soul and is perfect for sharing with family and friends tonight!

1

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it becomes translucent.

2

Add in the minced garlic and chopped green bell pepper, stirring for another 3 minutes until fragrant.

3

Increase the heat to medium-high and add the ground beef. Cook for about 10 minutes, breaking it up with a spoon, until browned.

4

Stir in the chili powder, cumin, salt, and pepper, cooking for 2 minutes to allow the spices to bloom.

5

Add the canned tomatoes (with juices), the kidney beans, the black beans, and the beef broth, stirring to combine.

6

Throw in the bay leaf, bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1 to 1 1/2 hours, stirring occasionally.

7

Once the chili is thickened and flavorful, remove the bay leaf and squeeze in the juice of a lime.

8

Serve hot, garnishing each bowl with cheddar cheese and a dollop of sour cream.

6

• Top with avocado slices and fresh cilantro for a refreshing twist.
• Serve over a bed of rice or quinoa for a hearty meal.
• Add some heat with jalapeño slices or a splash of hot sauce if you like it spicy.

• Use a mixture of different beans for varied texture and flavor.
• Let the chili sit for a while after cooking; it gets even better the next day after the flavors meld.
• Sauté some diced bacon along with the onion for an added layer of smoky flavor.

• fat: 15g
• fiber: 10g
• protein: 25g
• calories: 400
• carbohydrates: 40g

This dish is rich in protein and fiber, promoting fullness and supporting muscle health, while the beans offer complex carbohydrates for sustained energy.

• Divided States of Chili: A Guide to America's Most Contentious Stew
• Chile Con Carne, Recipe for Quarantine Comfort - Adán Medrano
• Bex's Chili with Beef, Beans, Hominy — and Sofrito! – Familia Kitchen