Friday Night Chili Con Carne

Spice up your weekend with this hearty and flavorful Friday Night Chili Con Carne, a crowd-pleasing dinner perfect for cozy nights in. This recipe combines tender ground beef, vibrant bell peppers, and a medley of beans simmered in a rich tomato base, spiced with chili powder, cumin, and a hint of smoky paprika. A touch of brown sugar balances the heat, making this dish irresistibly savory with a whisper of sweetness. Ready in under an hour and serving up to six, this one-pot wonder is as convenient as it is delicious. Top with fresh cilantro, tangy sour cream, and melty cheddar cheese for the ultimate comfort food experience. Whether you serve it with fluffy cornbread or crisp tortilla chips, this chili is guaranteed to become your new Friday night favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 Garlic cloves, minced
• 1 pound Ground beef (80% lean)
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 28 ounces Canned crushed tomatoes
• 1 cup Beef broth
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned black beans, drained and rinsed
• 2 tablespoons Tomato paste
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoons Ground cayenne pepper (optional)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Brown sugar
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 0.5 cup Sour cream (optional, for serving)
• 0.5 cup Shredded cheddar cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for about 3-4 minutes, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease if necessary.

Step 5

Add the diced red and green bell peppers to the pot and sauté for 3-4 minutes to soften.

Step 6

Stir in the crushed tomatoes, beef broth, kidney beans, black beans, and tomato paste until well combined.

Step 7

Sprinkle in the chili powder, cumin, paprika, cayenne pepper (if using), salt, black pepper, and brown sugar. Stir to incorporate the spices evenly.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 25-30 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust seasoning as desired. Add more salt, pepper, or spices to suit your preference.

Step 10

Serve hot in bowls, optionally topped with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese. Pair with warm cornbread or tortilla chips for a complete meal.

Nutrition Facts

Serving size	(3018.6g)

Amount per serving	% Daily Value*
Calories	3106.4

Total Fat 166.8g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 433.1mg	0%
Sodium 6508.5mg	0%
Total Carbohydrate 247.2g	0%
Dietary Fiber 74.5g	0%
Total Sugars 67.3g
Protein 162.5g	0%

Vitamin D 40.1IU	0%
Calcium 1296.7mg	0%
Iron 40.2mg	0%
Potassium 7720.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 20.7%

Carbs: 31.5%