Barefoot Contessa Chili Con Carne Recipe

Ingredients

One of the most popular dishes served up by the Barefoot Contessa is her chili con carne recipe. All the ingredients you need for this hearty, flavorful dish are easy to find and include:

2 tablespoons olive oil
1 large onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can diced tomatoes
2 (15-ounce) cans kidney beans, drained
1 cup beef broth
1/4 cup chopped fresh cilantro
Optional topping: shredded cheese, sour cream, diced avocado, diced onion, diced jalapeno

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, red pepper, garlic and jalapeno and cook, stirring occasionally, until they are softened, about 8 minutes. Add the ground beef and cook, stirring and breaking it up with a spoon, until it is no longer pink, about 8 minutes. Add the chili powder, cumin, paprika, oregano, salt, and pepper and cook for 1 minute.

Add the diced tomatoes, kidney beans, and beef broth and stir to combine. Bring the mixture to a boil and then reduce the heat to low and simmer, stirring occasionally, for 30 minutes. Taste and adjust the seasoning, if necessary. Stir in the chopped cilantro.

Serve the chili con carne with your favorite toppings. Enjoy!

Nutrition

This chili con carne recipe yields 8 servings. Each serving contains approximately 390 calories, 15 grams of fat, 27 grams of carbohydrates, 5 grams of fiber, and 33 grams of protein. This dish is a great source of iron, potassium, and vitamins A and C.

In addition to being a delicious and nutritious meal, this chili con carne recipe is perfect for entertaining. This dish can easily be doubled or tripled and can be served with a variety of toppings. For a vegetarian version, simply omit the ground beef and add additional beans or vegetables.