Ingredients:
- 2 pounds ground beef or beef chuck roast, cut into small cubes
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups beef broth or water
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Sour cream, grated cheese, and chopped cilantro for topping (optional)
Instructions:
- In a large pot or Dutch oven, brown the ground beef or beef chuck roast over medium-high heat until browned, about 10 minutes. Drain off any excess fat.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the beef broth or water, diced tomatoes, kidney beans, diced green chilies, chili powder, cumin, oregano, and smoked paprika. Bring the mixture to a simmer and cook for 15-20 minutes, or until the beef is tender.
- Season the chili con carne with salt and pepper to taste.
- Serve the chili con carne hot and garnish with sour cream, grated cheese, and chopped cilantro, if desired. Enjoy your Tex-Mex Chili Con Carne.
Tex-Mex Chili Con Carne is a hearty and flavorful dish that is perfect for a cold winter day. The key to making a great chili con carne is to use quality ingredients and to take your time building the flavors.
The beef is the main ingredient in this recipe, you can use ground beef or beef chuck roast, cut into small cubes. The beef chuck roast gives it a more authentic and richer flavor, but ground beef works well too.
The onion and garlic provide a nice sweetness to the chili, while the beef broth or water helps to create a rich, flavorful broth.