A rich, simmering pot of classic Tex-Mex chili made with hearty ground beef, tender beans, and a perfect blend of smoky spices. This one-pot wonder is the ultimate comfort food, perfect for game day or a cozy night in.
Prep20 min
Cook110 min
Servings6
Serving size: 1 serving
1002cal
76gprotein
107gcarbs
32g
Ingredients
2 tbsp Vegetable Oil
1 large Yellow Onion (Finely chopped)
1 large Green Bell Pepper (Finely chopped)
2 lb Ground Beef (80/20 lean-to-fat ratio recommended)
4 cloves Garlic (Minced)
1 pcs Jalapeño (Optional. Seeded and minced for less heat.)
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Shred your own cheese at home for superior flavor and meltability. This simple method avoids the additives in pre-shredded bags, making it perfect for tacos, pizzas, and casseroles.
A surprisingly simple homemade sour cream recipe using just two ingredients. Perfect for topping tacos or baked potatoes, this recipe requires about 24-30 hours of hands-off time for culturing and chilling to achieve a thick, tangy result.
About Chili con Carne, Cornbread, Shredded Cheese and Sour Cream
Protein-packed, soul-satisfying Chili con Carne with sweet cornbread. A hearty, comforting meal for any night!
This american dish is perfect for dinner. With 1399.05 calories and 89.88999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Mexican Oregano (Dried)
0.5 tsp Cayenne Pepper (Adjust to taste, or omit for mild chili)
1.5 tsp Kosher Salt (Adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
3 tbsp Tomato Paste
28 oz Fire-Roasted Diced Tomatoes (Canned, undrained)
2 cups Beef Broth (Low-sodium is a good option)
30 oz Kidney Beans (Two 15-oz cans, rinsed and drained)
1 tbsp Brown Sugar (Packed. Balances acidity.)
Instructions
1
Sauté Vegetables
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened and lightly browned, about 6-8 minutes.
2
Brown the Beef
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it is browned all over, about 7-8 minutes.
Carefully drain off the excess grease from the pot.
Stir in the minced garlic and optional jalapeño. Cook for 1 minute more until fragrant.
3
Bloom Spices and Tomato Paste
Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the pot. Stir constantly for 1 minute to toast the spices and release their aroma.
Stir in the tomato paste and cook for another minute, coating the meat and vegetables.
4
Simmer the Chili
Pour in the fire-roasted tomatoes (with their juice), beef broth, and brown sugar. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 90 minutes, stirring occasionally. A longer simmer (up to 2 hours) will result in a deeper flavor.
5
Add Beans and Thicken
Stir in the drained and rinsed kidney beans.
Continue to simmer, uncovered, for another 15-20 minutes. This allows the chili to thicken slightly and the beans to heat through.
6
Serve
Taste the chili and adjust seasoning with more salt or spices if needed.
Ladle into bowls and serve hot with your favorite toppings like shredded cheddar cheese, sour cream, chopped cilantro, or green onions.
231cal
7gprotein
33gcarbs
8gfat
Ingredients
1 cup Yellow Cornmeal (Medium or fine grind)
1 cup All-Purpose Flour
1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
2 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
1.5 cup Buttermilk (Full-fat recommended)
2 count Large Eggs (Lightly beaten)
4 tbsp Unsalted Butter (Melted)
Instructions
1
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
2
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
3
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
4
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
5
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
6
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
7
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
8 oz block sharp cheddar cheese (or any firm cheese like Monterey Jack or Mozzarella)
Instructions
1
Chill the cheese. Place the block of cheese in the freezer for 10-15 minutes. This firms it up and makes it much easier to grate without crumbling or sticking.
2
Grate the cheese. Using the large holes of a box grater, grate the chilled cheese block onto a plate. Alternatively, use a food processor with the shredding disc for faster results.
3
Store properly. Use the fresh cheese immediately for the best texture and melt. To store, place it in an airtight container or zip-top bag in the refrigerator for up to 1 week.
