Chili Con Carne with Beans, Corn and Rice

Name: Chili Con Carne with Beans, Corn and Rice
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Ingredients: 2 lb ground beef chuck, 80/20; 1 tbsp vegetable oil; 1 large onion, diced; 2 carrots, finely diced; 4 cloves garlic, minced; 3 tbsp chili powder; 2 tsp ground cumin; 1 can (28 oz) crushed tomatoes; 2 cans (15 oz) red kidney beans, drained and rinsed; 1 1/2 cups corn kernels, frozen is fine; 2 tsp kosher salt; 4 cups cooked white rice, for serving; 1 tsp red pepper flakes, for serving

A weeknight chili with ground beef, kidney beans, sweet corn and diced carrot, simmered long enough to taste like it took all day. Served next to fluffy rice with a sprinkle of chili flakes.

4.5 871 cooks rated this

Prep: 15 min
Cook: 1 hr
Serves: 6
Level: Easy

Free recipe Jump to method

This is the family-style chili of home kitchens rather than a Texas bowl of red, and it makes no apology for the beans. Browning the beef hard, until it crackles and sticks, adds most of the flavor, so resist stirring for the first few minutes. Blooming the spices in the fat before any liquid goes in is the other step that matters. Corn and carrot bring sweetness and color. Forty minutes of simmering is enough, but an hour is better if you have it.

Ingredients

Serves 6

Method

Heat the oil in a large Dutch oven over high heat. Add the beef in an even layer, press it flat, and leave it alone for 4 minutes until the bottom is deeply browned. Break it up and cook 4 minutes more.
Done
Add the onion and carrots and cook over medium heat for 6 minutes until the onion is soft.
Done
Stir in the garlic, chili powder and cumin and cook for 1 minute, until the spices darken and smell toasty.
Done
Add the tomatoes, beans, salt and 1 cup water. Bring to a boil, then lower the heat and simmer partly covered for 40 minutes, stirring occasionally.
Done
Stir in the corn and simmer 10 minutes more until the chili is thick enough that a spoon dragged through leaves a trail.
Done
Pack the rice into a small bowl and turn it out beside each serving of chili. Finish with a pinch of red pepper flakes over the rice.
Done

Hand lifting the lid of a red Dutch oven on a stove — Checking the braise under the Dutch oven lid

Hand seasoning a pot of broth beside a pan of browned meat — Seasoning the broth beside a pan of browned meat

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