Chili con Carne
Serves: 6
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients
- 1½ pounds ground beef
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 28 ounces
- 1 can kidney beans, 15 ounces, drained and rinsed
- 1 can black beans, 15 ounces, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Mad Dog 357 Original Hot Sauce
- 1 teaspoon brown sugar, optional
- 1 tablespoon fresh lime juice
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground beef and cook for 6–8 minutes, breaking it apart until browned. Drain excess grease if necessary.
- Add the onion and red bell pepper. Cook for 5 minutes until softened.
- Stir in the garlic and tomato paste. Cook for 1 minute.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until the beef is evenly coated.
- Add the crushed tomatoes, beans, beef broth, brown sugar, and Mad Dog 357 Hot Sauce.
- Bring to a gentle boil, then reduce the heat to low. Partially cover and simmer for 45–60 minutes, stirring occasionally.
- Stir in the lime juice. Taste carefully before adding any additional Mad Dog 357.
- Serve with shredded cheese, sour cream, chopped cilantro, avocado, or warm tortillas.
Heat adjustment: Begin with ¼ teaspoon. For extreme heat, increase to ½ teaspoon. Add the sauce gradually—it becomes significantly hotter as the chili simmers.