Description
This classic Lunch Lady Chili con Carne is a hearty, flavorful dish made with lean ground beef, a blend of aromatic spices, tomatoes, and chili beans. Perfect for a comforting lunch or dinner, this chili simmers on the stovetop to develop rich layers of taste and satisfying texture.
Ingredients
Scale
Meat and Spices
- 1¾ lb lean ground beef
- 2 Tbsp dried minced onion flakes
- 1¼ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- 2¼ tsp chili powder
- ¾ tsp paprika
- ¾ tsp onion powder
- 1½ tsp cumin
Liquids and Beans
- 1 (15-oz) can diced tomatoes (undrained)
- 2¼ cups water
- 1 (6-oz) can tomato paste
- 1 (15-oz) can chili beans (undrained)
Instructions
- Cook the beef: In a large Dutch oven over medium-high heat, cook the lean ground beef until it is no longer pink. Drain off any excess grease to reduce fat and keep the chili from being too oily.
- Add spices: To the cooked beef, add dried minced onion flakes, garlic powder, salt, black pepper, chili powder, paprika, onion powder, and cumin. Stir well to fully coat the meat with the spices and release their flavors.
- Add liquids and simmer: Stir in the diced tomatoes with their juices, water, and tomato paste. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently. Allow the chili to cook uncovered until it thickens, which should take about 20 minutes.
- Add beans and finish cooking: Finally, stir in the chili beans along with their liquid. Continue cooking the chili on low heat for another 10 minutes, allowing the flavors to meld and the beans to heat through thoroughly.
Notes
- You can adjust the spice levels by adding extra chili powder or a pinch of cayenne pepper if you prefer it hotter.
- For a thicker chili, simmer longer to reduce excess liquid.
- Serve with toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro for extra flavor.
- This chili freezes well—store leftovers in airtight containers for up to 3 months.
