Chili Con Carne Recipe

Boil soaked dried beans in salted water until soft, about 2 hours or until tender. (Alternatively, you can cook the beans in a pressure cooker for 45 minutes.) Drain and set aside. (Skip this step if using canned beans.)

Heat 1 tablespoon oil in a large pot. Sauté garlic until fragrant and light brown. Add onions; cook until translucent, about 1 minute. Add celery and carrots; cook until tender, about 1 minute. Set vegetables aside. 

In the same pot, heat the rest of the oil over high heat. Add beef; cook until brown. Season with salt and pepper.

Return the vegetables to the pot and mix until well incorporated. Season with cumin, chili powder, paprika, sugar, salt, and pepper. Add ¹?³ cup water, stir, and simmer for 1 hour. If the beef is too dry, keep adding water once in a while until desired consistency is achieved.

Add tomato sauce and cooked beans. Simmer for 1½ hours. Taste then adjust seasoning. 

Top chili con carne with cheese and drizzle with sour cream. Serve with nacho chips, lettuce, and onions.