1 pound (450g) ground beef or ground turkey
1 medium onion, chopped
3 cloves garlic, minced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 tablespoons chili powder
2 teaspoons cumin powder
1 teaspoon coriander powder
1 teaspoon guajillo powder (adjust to your spice preference)
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon vegetable oil
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro
Heat a large pot or Dutch oven over medium heat and add the vegetable oil.
Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they become translucent and fragrant.
Add the ground beef or turkey to the pot. Cook, breaking it up with a spoon, until it's browned and cooked through. If using beef, you may want to drain excess fat if there's a significant amount.
Stir in the chili powder, cumin powder, coriander powder, guajillo powder, and garlic powder. Mix well and let the spices toast for a minute or two to release their flavors.
Add the diced tomatoes and tomato paste. Stir to combine.
Add the drained kidney beans and black beans to the pot. Mix everything together.
Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes to allow the flavors to meld. You can simmer it for longer if you have the time, up to 1-2 hours for even richer flavor. Just be sure to stir occasionally and add a bit of water if it becomes too thick.
Season with salt and pepper to taste. Adjust the chili powder and guajillo powder if you want more heat.
Serve the chili hot, garnished with your choice of toppings, such as shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro.
Enjoy your homemade chili con carne with the delicious blend of spices and flavors!