Chilli Con Carne

Chilli con carne is not just a flavourful dish; it is considered a hearty comfort food, perfect for cool autumn afternoons and chilly winter nights. The Mexicans were quite innovative when they came up with this recipe, ‘chilli con carne‘ comprises a combination of ground beef and kidney beans.

It is full of protein, which ensures that you have plenty of energy to power up your weekdays. The best part about this recipe is that it is super-easy to make at home. All you have to do is add everything to a pot and simmer on medium-low heat.

What Makes a Great Chilli Con Carne?

Traditional chilli con carne uses beef chuck, which increases the cooking time by one hour. We’ve got a faster solution for you: using ground beef will speed up the process without sacrificing the flavour. If you’re feeling adventurous, consider mixing ground beef with ground lamb. Many Mexicans swear by a blend of chilies such as chipotle and ancho spice; however, these spices are not always available in different parts of the world. Chili powder and paprika powder are great substitutes.

Let’s talk about the spices! Cumin, paprika powder, and oregano add character to the chili con carne. And, for the base, we recommend tomato paste. Tomato paste adds a rich and tomatoey flavour to the chili. Just a single beef bouillon cube will elevate the dish and add a rich depth of flavour.

Now, some recipes will tell you that you need to simmer the chili con carne for two hours. That’s only if you’re using beef cubes or chuck beef. This recipe takes 30 minutes to simmer, which is perfect for many people who are short on time. For an extra touch of flavour, slice up some jalapeno chilies and sprinkle some mature cheddar cheese for that sharp flavour with a touch of heat.

Ingredients

Beef Mince, Beef Bouillon cube, Apple Cider Vinegar, Water, Tomato paste, Worcestershire sauce, Olive oil, Kidney Beans, Bell peppers, Large Onion, Garlic cloves, Cumin powder, Paprika powder, Ginger powder, Salt, Dried Oregano, Garlic powder.

When it comes to chili con carne, there are no half-measures. The combination of apple cider vinegar and Worcestershire sauce adds a lovely, tangy, umami taste to the stew. Tomato passata is optional; if you don’t have it, you can use tomato paste only, which will add a rich flavour to the beefiness.

Spices such as cumin and cinnamon enrich the stew with an earthy flavour. Paprika, ginger, and garlic powder round up the flavours and add character to the chilli con carne. Jalapeno chilies and grated cheddar cheese are used as garnish, making this chili con carne recipe quite addictive. You can also use store-bought chili seasoning. Use one whole packet (30-35 grams) or the equivalent of 3 tbsp.

Instructions

Finely chop the onion and garlic. Chop the bell peppers into ⅔ inch cubes. Drain the brine from the canned beans and set them aside.

Preheat a pan over medium-low heat, drizzle with olive oil, and add the chopped onions and garlic to the pan. Sauté the onions and garlic for five to six minutes, then add the chopped bell peppers. Add the cumin powder, paprika powder, ginger powder, and the garlic powder.

Add the Water, Worcestershire sauce, Beef bouillon cube, tomato paste, and apple cider vinegar. Drain the kidney beans from the can and rinse them well under running water. This will eliminate any residual material on the beans and give the chili con carne a clean flavour. Add the kidney beans and the minced beef to the pot. Also, add the dried oregano and salt. Use a spatula or a ladle to separate the minced meat by gently pressing it down.

The minced meat pieces should be smaller than half an inch, which will better absorb the soup’s flavours and make each spoonful taste amazing.

Cook the added ingredients for thirty minutes on medium-low heat with the lid closed. Stir the soup occasionally to prevent burning. Serve the chili con carne with rolls, bread, or rice.

What to Serve with Chilli con carne?

One of the most traditional ways to enjoy chilli con carne is with a bowl of steamed white or brown rice. Rice helps balance the dish’s spicy kick, making the meal complete and fulfilling. Other ways to enjoy chili con carne include serving it with white bread or garlic bread. The subtle sweetness of the white bread enhances the dish’s overall flavour, and its soft texture makes every bite delicious and comforting.  

Chilli con carne with tortilla chips and guacamole will add a contrasting yet exciting texture to the dish. The crunchy tortilla chips, dipped into smooth guacamole, add a nutty, creamy flavour to the chilli con carne, making every bite delightful. If you are ready for some more spice in your chilli con carne, add some pickled jalapeños to boost the heat.

How do you store and reheat the chili con carne?

Allow the chilli con carne to cool down before storing it in the fridge. Transfer the chili to an airtight container to preserve the flavour’s and keep it fresh for a more extended period. Chilli con carne stored in this method can last up to four to five days in the refrigerator and two to three months in the freezer. To reheat, it is best to do so on the stovetop.

If kept in the refrigerator, cook it in a pan on medium-low heat for five minutes while stirring. If kept in the deep freeze, cook it in a pan on medium-high heat to thaw it first. While thawing, water will be released from the chili. Continue to cook while stirring the chili until the water has evaporated.

Expert tips

If using store-bought chili seasoning, omit the beef bouillon cube. Adding both of these ingredients to the recipe will make the dish salty. 

Worcestershire sauce is optional; you can use dark soy sauce instead or leave it out entirely. The apple cider vinegar will balance out the flavours of the chili con carne. 

What if you can’t find chili seasoning? Most stores will have taco packet spice; you can use that instead as a substitute. The main difference between the two seasonings is the heat. Taco seasoning has more cumin notes, whilst chili seasoning has a higher amount of the chili spice. You can add a teaspoon of chili powder for more spice.