Name: Chilli Con Carne
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 500 grams Beef Mince; 1 Beef Bouillon cube; 2 tsp Apple Cider Vinegar; 1½ cup Water; 75 grams Tomato paste; 2 tsp Worcestershire sauce; 3 Tbsp Cooking oil; 2 Kidney Bean (- Cans); 2 Bell peppers (- Cubed); 1 Large Onion (– ½ inch Cubes); 4 Garlic cloves ( - minced); 50 grams Jalapeno (– roughly chopped); 2 Red Chilies (- Mild); 250 grams Tomato Passata; 5 tsp Cumin powder; 1 tsp Paprika powder; 1 tsp Ginger powder; 1 tsp Salt; 1 tsp Cinnamon powder; 1 Tbsp Dried Oregano; 1 Tbsp Garlic powder

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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 will increase 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, cinnamon, and oregano add character to the chili con carne. And, for the base, we recommend a combination of tomato paste and passata sauce. You might feel tempted to use passata sauce only; however, tomato paste adds a rich and tomatoey flavor to the chili. Just a single beef bouillon cube will elevate the dish and add a rich depth of flavor.

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, Jalapeno, Red Chilies, Tomato Passata, Cumin powder, Paprika powder, Ginger powder, Salt, Cinnamon powder, 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, along with tomato paste, adds a rich flavour to the beefiness. Beef mince and kidney beans contribute the perfect combination of vegetable protein and meat protein.

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 chili con carne. Jalapeno chilies and grated cheddar cheese are used as garnish, making this chili con carne recipe quite addictive.

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

Add the tomato passata, Water, Worcestershire sauce, Beef bouillon cube, tomato paste, and apple cider vinegar. 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 down on it.

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 chili con carne is with a bowl of steamed white or brown rice. Rice helps balance the spicy kick of the dish, 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 overall flavour of the dish, and its soft texture makes every bite delicious and comforting.

Chili 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 and creamy flavour to the chili con carne, making every bite delightful. If you are ready for some more spice in your chilli con carne, then add some pickled jalapeños to your meal 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.