Name: Chilli Con Carne
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 500 g Beef Mince; 1 Beef Bouillon cube; 2 tsp Apple Cider Vinegar; 1½ cup Water; 3 Tbsp Tomato sauce; 2 tsp Worcestershire sauce; 3 Tbsp Olive oil; 2 Kidney Bean (- Cans); 2 Bell peppers (- Cubed); 1 Large Onion (– ½ inch Cubes); 4 Garlic cloves ( - minced); 50 g Jalapeno (– roughly chopped); 2 Red Chilies (- Mild); 500 g Tomato Passata; 6 tsp Cumin powder; 4 tsp Paprika powder; 1 tsp Ginger powder; 1 tsp Sugar; 1 tsp Salt; 1 tsp Cinnamon powder; 1 Tbsp Dried Oregano; 1 Tbsp Garlic powder

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Chilli con carne is a rich and hearty dish that is quite spectacular. The flavours are meant to be bold with a touch of heat. The combination of beef mince with kidney beans means that you’ll have enough energy to power up your busy weekdays.

And 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 chili con carne uses beef chuck, which takes longer to cook. So we’ve come up with a clever solution. Although we’re pretty certain that there are other people who use ground beef, too, using ground beef is a convenient and fast way to enjoy this delightful meal. Some people use a combination of beef and lamb.

Many Mexicans love to use a blend of different dried chilies, such as chipotle and ancho. However, those ingredients are not found everywhere. Therefore, chili powder or paprika powder will work just as well.

Let’s talk about the spices! In Chilli Con Carne, the spices are everything. Cumin, paprika powder, cinnamon powder, and oregano are absolute musts for an authentic experience.

To create that perfect thick base, one must not forget the tomatoes; you can use canned tomatoes or a jar of tomato passata. And if you love tomatoes, we’ve used a secret ingredient to amplify that flavor! It is called tomato paste! That condensed version of tomatoes adds a ton of richness to the chili con carne. Adding a beef bouillon cube adds that extra layer of beefiness. Resist the urge to add another bouillon cube; it will make the chili con carne too salty. One is more than enough.

Some people say you must simmer the chili con carne for two hours. However, that is only necessary if you’re using beef chunks. This recipe will take 30 to 35 minutes max. Remember, if the chili con carne sits overnight in the fridge, it will enhance the taste, as the spices will have more time to develop their flavors. So this recipe is time efficient and will only reduce your electricity bill. That is a win-win! Make sure to pin this recipe for future use. 😊

In terms of garnishes, sliced jalapeno chilies, and mature cheddar cheese add depth to the flavour. Other options include a dollop of sour cream and perhaps slices of avocado to add texture.

Ingredients

Beef Mince, Beef Bouillon cube, Apple Cider Vinegar, Water, Tomato paste, Worcestershire sauce, Olive oil, Kidney Bean, Bell peppers, Large Onion, Garlic cloves, Jalapeno, Red Chilies, Tomato Passata, Cumin powder, Paprika powder, Ginger powder, Sugar, 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 flavors and add character to the chili con carne. Sugar helps to balance the acidity of the tomatoes. Jalapeno chilies and grated cheddar cheese are used as garnish, making this chili con carne recipe quite addictive.

Instructions

Prepare the ingredients: Cut the onion into ½ inch cubes. Chop the bell peppers into ⅔ inch cubes. Gather the spices, such as cumin powder, garlic powder, ginger powder, paprika powder, sugar, cinnamon powder, and dried oregano, into a small bowl. Drain the brine from the canned beans and set them aside. Collect the other necessary ingredients and have them ready for cooking. Preparation is everything.

Finely chop the onion and garlic, allowing the aromatic ingredients to blend into the soup. This step also ensures that the soup will have a touch of sweetness without adding too much sugar. The best part is that the chunky bits of the bell pepper will absorb the soup’s liquid, making every spoonful full of flavour.

Stir-fry the vegetables and spices: Preheat a pan to medium-low heat, drizzle the olive oil, and add the chopped onions and garlic to the pot. Fry the aromatics for two minutes, then add the chopped bell peppers.

Thoroughly stir everything and cook the mixture for one minute. Then add the spices, such as cumin powder, paprika powder, cinnamon powder, ginger powder, garlic powder, and sugar. If the mixture is dry, feel free to add one tablespoon of olive oil.

The sugar in this recipe balances the acidity of the tomato passata. The amount of sugar can be increased or decreased according to your taste. Keep in mind that the cooked onions will provide the natural sweetness.

Cook the soup base: Add the tomato passata, water, Worcestershire sauce, beef bouillon cube, tomato sauce, and apple cider vinegar. Stir to mix the ingredients.

Cook the kidney beans and the minced beef: 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 to balance the spicy kick of the dish and also makes the meal complete and fulfilling. Other ways to enjoy chili con carne include white 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.

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 and creamy flavor to the chili con carne, making every bite delightful and enjoyable. If you are ready for some more spice in your chili 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 chili con carne to cool down before storing it in the fridge. Transfer the chili to an airtight container to preserve the flavours and keep it fresh for a longer period. Chili 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 on a pan on medium-low heat for five minutes while stirring. If kept in the deep freeze, cook it on a pan on medium-high heat to first thaw. While thawing, water will be released from the chili. Continue to cook while stirring the chili until the water has evaporated.