Chilli Con Carne

Today, we are making chili con carne. This dish is made with ground beef and kidney beans. It is perfect for autumn afternoons and chilly winter nights.

Chili Con Carne is high in protein, which ensures you have plenty of energy to power your weekdays. The best part of this recipe is that it’s 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 increases the cooking time by about an hour. However, we have a quicker solution: using ground beef, this will speed up the process without compromising the flavor. If you’re feeling adventurous, consider mixing ground beef with ground lamb for a unique twist. While many Mexicans swear by a blend of chilies, such as chipotle and ancho, these spices may not be readily available everywhere. In such cases, chili powder and paprika are excellent substitutes.

Now, let’s talk about the spices! Cumin, paprika, and oregano add depth to the chili con carne. For the base, we recommend using tomato paste, which imparts a rich, tomato flavor to the dish. Adding just a single beef bouillon cube will enhance the dish and contribute to its overall richness.

Some recipes suggest simmering chili con carne for up to 2 hours, but that’s only necessary when using beef cubes or chuck beef. With this recipe, you only need to simmer for 30 minutes, making it perfect for when you are short on time. For an extra touch of flavor, slice some jalapeño chilies and sprinkle mature cheddar cheese on top for a sharp and spicy kick.

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 preparing chili con carne, it’s important to go all in. Apple cider vinegar and Worcestershire sauce add tangy flavor to the dish. While tomato passata is optional, if you don’t have it, you can simply use tomato paste, which will give the beef a rich flavor.

Spices like cumin and cinnamon give the stew an earthy flavor, while paprika, ginger, and garlic powder add depth and character to the chili con carne. To garnish, try using jalapeño chilies and grated cheddar cheese, which make this recipe quite addictive. Alternatively, you can opt for store-bought chili seasoning—just use one whole packet (30-35 grams) or the equivalent of 3 tablespoons.

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.

The Chili Con Carne is ready to be served and enjoyed. This is a satisfying dish. Each bite of this delicious chili con carne reveals an earthiness of beans and warmth of spices. Adding jalapeño chilies on top or a light drizzle of hot sauce will amp up the heat.

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 rice or brown rice. The rice helps balance the dish’s spiciness, making the meal more complete and satisfying. Other popular options for serving chili con carne include white bread or garlic bread. The subtle sweetness of white bread enhances the dish’s overall flavor, while its soft texture makes each bite delicious and comforting. For a different texture, try pairing chili con carne with tortilla chips and guacamole. The crunchy tortilla chips, dipped in smooth guacamole, add a nutty, creamy flavor that beautifully complements the chili con carne. If you’re looking to add more heat to your dish, consider including pickled jalapeños for an extra kick.

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 its flavor and keep it fresh longer. When stored this way, chili con carne can last 4 to 5 days in the refrigerator and 2 to 3 months in the freezer. To reheat the chili, it’s best to use the stovetop. If it’s been kept in the refrigerator, heat it in a pan over medium-low heat for about five minutes, stirring occasionally. If it’s been frozen, begin by cooking it in a pan over medium-high heat to thaw. As it thaws, some water will be released from the chili. Continue cooking and stirring until the water has evaporated.

Expert tips

If you are using store-bought chili seasoning, omit the beef bouillon cube, as adding both can make the dish too salty. Worcestershire sauce is optional; you can substitute dark soy sauce or leave it out entirely. Apple cider vinegar helps balance the flavors in chili con carne. If you can’t find chili seasoning, most stores carry taco seasoning, which you can use as a substitute. The main difference between the two is heat level: taco seasoning has a stronger cumin flavor, while chili seasoning has more chili spice. If you want to increase the spiciness, you can add a teaspoon of chili powder.