Experience the bold flavors of Mexico with this hearty, delicious Chili con Carne. A warming dish packed with beef, beans, and spices, it’s the perfect comfort food for any occasion. Even if you’ve never cooked Mexican cuisine, this simple recipe will guide you to authentic, mouthwatering results.
Preparation Time
- Prep Time: 120 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients (Serves Four People)
- 500 grams ground beef (or beef chunks)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans (400 grams each) red kidney beans, drained and rinsed
- 1 can (400 grams) diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 500 ml beef broth or water
- 1 tablespoon olive oil
- Fresh cilantro or parsley, chopped (for garnish)
- Sour cream and shredded cheese (for serving, optional)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Sauté the Aromatics
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring to prevent burning.
Step 2: Brown the Beef
Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Cook until the beef is browned, about 6-8 minutes. Drain off any excess fat if needed.
Step 3: Add the Vegetables
Stir in the diced red and green bell peppers. Cook for another 3-4 minutes until the peppers begin to soften.
Step 4: Incorporate the Spices
Add the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well, letting the spices coat the beef and vegetables for 1-2 minutes to release their flavors.
Step 5: Add Tomatoes and Beans
Pour in the diced tomatoes (with their juice), tomato paste, and beef broth. Stir in the kidney beans. Bring the mixture to a boil, then reduce the heat to low.
Step 6: Simmer the Chili
Cover the pot and let the chili simmer for about 45 minutes, stirring occasionally. This allows the flavors to meld together. Add more broth or water as needed if the chili becomes too thick.
Step 7: Final Seasoning and Serve
Taste and adjust the seasoning with more salt, pepper, or chili powder if desired. Once ready, ladle the chili into bowls and garnish with fresh cilantro or parsley. Serve with sour cream and shredded cheese for extra indulgence, if desired.
Tips and Tricks
- Balance the Heat: If you’re new to chili, you can adjust the spice level by reducing the chili powder or omitting the cayenne pepper. You can always add more spice later if needed.
- Use Good Beef: For the best flavor, use ground beef with a bit of fat, around 80% lean. You can also use diced beef chunks for a more authentic texture.
- Simmering Time: The longer you let the chili simmer, the deeper the flavor becomes. If you have time, let it cook for 30 minutes on low.
- Beans Optional: Beans are often left out of traditional Mexican chili. Feel free to omit them if you prefer a more classic version.
Alternative Preparation Suggestions
- Slow Cooker Method: Brown the beef and sauté the vegetables in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Vegetarian Chili: Swap the beef for extra beans or a meat substitute like soy mince or lentils. You can also add more vegetables like zucchini or corn for extra texture.
Serving Suggestions
- With Rice or Cornbread: Serve your chili with fluffy white rice or homemade cornbread to soak up the delicious sauce.
- As a Topping: Chili makes a great addition to baked potatoes, nachos, or even a bed of tortilla chips for a quick Tex-Mex-inspired meal.
- Tortillas: Serve the chili with warm tortillas for a Mexican touch, perfect for scooping up each flavorful bite.
Wine Pairing
Pair your Chili con Carne with a robust red wine like Zinfandel, Syrah, or Malbec. These wines complement the beef’s hearty flavors and the spices’ heat, balancing the dish with their bold, fruity notes.
Nutritional Information (Per Serving)
- Calories: 400 kcal
- Protein: 30g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 6g
- Sodium: 800mg
Dietary Modifications
- Gluten-Free: This chili is naturally gluten-free; ensure your broth and toppings are free from gluten-containing ingredients.
- Dairy-Free: Omit the sour cream and cheese, or use plant-based alternatives for a dairy-free version.
- Low-Sodium: To make the recipe suitable for a low-sodium diet, use low-sodium broth and reduce the salt.
Storage Suggestions
- Refrigeration: Chili can be stored in an airtight container for up to 3 days.
- Freezing: You can freeze chili for up to 2 months. To reheat, thaw overnight in the fridge and warm it on the stove or microwave. If necessary, add a little water or broth to loosen it up.
About Chili con Carne
Chili con Carne (Spanish for “chili with meat”) is a dish that originated in northern Mexico or southern Texas. Traditionally, it was a simple stew made with dried chili peppers and beef, often cooked outdoors by cowboys. Over time, this recipe has evolved into a beloved classic with variations across the United States and Mexico, each region adding its twist, whether beans, tomatoes, or various spices.
Cultural Context
The origins of Chili con Carne date back to the 18th century when Spanish settlers and Native Americans in Texas and Mexico would prepare spicy stews. By the 19th century, Chili con Carne had become a staple of Texan cuisine, particularly in San Antonio, where it was sold in markets by women known as “Chili Queens”. Today, Chili con Carne is enjoyed worldwide, from backyard barbecues to fine dining, as a hearty, comforting dish with deep roots in Mexican and Tex-Mex cuisine.
