Picture a steaming bowl of chili con carne, its rich aroma filling your kitchen with warmth and inviting comfort.
There’s something uniquely gratifying about this hearty Mexican classic, a dish that’s as easy to prepare as it’s to savor.
Simple ingredients transform over a gentle simmer, melding into a robust and satisfying meal.
Whether it’s a chilly evening or a casual gathering, let’s bring this cozy dish to life together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 chopping board
- 1 measuring cup
- 1 can opener
Ingredients
- 500 grams ground beef
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 400 grams canned kidney beans, drained
- 1 cup beef stock
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chili Con Carne, follow this timeline:
- Reading Time (5 minutes)
- Spend a few minutes reading through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Prep Work (15 minutes)
- Gather equipment: large pot, wooden spoon, knife, chopping board, measuring cup, and can opener.
- Chop the onion, mince the garlic, and chop the red and green bell peppers.
- Measure out the spices and other ingredients.
- Cooking Time (1 hour 30 minutes)
- 0:00 – 0:05: Heat olive oil in a large pot over medium heat.
- 0:05 – 0:15: Sauté chopped onion and minced garlic until the onion is translucent.
- 0:15 – 0:25: Add ground beef to the pot and cook until browned.
- 0:25 – 0:30: Stir in chopped red and green bell peppers and cook for 5 minutes.
- 0:30 – 0:35: Add canned tomatoes, tomato paste, and beef stock.
- 0:35 – 0:40: Mix in ground cumin, chili powder, paprika, salt, and pepper.
- 0:40 – 1:40: Bring mixture to a boil, reduce heat, and let it simmer for 1 hour, stirring occasionally.
- 1:40 – 1:55: Add drained kidney beans and simmer for an additional 15 minutes.
- Resting Time (10 minutes)
- 1:55 – 2:05: Remove the pot from heat and let the chili rest before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Add the ground beef to the pot and cook until browned.
Stir in the chopped red and green bell peppers and cook for another 5 minutes.
Add the canned tomatoes, tomato paste, and beef stock to the pot.
Mix in the ground cumin, chili powder, paprika, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
Add the drained kidney beans to the pot and simmer for an additional 15 minutes.
Remove the pot from heat and let the chili rest for 10 minutes before serving.
Serving Tips
- Rice: Serve the chili over a bed of steamed white or brown rice to soak up the flavorful sauce.
- Cornbread: Pair with a slice of warm cornbread for a sweet and savory complement.
- Tortilla Chips: Use tortilla chips as a crunchy accompaniment or for scooping up the chili.
- Baked Potatoes: Top a baked potato with chili for a hearty and filling meal.
- Avocado Slices: Garnish with fresh avocado slices for a creamy texture and added freshness.
Storage
To store Chili Con Carne, let it cool completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days.
Alternatively, freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chili Con Carne, allow it to cool completely.
Transfer to airtight containers or freezer bags, and label with the date.
Freeze for up to 3 months.
Thaw in the fridge overnight.
Reheating
When reheating Chili Con Carne, use a pot over low heat.
Stir occasionally to guarantee even heating.
Alternatively, microwave in short intervals.
Stir in between to prevent uneven warming.
Final Thoughts
Chili con carne is a classic Mexican dish that combines savory flavors and hearty ingredients.
It’s perfect for family dinners or gatherings with friends.
By following the recipe, you can create a delicious meal that’s sure to impress.
Remember to adjust the level of spiciness to suit your taste preference.
Preparing the chili a day in advance can enhance the flavors as the spices have more time to meld.
Enjoy your homemade chili con carne and consider pairing it with rice or fresh bread for a complete meal.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Beef?
Absolutely, you can substitute beef with ground turkey, chicken, or pork. Use the same 500 grams for precise balance. Each meat will infuse unique flavors, so adjust spices to maintain the chili’s robust character.
How Can I Make This Recipe Vegetarian?
Replace the ground beef with 500 grams of canned black beans or lentils. Use vegetable stock instead of beef stock. Enhance flavor by adding 1 teaspoon smoked paprika and 1 teaspoon oregano. Adjust spices to taste.
What Side Dishes Pair Well With Chili Con Carne?
You can pair chili con carne with cornbread for a sweet contrast, or serve it with fluffy white rice for a hearty combo. Add a crisp green salad or steamed broccoli for a revitalizing, balanced meal.
Can I Substitute Fresh Tomatoes for Canned Tomatoes?
You can substitute fresh tomatoes for canned. Use about 450 grams of fresh tomatoes, peeled and chopped. Sauté them longer to reduce moisture and enhance flavor. Adjust seasoning to taste, as fresh tomatoes might be less concentrated.
How Can I Thicken the Chili if It’s Too Watery?
To thicken your chili, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water, then stir it into the chili. Let it simmer for a few minutes, allowing the mixture to thicken to your desired consistency.
Chili Con Carne
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 chopping board
- 1 measuring cup
- 1 can opener
Ingredients
- 500 grams ground beef
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 400 grams canned kidney beans drained
- 1 cup beef stock
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Add the ground beef to the pot and cook until browned.
- Stir in the chopped red and green bell peppers and cook for another 5 minutes.
- Add the canned tomatoes, tomato paste, and beef stock to the pot.
- Mix in the ground cumin, chili powder, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
- Add the drained kidney beans to the pot and simmer for an additional 15 minutes.
- Remove the pot from heat and let the chili rest for 10 minutes before serving.
Notes
