Chili con Carne
A Tex-Mex bowl of comfort: ground beef and kidney beans simmered with tomatoes and chili spices into a rich, spicy stew. Made in one pot and topped with sour cream, cheese, and cilantro — great with rice, tortillas, or corn chips.
Ingredients
- Ground beef · or beef + pork500 g
- Onion · diced1
- Garlic · minced3 cloves
- Bell pepper · diced, optional1
- Kidney beans · rinsed, ~400g1 can
- Canned tomatoes · chopped, 400g1 can
- Tomato paste2 tbsp
- Beef stock1 cup
- Olive oil2 tbsp
- Spices
- Chili powder2 tbsp
- Ground cumin1 tbsp
- Oregano1 tsp
- Salt & pepper · to taste
- Toppings
- Sour cream, cheese, cilantro · to taste
Steps
- ⏲ 5 min
Heat the olive oil in a pot and cook the onion, then add the garlic and bell pepper and cook until soft.
- ⏲ 6 min
Add the ground beef and brown it, breaking up the clumps.
- ⏲ 2 min
Stir in the chili powder, cumin, and oregano for 30 seconds to bloom, then add the tomato paste and cook briefly.
- ⏲ 3 min
Pour in the canned tomatoes, beans, and stock, and season with salt and pepper. Bring to a boil, then lower the heat.
- ⏲ 35 min
Simmer partly covered for 30-40 minutes, stirring, until thick.
- ⏲ 1 min
Ladle into bowls and top with sour cream, cheese, and cilantro. Serve with rice, tortillas, or corn chips.
Tips & Variations
Variations
- Chili cheese fries/nachos: Spoon it over fries or nachos.
- White chicken chili: Chicken, white beans, and green chilies.
- Vegetarian chili: Beans, lentils, and mushrooms instead of meat.
- Spicier: Add jalapenos or chipotle.
Tips
- Bloom the spices in the oil to unlock their flavor.
- The longer it simmers, the deeper it tastes — go over an hour if you can.
- Thin with stock or water; if too loose, reduce uncovered.
- It's even better the next day after resting in the fridge.
- A square of dark chocolate or a spoon of coffee adds hidden depth.
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