Chili con carne with beef and beans Recipe
Chili con carne is a thick, warming stew with beef and beans, especially popular in the southern states of the USA. It’s often served at games, family gatherings, and movie nights, because it’s easy to make a big pot and everyone can help themselves to as much as they want. The flavors are a bit reminiscent of Mexican dishes, but the American version is more meaty and hearty.
This chili con carne is rich, hearty, and full of flavor, with tender beef, creamy beans, and a well-balanced blend of spices. It’s easy to scale up for a crowd, tastes even better the next day, and works both as a main dish and as a base for creative toppings and sides.
Chef's tips
Brown the meat well so it develops a deep, roasted flavor—don’t rush this step. Taste the chili a few times while it simmers and adjust the seasoning gradually with salt, chili, and cumin. If the acidity of the tomatoes is too strong, you can balance it with a pinch of sugar or a splash of stock.
How to serve
Serve the chili in bowls with rice, nachos, or crusty bread. Offer toppings such as sour cream, grated cheese, chopped cilantro or parsley, sliced jalapeños, and lime wedges so everyone can customize their portion. It also works great as a filling for baked potatoes, tacos, or burritos.
Ingredients
- beef - 600 g
- red beans - 480 g
- tomatoes - 800 g
- onion - 1 piece
- bell pepper - 1 piece
- garlic - 3 cloves
- corn - 150 g
- oil - 20 ml
- chili pepper - 5 g
- cumin - 4 g
- sweet paprika - 6 g
- stock - 300 ml
- salt
- black pepper
Preparation
- Peel the onion and dice it finely. Remove the seeds and core from the bell pepper and cut it into cubes. Finely chop the garlic.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–5 minutes, stirring, until it softens and becomes slightly translucent but is not yet browned.
- Add the garlic and bell pepper and cook for another 3–4 minutes, until the pepper softens slightly.
- Increase the heat to medium-high and add the ground beef. Break up the meat with a spatula and cook for about 8–10 minutes, until it turns completely brown and there are no raw pink pieces left.
- Add the sweet paprika, cumin, and chili pepper. Stir for about 1 minute, until the spices become very fragrant.
- Add the canned tomatoes with their juice and the stock. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for about 20 minutes, stirring every few minutes.
- Add the drained and rinsed beans and the corn. Stir and cook for another 10–15 minutes, until the sauce thickens noticeably. If it becomes too thick, add a little water.
- Finally, season to taste with salt and black pepper. Serve hot.
Storage
No storage information available for this dish.
I like to cook this chili a day in advance—the flavors meld and deepen overnight, and reheating makes it even better. It’s one of those dishes that can easily become a house favorite for casual get-togethers and cozy evenings at home.
