Write a comment
Chili con carne – Easy Recipe
Chili con carne is the iconic Mexican spicy meat-and-bean stew — ground beef, tomato-vegetable sauce, red beans, and a heat blend of fresh chili and dried spices, all sautéed in a deep frying pan and merged into a rich, comforting whole. Add a splash of beef broth and the dish becomes a soup; reduce it longer and it becomes a thicker filling for tortillas or burritos. The spice level is fully adjustable, from family-friendly to fiery.
The recipe yields 4 generous servings at 117 kcal per 100 g — substantial but not overly heavy. Total time about 35 minutes from start to finish.
Ingredients
Show ingredients
- ground beef – 500 g;
- fresh tomatoes – 300 g;
- bell pepper – 2 pcs;
- white onion – 150 g;
- hot chili pepper – to taste;
- garlic – 4 cloves;
- red boiled or canned beans – 500 g (net weight without liquid);
- tomato paste – 50 g;
- cilantro – a large bunch;
- dried garlic – 1.5 tsp;
- paprika – 1.5 tsp;
- coriander – 1.5 tsp;
- salt, freshly ground pepper – to taste.
Preparation
- I prepare the ingredients. Canned tomatoes in their own juice are a perfectly valid substitute for fresh. For dry beans: soak in cold water for 2 hours, then cook with salt 40-50 minutes until soft. Canned red beans (drained, rinsed) save time without quality loss.
- Because the cook is fast, every component must be prepped before the heat goes on. The bell pepper should keep visible structure (not dissolve into the sauce), so I cut it into larger-than-average pieces — about 2 cm chunks — after removing seeds and stem.
- I finely chop the hot chili pepper to the heat level I want. More pepper or seeds-in for serious heat; less or seeds-removed for milder.
- I cut the tomatoes into rough pieces for the blender or meat grinder.
- I grind the tomatoes into a smooth liquid paste — fresh-tomato sauce concentrate.
- I cut the onion into thin quarter rings — these will soften but keep some texture in the finished dish.
- I finely chop the garlic with a knife and divide it into two equal portions — half goes in early, half goes in at the end. The split-garlic technique gives both deep mellow garlic notes and bright fresh garlic punch.
- I finely chop the cilantro including the lower stems — the stems carry as much flavour as the leaves and shouldn't be wasted.
- With everything prepped, I heat the oil in the deep frying pan over high heat. First in goes the first half of the garlic for a quick aromatic sauté.
- As soon as the garlic perfumes the oil, I add the onion and cook until just-softening — about 2 minutes over high heat.
- I add the ground beef, breaking up clumps with a spatula. Sauté over high heat for 5-6 minutes until most of the meat juice has evaporated and the meat starts taking on colour.
- I season the meat with salt and the dried spices (dried garlic, paprika, coriander, freshly ground pepper) and mix well so every piece is coated.
- I add the bell pepper and chili pepper. The peppers need only 2-3 minutes of stewing — they should soften slightly but not collapse.
- Now in goes the tomato paste plus the crushed fresh tomatoes. I drop the heat to medium and let the mixture come back to a boil.
- Finally I add the beans. Simmer 7 minutes to let everything meld, stirring periodically and tasting. Adjust salt and seasonings as needed; if the tomatoes were tart, 2-3 tsp of sugar balances the acidity beautifully.
- I turn off the heat and stir in the chopped cilantro — fragrant herbs added off-heat keep their fresh aroma.
- Then in goes the second half of the chopped garlic. Off-heat raw garlic in the still-hot mixture releases its sharp, bright character — this is the signature finishing touch that distinguishes great chili from ordinary.
Chili con carne should be served hot, while it's at peak fragrance and heat. Mexican tradition serves it with corn tortillas; lavash bread cut into pieces and toasted in the oven works as a fine substitute base for spooning the chili onto. The dish is hearty, intensely flavoured, and absolutely worth loving.
Tips and Tricks
Tip 1. THE SPLIT-GARLIC TECHNIQUE IS THE FLAVOUR SECRET. Step 7's instruction to divide garlic into two halves — half early, half off-heat at the end — is what separates good chili from great chili. Cooked garlic gives the deep mellow base; raw garlic added off-heat carries bright pungent notes. Both flavours coexist in the finished dish in a way that single-addition garlic can't replicate. This technique works for any garlicky stew, not just chili.
Tip 2. KEEP THE BELL PEPPER CHUNKS LARGE. Step 2's larger-than-average bell pepper pieces are calibrated to retain texture during the brief cook. Fine-diced peppers dissolve into the sauce and lose distinct presence; 2 cm chunks soften but stay identifiable in every bite. The textural contrast between meat, beans, and pepper chunks defines authentic chili. For another tomato-based beef stew worth comparing, see Chashushuli Georgian Style.
Tip 3. ADJUST SPICINESS PRECISELY. The hot chili pepper amount is the main heat dial; the dried spices add complexity, not heat. For mild family-friendly chili: half a deseeded chili. For medium: one whole chili with seeds. For traditional Mexican fire: 2 chilis with seeds plus 0.5 tsp cayenne. Adding a 0.5 tsp of smoked paprika alongside the regular paprika gives a beautiful smoky undertone reminiscent of charred chipotle peppers. Layer heat carefully — you can always add more, but you can't take it out.
Tip 4. SOUP VS THICK STEW VS BURRITO FILLING. The same base recipe transforms with cook time and liquid. As written: medium-thick stew. Add 200 ml beef broth and simmer 5 more minutes: chili soup served in bowls with sour cream. Cook 10 more minutes uncovered to reduce: dense filling for burritos, tacos, or stuffed peppers. Cool completely and the flavours deepen further — leftover chili the next day is even better. For another hearty beef-and-vegetable stew worth comparing, try Beef Stroganoff with Mushrooms.
Frequently Asked Questions
What's the right beef for chili con carne?
Coarsely ground beef chuck (15-20% fat) gives the best texture and flavour — fattier ground beef makes the chili overly greasy, leaner beef gives a dry result. Pre-ground supermarket beef works fine; for premium results, grind whole chuck or a chuck/short-rib blend at home using the coarse plate. Avoid ground beef labelled "extra lean" (5-10% fat) — too lean for slow simmering, the meat dries out. The 15-20% fat range gives the rich mouthfeel that makes chili comforting.
Can I use pinto or black beans instead of red?
Yes — bean variety is a regional preference, not a strict rule. Red kidney beans are the most common in Tex-Mex chili tradition. Pinto beans give a creamier texture and are favoured in Mexican-American chili. Black beans add visual contrast and a slightly sweeter flavour. White beans (cannellini) are unusual but produce a "white chili" variation. Cooking time stays identical; the soaked-and-cooked or canned-drained handling is the same regardless of bean colour.
How do I store and reheat leftovers?
Refrigerated in an airtight container, chili keeps 4 days easily and actually tastes better on day 2 — the flavours have time to fully meld. Reheat over medium heat with a splash of water if the chili has thickened too much during storage. Microwave reheating works (3 minutes per portion, stirring halfway) but isn't quite as good as stovetop. Frozen storage: 3 months in zip bags or rigid containers. Thaw overnight in the fridge before reheating.
What sides go with chili con carne?
The classic Mexican accompaniments: corn tortillas (warmed), lime wedges, sour cream or Mexican crema, grated sharp cheddar or queso fresco, sliced jalapeños, and fresh cilantro for garnish. Add diced raw onion and avocado chunks for layered freshness. The American Southwestern tradition serves chili over rice or with cornbread. For one-bowl meals: top a baked potato with chili and cheese for the diner-classic chili-stuffed potato. The chili itself is intense; mild sides balance the experience.
