Chili Con Carne Recipe

There’s something almost magical about a great pot of chili, isn’t there? It’s a hug in a bowl, a hearty, soul-warming dish that feels like home, no matter where you’re from.

My friend Mitchelle first introduced me to her version during a cozy housewarming lunch, and let me tell you, the joy was real. It was one of those meals that just sticks with you, inspiring you to run home and recreate that magic in your own kitchen.

What Makes a Great Chili Con Carne?

It’s all about the layers, really. A truly great chili isn’t just a random dump of ingredients into a pot; it’s a careful build-up of flavors.

You start with the savory foundation of browned meat and aromatics, then you add the deep, earthy spices, and finally, the rich, slow-simmered tomato and stock that brings it all together into a cohesive, beautiful mess.

The final texture should be thick and hearty, with every component—the tender meat, the soft beans, the rich sauce—melding into one another while still holding their own.

Ingredients Needed for the Recipe

• 500 grams beef mince
• 2 medium sized onions, finely chopped
• 4 fat cloves of garlic, minced
• 1 small green or fresh red chilli, deseeded (optional)
• 1 small red bell pepper, chopped (optional)
• 2-3 teaspoons plain red chilli powder
• 1/2 – 1 teaspoon paprika (optional)
• 1-1/4 teaspoons cumin powder
• 1 teaspoon dried marjoram or oregano
• 300 ml beef stock (or 2 stock cubes in 300ml water)
• 1 can (400 grams) tomatoes
• 2 tablespoons tomato puree
• 1 teaspoon sugar
• 1 can (400 grams) kidney beans
• 1-2 tablespoons oil
• salt to taste

How to make Chili Con Carne?

Preparing Your Ingredients

First things first, let’s get everything ready to go. This makes the actual cooking process feel like a calm, organized dance rather than a frantic scramble.

Go ahead and lightly rinse your mince if you prefer, then let it drain thoroughly in a colander. Chop those onions, mince the garlic, and get your spices measured out into little bowls.

Building the Flavor Base

Heat the oil in a deep, heavy-bottomed pot or wok over a medium flame. You want a nice, steady heat here.

Add the chopped onions and fry them until they turn soft and translucent, stirring occasionally. This is where the first layer of flavor starts, that sweet, savory foundation.

Introducing the Aromatics

Now, toss in the minced garlic, the fresh chilli, and the bell pepper if you’re using it. The smell that fills your kitchen at this point is just incredible.

Fry it all for just about half a minute—you’re not looking to brown the garlic, just to wake up its flavors and let it get friendly with the onions.

Browning the Beef

It’s time for the star of the show: the beef mince. Crumble it into the pot, breaking up any large clumps with your spoon.

Add the chilli powder, cumin powder, and oregano right onto the meat. Fry this for a good 2-3 minutes, letting the spices toast and the beef lose its raw, red color.

Creating the Simmering Sauce

Pour in that rich beef stock and the canned tomatoes. Give it a really good mix, scraping the bottom of the pot to get all those tasty browned bits incorporated.

Add salt to taste, and then stir in the tomato puree and that crucial teaspoon of sugar, which will balance the acidity of the tomatoes beautifully.

The Slow Simmer to Perfection

Reduce the heat to a gentle, happy simmer. Let it bubble away, uncovered, for about 15-20 minutes. This is where the flavors start to get to know each other.

Now, stir in your kidney beans. If they’re already very soft, you might add them a bit later, but generally, now is the time. Let it all cook for another 20-25 minutes, or until the meat is incredibly tender and the sauce has thickened up nicely. Don’t forget to stir occasionally to prevent any scorching.

The Final Touches

Take the pot off the heat. Your chili is ready! The aroma will be absolutely intoxicating.

Ladle it into bowls and garnish with a sprinkle of finely chopped raw onion or some fresh coriander for a bright, fresh finish. Serve it hot and watch the smiles appear.

Ingredient Substitutions: No Stress, Just Options

Don’t have canned tomatoes? No problem. You can use about 400 grams of fresh tomatoes. Just blanch them in boiling water for 8-10 minutes, cool them down, peel off the skins, and give them a rough chop before adding.

If you’d rather use dried kidney beans, simply soak about 3/4 cup of them in plenty of water for 10-12 hours. Then, drain, and cook them in a pressure cooker with fresh water and a little salt until they’re tender but not mushy.

Out of oregano or marjoram? A mix of Italian herbs works wonderfully here. You can even use one of those little sachets of dried oregano that sometimes come with pizza deliveries, if you’ve saved any.

Tips

That teaspoon of sugar is not a suggestion, it’s a secret weapon. It doesn’t make the chili sweet; it just rounds out the sharp tang from the tomatoes and creates a much more balanced, deep flavor.

Please, for the love of good chili, don’t skip on the spice. The chilli powder is there for flavor and balance, not just heat. If you reduce it too much, the tomato acidity can become overpowering.

Always bring your minced meat to room temperature before cooking. If it goes in cold from the fridge, it’s more likely to steam and clump together instead of browning nicely.

For an even richer, more complex flavor, a splash of red wine added with the stock is a game-changer. Don’t worry about the alcohol—it will cook off, leaving behind only its wonderful essence.

What to Serve With Your Chili?

The classic, no-fuss way is with a big pile of steaming white rice. It’s the perfect, simple base to soak up all that glorious sauce.

But don’t stop there! A crusty baguette for dipping is pure bliss. Or, for a real Tex-Mex experience, serve it with cornbread, over nachos, or even with a side of soft tortillas.

For a lighter touch, a simple, crisp green salad with a sharp vinaigrette on the side can cut through the richness of the chili perfectly.

Why This Dish is a Weeknight Hero

Honestly, its forgiving nature is its superpower. You don’t need to be a master chef to make a fantastic pot of chili.

It’s a one-pot wonder, meaning cleanup is an absolute breeze. And the leftovers? They’re arguably even better the next day, after the flavors have had more time to mingle and deepen in the fridge.

It’s also incredibly versatile and crowd-pleasing. It comfortably feeds a family or a group of friends without breaking the bank, and it welcomes all your own little tweaks and personal touches.