Beans may not always be a kid-favourite food, but when they are transformed into a classic flavourful chili, they disappear in no time! Chili is a go-to in my kitchen at least few times a month, not only because it’s fast and delicious, but also because it’s a lifesaver for those busy or tricky days. You can also opt in for a bulk cook in a large pot, so you can freeze a few portions, and enjoy it in so many ways later on.
Let me share my version of this Mexican classic, so simple and flavourful to perfection.
What is Chili Con Carne
Chili Con Carne, or simply known as “chili,” is a traditional Mexican dish made with few types of beans, ground meat, tomato sauce, and a combo of spices.
It is so comforting, and so customizable, that it can be enjoyed on its own or repurposed into tacos, nachos, or even as a filling for some leftover tortilla wraps.
You can adjust the spiciness to suit your family preferences, making it as mild or as fiery as you like.
What kind of beans to use for the chili
I use a mix of different types of canned beans; I love using pinto, kidney, and black beans for variety and texture and flavour. But adding chickpeas for extra flavour and a fun appealing look is more fun. In my opinion, the more – the merrier.
What do you need
Here is what goes into making my version of Chili Con Carne:
- Mix of canned beans: I love mixing few different type of beans and usually get a can with few types of beans. Alternatively, you can use couple of cans of different beans and adjust ingredients and quantity accordingly.
- Chickpeas: For an extra layer of nutrients and creaminess, I always aim to add a handful of chickpeas. They are so delicious!
- Ground beef: I like to mix half beef half pork for extra fat, but if that’s not your preference, feel free to use beef only.
- Tomato Paste: The tomato paste is a must according to me. It adds a sweetness and smokiness that ties so well with all the flavours added.
- Chili Powder: The chili powder is used to bring the heat here. Start small and adjust based on your spice tolerance; you can always add more, but make sure you don’t over do it.
- Ground Cumin: Just a pinch of ground cumin will bring all the flavours a notch up, adding a nice warm touch.
- Onion: Onion is a must for adding natural sweetness and a rich base to almost any dish.
- Garlic: Let’s be honest – no savory dish is complete without a pinch of garlic added. Garlic is non-negotiable in my kitchen.
- Mushrooms: Here is my personal touch – cremini mushrooms for their meaty texture and umami flavour. My son loves them is almost everything he can, so they are a staple in my chili always.
- Carrots: A small carrot adds a hint of sweetness, nutrients, and vibrant colour. So I do not see a reason why a carrot won’t be added.
- Smoked Paprika: This spice adds a lovely smokiness that complements so well with the spiciness of the chili powder.
- Salt and Black Pepper: Season to taste.
- Tomato Sauce: To make the chili saucy and rich, I like to use tomato sauce, whether it will be homemade or store-bought, it always works great.
- Brown Sugar – tomato paste adds some acidity that sugar will nicely balance.
The Best Chili Con Carne (with a bit of a twist)
Course: Dinner, MainCuisine: MexicanDifficulty: Medium4
servings30
minutes40
minutes1
hour10
minutesLet me show you how to make this simple delicious classic Chilli Con Carne with a bit f a twist. It is the perfect meal for busy families that want to enjoy a good food.
Ingredients
1 can of mix beans (400 ml)
1 can canned chickpeas
400 gr ground beef
2 tablespoons tomato paste
1/4 cup homemade (or store bought) tomato sauce
1 small onion
1 medium sized carrot
200 gr cremini mushrooms
2-3 garlic cloves
1 tablespoon brown sugar
salt and pepper to taste
1 tablespoon chilli powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
fresh cilantro (to finish)
olive oil
Directions
- In a Dutch oven over medium heat heat a drizzle of olive oil. Add the chopped onions, carrots, and garlic, and sauté for 5–7 minutes until softened.
- With a wet towel, clean the mushrooms and slice; add them to cook with the rest of the vegetables until their juices are released and evaporated.
- Add the ground meat breaking it up as it cooks. Stir well until fully browned and well combined with the vegetables.
- Toss all the spices: chili powder, cumin, smoked paprika, salt, and pepper, and mix well.
- Add the tomato paste, tomato sauce, and a bit of brown sugar. Mix everything well to incorporate.
- Lower the heat to medium-low, cover with a lid, and let it simmer for 20–30 minutes, stirring occasionally to prevent sticking or burning.
- Once the chili thickens to the desired consistency, turn off the heat and cover to rest for at least 15 minutes. Keep it covered until serving to let the flavours mold nicely.
- For serving, I go very simple - I like chopping some fresh cilantro, toss it over and that’s it. Easy-simple-delicious!
Notes
- Toppings are completely optional and very flexible: from simple chopped cilantro, to tortilla chips, parmesan cheese or some grated cheddar.
- If you like some spicy kick, sprinkle some chilli flakes or chopped fresh chilli peppers.
How to serve
I go very simple – I like serving the chili with some fresh cilantro tossed over and that’s it. Easy-simple-delicious!
How to store
You first need to allow your chili to cool completely before transferring it into airtight containers. And as such freeze it for up to one month. The frozen chili becomes your secret weapon and a best friend for busy days; simply reheat and it will taste just as delicious. Whether you need a quick dinner or a comfort meal to save the day, this dish will quickly become one of your favorites!
Spread the word
Don’t forget to let me know how your Chili Con Carne turned out! Share the recipe with friends and family, and spread the word for some inspiration.
Explore other recipes
Find something you like and make a whole meal. Let’s explore and tell me what you liked the most! Can’t wait to hear from you.
