Let Me Tell You About This Chili
Hey friend! You know those days when you just want something hearty and warm to fill your belly and soul? That’s when I whip up my Chili Con Carne. This dish has been my go-to comfort food ever since I first tried it on a chilly (pun intended!) camping trip. We were out in the woods, the stars were twinkling, and the air was crisp. I remember thinking how perfect a bowl of spicy, meaty goodness would be, and voilà, Chili Con Carne came to the rescue.
Why You’ll Love This
I make this when I’m craving something that feels like a hug from the inside. My family goes crazy for this because it’s spicy, hearty, and just the right amount of messy (you know what I mean!). Sometimes, I’ll sneak in a little extra spice just to see who notices—keeps them on their toes. And honestly, the smell that fills the kitchen is reason enough to make it.
What You’ll Need
- 500g minced beef (or turkey if you prefer)
- 1 large onion, chopped (I’ve been known to use leeks instead when I’m feeling fancy)
- 2 cloves of garlic, minced
- 1 red bell pepper, diced (green works too, in a pinch)
- 400g can of chopped tomatoes
- 2 tbsp tomato puree
- 400g can of kidney beans, drained (black beans are a great substitute)
- 1 tsp ground cumin
- 2 tsp chili powder (or more, if you’re brave!)
- Salt and pepper to taste
- A splash of olive oil
How to Whip It Up
First things first, grab a large pot or pan. Heat up the olive oil over medium heat, and throw in the onions and garlic. Cook them until they’re soft and kind of translucent. Then, add the minced beef. Brown that meat good and proper! (This is when I usually sneak a taste—quality control, right?)
Once the beef is browned, add your bell pepper, tomatoes, tomato puree, and all those lovely spices. Stir it all together and let it simmer on low for about 20 minutes. Don’t worry if it looks a bit weird at this stage—it always does! Just keep stirring every now and then.
Finally, add the kidney beans, give it another stir, and let it all cook for 10 more minutes. This is usually when I start setting the table because I can’t wait any longer!
Some Notes From My Kitchen
I’ve tried tweaking the spice levels more times than I can count. If you’re ever in doubt, start with less chili powder—you can always add more later. And actually, I find it works better if you let it sit for a day before eating. The flavors just get better and better.
Fun Variations
I once tried adding dark chocolate into the mix (inspired by a friend who swears by it). It was—interesting. Not my cup of tea, but experiment away! Adding corn can be a nice touch if you want a bit of sweetness.
Tools and Workarounds
Don’t have a large pot? No worries. A deep skillet will do just fine; just be a bit more careful with your stirring.
Storing Your Chili
Store any leftovers (if you have any!) in an airtight container in the fridge. It will last for about 3 days, but honestly, in my house, it never lasts more than a day!
How We Like to Serve It
I usually serve this with a dollop of sour cream and a sprinkle of cheese on top. Sometimes, I’ll add some cornbread on the side—it’s a family tradition.
A Few Pro Tips
I once tried rushing this step of simmering and regretted it because the flavors just didn’t meld together. Take your time. Also, taste as you go. It’s easier to adjust flavors than to fix them later.
Answering Some Questions
Can I make this vegetarian? Absolutely! Swap the meat for a couple of extra types of beans or some lentils. It’s still super yummy.
Is there a way to make it less spicy? Sure thing. Just cut down on the chili powder, and maybe skip the fresh chili if you’re using it. Besides, you can always add spice later.