Chili Con Carne

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
Chili Con Carne

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.

Chili Con Carne

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.

Chili Con Carne

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.

★★★★★ 4.80 from 120 ratings

Chili Con Carne

yield: 4 servings
prep: 20 mins
cook: 20 mins
total: 50 mins
A hearty and spicy chili con carne perfect for a cozy dinner.
Chili Con Carne

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained
  • Salt and pepper to taste

Instructions

  1. 1
    Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
  2. 2
    Add the ground beef to the pot and cook until browned.
  3. 3
    Stir in the chili powder and cumin, and cook for another minute.
  4. 4
    Add the diced tomatoes and kidney beans. Bring to a simmer and cook for 45 minutes, stirring occasionally.
  5. 5
    Season with salt and pepper to taste before serving.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 350 caloriescal
Protein: 25 gramsg
Fat: 15 gramsg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 30 gramsg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!

Leave a Comment