Chili con carne recipe

If you’re looking for a hearty, flavorful meal that will fill your kitchen with mouthwatering smells and keep everyone coming back for more, then my chili con carne recipe is exactly what you need. I’ve been making this dish for years, and it’s one of those meals that just gets better every time I make it. Whether you’re cooking for yourself, your family, or a group of friends, this chili always hits the spot.

The beauty of this chili con carne recipe lies in its simplicity. It’s not fussy, but it packs so much flavor. Trust me, once you try it, you’ll wonder why you ever settled for store-bought chili. Plus, it’s super customizable! If you like it extra spicy, add more chili powder. If you prefer it milder, you can adjust the heat. Either way, it’s a win.

Let’s Get Cooking: How to Make My Chili Con Carne

Making this Chili Con Carne is so easy, and it all starts with a few basic ingredients. Here’s how I do it:
Prepare the Veggies: First, chop the onion, red pepper, and garlic cloves. This step only takes a minute or two, but it sets the base for all the flavors to come.
Cook the Onion: I heat a tablespoon of oil in a pan over medium heat. Once the oil is hot, I add the chopped onion and cook it for about 5 minutes, stirring occasionally until the onion becomes soft and slightly translucent. It’s the perfect starting point for all the other ingredients to shine.
Add the Spices and Veggies: Next, I throw in the garlic, red pepper, chili powder, paprika, and ground cumin. The spices fill the air with such a comforting aroma! I cook everything for another 5 minutes, stirring occasionally, so the veggies soften and the spices infuse the mixture.
Brown the Minced Beef: Now comes the best part, adding the lean minced beef! I increase the heat a bit and break up the beef with a spoon, cooking it for about 5 minutes until it’s browned and fully cooked. At this stage, I make sure there are no pink bits left.

Add the Liquid and Tomatoes: Once the beef is browned, I add a beef stock cube into 300 ml of hot water and pour it into the pan. Then, I add a can of chopped tomatoes, marjoram, sugar, salt, pepper, and a good squirt of tomato purée. Stir everything together and bring it to a boil. The smell is amazing already!
Simmer the Chili: I turn down the heat to low, cover the pan, and let it simmer for 10 minutes. This gives the sauce time to thicken and lets all the flavors develop. Sometimes, if it starts to look a little dry, I’ll add a splash of water, just a few tablespoons to keep it nice and saucy.
Add the Kidney Beans: After simmering, the chili is starting to look rich and flavorful, so I drain and rinse a can of kidney beans and stir them into the pot. I bring the whole thing back to a boil and cook for another 5 minutes without the lid. If it looks too thick, I’ll add more water to reach the consistency I like.
Season to Taste: I always taste the chili before serving to check the seasoning. You’d be surprised how much salt and pepper it needs to really bring the flavors together. Add as much as you like to get it just right!
Serve and Enjoy: Once everything is cooked and seasoned, it’s time to serve! I love pairing this chili con carne with plain boiled rice and a dollop of sour cream on top for a little extra richness. You can also serve it with crusty bread for dipping.

Why You’ll Love This Chili Con Carne

I’m confident that once you try this recipe, it will quickly become one of your go-to meals. It’s satisfying, flavorful, and the perfect comfort food, whether it’s a chilly day or just a busy weeknight. Plus, it’s so versatile. You can adjust the heat to your liking, add more veggies, or even use a different type of bean if you prefer.
This chili con carne is also great for meal prepping. It stores well in the fridge for a couple of days, and it’s even better the next day when all the flavors have had time to meld together.

A Few Tips for the Best Chili Con Carne

• Spice It Up: If you like your chili extra spicy, feel free to add more chili powder or even throw in a chopped jalapeño pepper for extra heat.
• Beef vs. Turkey: You can easily swap the minced beef for ground turkey if you prefer a leaner option.
• Add Veggies: Feel free to sneak in some extra vegetables like carrots, celery, or even sweetcorn to make it even heartier.
• Let It Simmer: The longer the chili simmers, the better it tastes. Letting it cook low and slow allows the flavors to really develop, so don’t rush the process!