Description
A hearty and flavorful Chili Con Carne recipe featuring ground beef simmered with tomatoes, kidney beans, and a blend of spices. Perfect for a comforting meal served over rice or with corn chips, tortillas, and your favorite toppings like sour cream, cheese, and coriander.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, diced (brown, white, yellow)
- 1 red capsicum (bell pepper), diced
- 1 lb / 500g beef mince / ground beef
- 3 tbsp tomato paste
- 800g / 28 oz can crushed tomato
- 14 oz / 420g can red kidney beans, drained (or other beans)
- 2 beef bouillon cubes, crumbled
- 1 1/2 tsp sugar (any type)
- 1/2 – 1 1/2 cups / 125 – 375 ml water
- 1 – 2 tsp cayenne pepper (adjust to taste)
- 4 tsp paprika powder
- 5 tsp cumin powder
- 2 tsp garlic powder (or onion powder)
- 2 tsp onion powder
- 2 tsp oregano
- 1 1/2 tsp cooking salt / kosher salt
Serving Suggestions
- Rice
- Corn chips
- Tortillas
- Sour cream or yoghurt
- Grated cheese
- Coriander / cilantro
Instructions
- Prepare Aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and diced onion. Cook for 1 minute, then add diced red capsicum and cook for an additional 2 minutes until the onion becomes translucent.
- Brown the Beef: Increase heat to high and add the ground beef to the skillet. Cook while breaking up the meat with a spoon, until it is mostly browned and no longer pink.
- Add Spice Mix: Sprinkle all the listed spices (cayenne pepper, paprika, cumin, garlic powder, onion powder, oregano) over the browned beef. Stir and cook until the beef is browned all over to release extra flavors from the spices.
- Add Remaining Ingredients: Mix in tomato paste, crushed tomatoes, drained kidney beans, crumbled beef bouillon cubes, sugar, and water. For a quick cook, use 1/2 cup (125 ml) water; for slow cook, use 1 1/2 cups (375 ml). Bring the mixture to a simmer.
- Simmer for Quick Cook: For the quicker version, reduce heat to medium-low, keep the pan uncovered, and let the chili simmer gently for 20 to 40 minutes, stirring occasionally.
- Or Slow Cook: For slower cooking, cover the skillet, reduce heat to low, and let the chili simmer very gently for 1.5 to 2 hours. This tenderizes the flavors deeply.
- Season to Taste: Just before serving, adjust the salt as needed to suit your preference.
- Serve: Serve the chili hot over cooked rice, or ladle into bowls alongside corn chips or warm tortillas. Offer toppings like sour cream, grated cheese, and fresh coriander for added flavor.
Notes
- Note 1: Beef bouillon cubes add rich depth of flavor; crumbling them ensures even distribution.
- Note 2: Adjust cayenne pepper quantity according to your preferred spice level.
- Note 3: You can use a slow cooker if you prefer; transfer ingredients to a slow cooker and cook on low for 1.5 to 2 hours.
- Note 4: Cooking times may vary slightly with different stoves or equipment; adjust accordingly.
- Note 5: Serving with rice, corn chips, or tortillas adds variety and texture to the meal.
- Note 6: Toppings like sour cream, yoghurt, grated cheese, and fresh coriander complement the chili beautifully.
- Note 7: Leftover chili can be refrigerated for up to 3 days or frozen for longer storage.
