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Chili con carne served with rice and tortilla chips
Authentic Mexican chili con carne with minced beef

Classic Chili con Carne

Author: Flavelo
Recipes Main Courses Quick Meals
Although many think it Mexican, Chili con Carne is born of Texas cowboy culture. A rich, thick ragu where beef depth is complemented by earthy cumin, chilli heat, and (in this version) sweetness of beans and corn. The more you reheat it, the better flavours meld.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Mexican-Texan

Ingredients

Equipment Needed

  • Large pot or deep frying pan
  • Wooden spoon
  • Knife and chopping board
  • Can opener

Instructions

1 ✓

Finely chop onion, crush garlic, and slice chilli. Rinse beans and corn.

Tip: Chilli heat comes from capsaicin, soluble in fat. If added to oil at start, entire dish becomes spicy.
2 ✓

Sauté onion in oil, then add garlic and fresh chilli. Fry for 1-2 minutes.

Tip: Frying onion caramelises sugars, giving base to flavours.
3 ✓

Add minced meat. Fry over high heat, stirring constantly, until whitened everywhere and broken down.

Tip: Browning (Maillard reaction) is important so meat doesn't taste boiled.
4 ✓

Sprinkle with cumin, paprika, salt, and pepper. Stir to release spice aromas.

Tip: Spices release true aroma when dissolved in fat.
5 ✓

Pour in tomatoes. If too thick, add a little water. Simmer under lid on low heat for 20 minutes.

Tip: Tomato acidity tenderises meat.
6 ✓

Stir in beans and corn. Cook for another 10 minutes to heat through and blend flavours.

Tip: Add beans only at end so they don't turn to mush.

Recipe FAQ

How to reduce spiciness?
Remove chilli seeds and veins (where most capsaicin is). If already done and too hot, dampen with sour cream, sugar, or chocolate.
Why rinse tinned beans?
Tin liquid is often salty and contains slimy starch which can alter dish taste and texture.

Ingredients

  • 500 g Minced beef
  • 1 pc Onion
  • 3 cloves Garlic
  • 400 g Chopped tomatoes (tinned)
  • 400 g Red kidney beans (tinned, drained)
  • 200 g Sweetcorn (tinned, drained)
  • 1 pc Fresh chilli pepper
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 2 tbsp Olive oil