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Chili con carne classic

Classic Chili con Carne

A tasty, spicy braise of beef, beans, and vegetables. This flavorful Mexican classic is a real crowd-pleaser — and yes, this cuisine runs hot. Tender beef, soft beans, and a fragrant sauce will win over everyone at the table.

Anna

Recipe author

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Composition / ingredients

Servings:

Beef fillet

250

Beans (boiled or canned)

200

Bell pepper

Celery stalk

0.5

Onion

Garlic

Tomatoes (in its own juice)

150

Vegetable oil

Salt

Ground hot pepper

Water

Ground black pepper

Spices dry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 23 % 6 g

Carbohydrates 42 % 11 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make classic chili con carne? Gather the ingredients. Use lean beef, or go straight for ground beef. Canned or pre-cooked beans both work (if pre-cooking, don't cook them all the way through). Use one large bell pepper or two smaller ones. If you can get fresh hot pepper instead of dried seasonings, that's the better choice. My tomatoes are puréed; you can use canned tomatoes in their juice or fresh ones with the skins removed.
Step 2:

Rinse the beef under cold running water and pat it dry. You can put it through a meat grinder or finely chop it with a sharp knife — I'll chop it.
Step 3:

Peel the onion and garlic. Finely chop them along with the celery. Set a deep skillet or heavy-bottomed pot over the heat and let it warm up. Add the vegetable oil and sauté the prepped vegetables until translucent.
Step 4:

Add the chopped beef or ground meat to the sautéed vegetables. Cook the meat and vegetables over medium heat for about 10 minutes. If you're using ground meat, break up the clumps as it cooks so there are no lumps.
Step 5:

Wash the bell pepper and remove the seeds and stem. Chop it up and add it to the meat, along with ground paprika and dry spices. Cook everything together, stirring, for 5–7 minutes. If you're using fresh hot pepper, add it at this stage too.
Step 6:

Add the chopped tomatoes and stir. For a richer flavor, you can add a teaspoon of tomato paste. Season with salt and ground black pepper.
Step 7:

Add the prepared beans and stir. Pour in enough boiling water to fully cover everything in the pan. Simmer covered over medium heat until done. If your beans are already fully cooked, hold off on adding them — simmer the meat on its own for about an hour first, then add the beans and simmer everything together for another 30 minutes. With canned beans, 10 minutes is enough.
Step 8:

Let the finished chili con carne rest in the covered pan for 10–15 minutes, then serve. I had this for dinner with boiled potatoes.

You can swap the beef for any other meat you like. Just keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast and turkey are leaner. And cooking time depends not only on the type of meat but also on the cut and how young or old it is.
One thing to keep in mind: the wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, see our guide.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge the right frying temperature, which oils are best for frying, and which to skip entirely, see our guide.