Traditional Beef Chili con Carne

Name: Traditional Beef Chili con Carne
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mexico
Ingredients: 500 g of ground meat (pure beef); 400 g of kidney beans (cooked and drained); 400 g of crushed tomatoes (canned); 1 tbsp of tomato paste; 150 g of canned corn (drained); 1 yellow onion (sliced); 2 garlic cloves (chopped); 2 tbsp of olive oil; 1 tsp of ground cumin; 1 tsp of paprika (sweet); 1/2 tsp of chili powder; 200 ml of beef broth; 1 tsp of salt; 1/2 tsp of black pepper (ground); 4 sprigs of cilantro (leaves picked); 1 jalapeño pepper (cut into slices)

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Traditional chili con carne offers a tender texture and a sauce richly flavored with spices. Perfect for a warm dinner with friends or family, this Mexican-style classic is best enjoyed with white rice, corn tortillas or a little sour cream.

Total time: 1 h 10
Prep: 15 min
Cook: 55 min
Rest: 30 min
Difficulty: Easy
Per person: €2.38

By the CookinBreak team

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Nutrition facts

per serving · estimate

460kcal

Protein38 g32%
Carbs35 g30%
Fat20 g38%
Fiber11 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For incomparable depth of flavor, let the dish rest for 30 minutes before serving or reheat it the next day: the spices meld into the sauce and the meat becomes more tender.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 3 months in individual portions in zip bags or airtight containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Can be prepared the day before, the flavors develop.

Reheating : How do you reheat it?

Reheat in a saucepan over low heat, stirring, in the microwave (2-3 min, medium power) or in the oven (15-20 min at 160°C) until simmering.

Variations

Hand-cut version: replace the ground meat with beef chuck cut into 1 cm cubes for an authentic Tex-Mex texture.
Vegetarian version (sin carne): double the amount of kidney beans and add diced red bell pepper and sweet potatoes.
Spicier version: add a chopped jalapeño or a pinch of cayenne pepper as soon as the meat starts cooking.

Mistakes to avoid

Adding the beans at the start: they risk falling apart completely during the long simmer.
Burning the dry spices: toast them for only a minute with the meat and fat before adding the broth.
Cooking over too high a heat: a gentle simmer is essential to tenderize the meat and bring the sauce together harmoniously.

Frequently asked questions

Can I use dried kidney beans?

Yes, but you must soak them for 12 hours in cold water, then boil them for about 1 hour before adding them to your pot.

Which cut of beef should I choose for the ground beef?

Choose ground beef with 15% fat, from rib or chuck. A moderate fat content adds plenty of tenderness and keeps the meat from drying out.

How can I tone down the chili if the sauce is too spicy?

Add a spoonful of tomato paste with a touch of brown sugar, or serve the chili with a spoonful of thick sour cream or shredded cheese.

What sides should I serve with this chili con carne?

It goes perfectly with white basmati rice, warm corn tortillas, a few slices of ripe avocado and a touch of shredded cheddar sprinkled on at serving time.