Chili con Carne

Ingredients

• 250 g ground beef
• 1 can (400 g) crushed tomatoes
• 1 can (200 g) red kidney beans, drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~100 g dried to yield ~200 g cooked)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika (smoked if you have it)
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water or beef broth

For serving:

• Rice or crusty bread
• Sour cream
• Grated cheddar cheese
• Sliced spring onion or fresh cilantro
• Tortilla chips

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Instructions

1. Sauté the aromatics

1. Heat 1 tbsp olive oil in a pot or deep skillet over medium heat.
2. Add the diced onion and bell pepper.
3. Cook for 4–5 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.

2. Brown the beef

1. Add the ground beef to the pot.
2. Break it up with a spoon.
3. Cook over medium-high heat for 5–6 minutes until browned and no longer pink.
4. Drain any excess fat if needed.

3. Add spices

1. Add chili powder, cumin, paprika, oregano, salt, and pepper.
2. Stir well and cook for 1 minute to toast the spices. You’ll smell it immediately.

4. Simmer

1. Pour in the crushed tomatoes and water (or broth).
2. Stir everything together, scraping up any browned bits from the bottom.
3. Bring to a gentle boil, then reduce heat to low.
4. Cover partially with a lid and simmer for 25–30 minutes, stirring occasionally.
5. The sauce should thicken and the flavors should come together.

5. Add the beans

1. Stir in the drained kidney beans.
2. Cook for another 5–10 minutes until the beans are heated through and the chili is thick and rich.
3. Taste and adjust salt, pepper, or chili powder if needed.

6. Serve

1. Ladle into bowls over rice, or serve with crusty bread.
2. Top with sour cream, grated cheddar, spring onion or cilantro, and tortilla chips on the side.

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Tips

• The longer it simmers, the better it gets. If you have time, let it go for an hour on very low heat. Add a splash of water if it gets too thick.
• Heat level: 1 tbsp chili powder gives a moderate, family-friendly heat. Add more, or a diced fresh chili or cayenne pepper, if you like it spicy.
• Day 2 chili is the best chili. The flavors deepen overnight. Refrigerate and reheat the next day — it’ll be even better.
• Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

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Vegetarian Variation

Omit the ground beef and use one of these instead:

Replacement	Amount	Prep	Notes
Mixed beans (kidney + black beans)	2 cans (400 g total drained) or ~200 g dried (soak overnight, simmer 45–60 min until tender)	Add in step 5	Hearty and protein-rich
Soy mince / textured vegetable protein	100 g dry	Rehydrate per package instructions, add in step 2	Closest to the original texture
Diced mushrooms + lentils	200 g mushrooms + 1/2 cup dry brown lentils	Cook mushrooms with the onion, add lentils with the tomatoes	Earthy and satisfying, lentils need the full simmer time

For all vegetarian versions, add 1 tbsp soy sauce or a crumbled vegetable stock cube with the tomatoes for extra depth of flavor.

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Result

A rich, thick, deeply spiced chili with tender beef and creamy kidney beans in a tomato-based sauce. Comforting, warming, and perfect for a cold evening. Even better the next day.