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Main · Mexican

Chili con carne

Slow-cooked, deep, smoky. Cooks unattended while you do other things.

90 min 35 min hands-on Serves 6 Mexican Kid friendly

Chili con carne is a hearty, spiced stew of beef, beans, and tomatoes that simmers into deep, warming comfort. It rewards a long, gentle cook and a thoughtful spice mix. It is a great batch-cook that freezes well and tastes even better reheated.

Ingredients

  • 1 tbsp vegetable oil
  • 600 g ground beef
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp chilli powder, mild; adjust to taste
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 2 tbsp tomato paste
  • 800 g chopped tomatoes, 2 tins
  • 200 ml water
  • 400 g kidney beans, 1 x 400g tin, drained and rinsed
  • 400 g black beans, 1 x 400g tin, drained and rinsed
  • 1 square dark chocolate, or 1 tsp cocoa (optional)
  • salt, to taste
  • 450 g long-grain rice, to serve
  • 150 g sour cream, to serve
  • 1 small bunch coriander, to serve
  • 1 lime, cut into wedges

Method

  1. Heat the oil in a large, heavy casserole (at least 26cm) over a high heat. Add the beef, press it flat and leave it for 3 to 4 minutes to brown underneath before breaking it up. Keep going until it is deeply browned all over and the liquid has gone, 8 to 10 minutes. Browning is where the flavour comes from.
  2. Turn the heat down to medium. Add the onions and a pinch of salt and cook, stirring and scraping up the browned bits from the bottom, until soft and translucent, 6 to 8 minutes.
  3. Stir in the garlic, chilli powder, paprika, cumin and tomato paste. Cook, stirring, until the spices darken and smell toasty, 1 to 2 minutes. Frying them in the fat is what wakes them up.
  4. Pour in the tomatoes and the water, using it to rinse out the tins. Bring to a bubble, then turn the heat down to low so it barely blips and cook, uncovered, for 25 to 30 minutes, stirring every 10 minutes, until it has thickened slightly and oil starts to pool at the edges.
  5. Stir in the beans and simmer for another 15 to 20 minutes, until the chili is thick and rich and a spoon drawn through it leaves a trail. Add a splash of water if it gets too thick before then.
  6. While the beans simmer, start the rice. Rinse it until the water runs almost clear, then bring it to the boil over a high heat with 750ml of water and a pinch of salt. Cover, turn to the lowest heat and cook until the water is absorbed and steam holes dot the surface, 10 to 12 minutes, then leave it covered off the heat.
  7. Stir in the chocolate (or cocoa), if using, until it melts: it adds depth, not sweetness. Season with salt and taste for heat. Let it sit off the heat for 5 minutes. Cool any leftovers quickly and refrigerate within 2 hours; they keep 3 days, or freeze for 3 months.
  8. Fluff the rice with a fork, spoon the chili over bowls of it and top each with a spoonful of sour cream and a scatter of coriander. Put the lime wedges on the table so everyone can squeeze over their own; the sharpness lifts the richness.

Tips

  • Brown the mince well and toast the ground spices in the fat to build a deep, savoury base.
  • Let it simmer low and slow so the flavours meld and the sauce thickens.
  • A square of dark chocolate or a spoon of cocoa stirred in adds richness and depth.

Common questions

Can I make chili ahead?

Yes, it improves overnight as the flavours develop. It keeps for several days in the fridge and freezes well.

How do I thicken chili?

Simmer it uncovered to reduce, or mash some of the beans into the sauce. A little masa or cornflour also works.