Main · Mexican
Chili con carne
Slow-cooked, deep, smoky. Cooks unattended while you do other things.
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
- 600 g ground beef
- 2 onions, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 800 g chopped tomatoes
- 400 g kidney beans, drained
- 400 g black beans, drained
- 2 tbsp chilli powder, adjust to taste
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 square dark chocolate
- sour cream, coriander, lime, to serve
Method
- Brown beef hard in a heavy pot, breaking it up.
- Add onions, soften. Stir in garlic, all spices, tomato paste; cook 2 min.
- Add tomatoes, beans, 200ml water. Simmer uncovered.
- Stir in chocolate if using. Salt to taste.
- Serve with rice, sour cream, coriander, a wedge of lime.
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.