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Chili, AKA Chili with Meat or Chili con Carne

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Adjust Servings:
1 cup of Kidney beans or 2 cans of canned kidney or pinto beans (400 g each)
1 kg of Minced beef
2 cans of Italian canned tomatos 2 x 400g each of canned tomatoes or passata
750 ml of Beef stock approximately or water
3 tbsp. of Extra Virgin olive oil
2 Onion
2 Carrot
3 Paprika red
4 cloves of Garlic
2 Chili fresh or to taste, or use ground chili
Necessary spices:
1tbsp. of Cumin whole
1 stick Cinnamon
1.5 tbsp. of Smoked paprika
4 tbsp. of Parsley leaves or 2 tbsp. of dried parsley
to taste Salt
Spices optional:
to taste Grounded black pepper
1 Bay leaf
2 Pimento
1 Clove

Chili, AKA Chili with Meat or Chili con Carne

  • Dairy-Free
  • Gluten-Free
  • 1 h 30 min
  • Serves 8
  • Medium


  • Vegetables:

  • Necessary spices:

  • Spices optional:



Chili con Carne, a beloved American dish, has roots reaching back thousands of years to its origins in Mexico. Indigenous people cooked meat with chili peppers and local herbs and spices.

By the 19th century, Chili con Carne started to be sold on the streets of Texas and gradually gained popularity as a street food. Back then, the dish mainly consisted of meat and chili.

As time passed, the dish evolved, replenishing with new ingredients like beans, tomatoes, carrots, onions and added spices.

The history of this dish is as rich as its flavor!

This gorgeous hot and spicy dish is both flavorful and nutritious. I highly recommend making a big batch to enjoy.

Bon Appétit!

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To make this dish, you can use canned beans. First, drain the juice and rinse the beans under running water.
However, it is better to boil the beans yourself, especially if anyone eating them experiences bloating.
Soak the beans in plenty of cool water for 24 to 48 hours before boiling. Change the water every 6 hours.
Boil the soaked beans in freshwater (without salt!) until they fully cook. The boiling time depends on how long the beans have been stored. Typically, it takes 25 to 30 minutes in a pressure cooker and 45 minutes to 1 hour on the stove (at a low boil!).
Check the beans to see if they are done by gently squeezing them between your fingers. They should crush easily into a smooth puree.
Rinse the cooked beans. You can use them right away or cool and store them in the fridge. This step can be done beforehand so the beans will be on hand by the time you make the chili.


Cut onions, carrots and bell peppers into small cubes. Dice the chili very finely and mince the garlic finely.
Heat olive oil in a large Dutch oven and sauté vegetables over medium heat until the onions are translucent for approximately 10 minutes. Then, add garlic and chili and sauté them together for another 1 or 2 minutes.
After that, add the meat and sauté together until the meat loses its pink color. While stirring, break up large pieces of ground meat to avoid lumps.
Next, add the cumin and smoked paprika to the mixture and cook together for another 2 to 3 minutes, stirring.


Add the beans and tomatoes to the meat in the Dutch oven. You can chop the tomatoes beforehand using a food processor, knead them with your hands, or use Passata. Also, add a cinnamon stick and dried parsley (or other desired spices) to the Dutch oven.
Finally, add broth (or water) into the Dutch oven until you achieve the consistency of a thick soup. Season it with salt and pepper to your taste, possibly adding chili if you want the dish to be spicier.
Stir the Chili con Carne and bring it to a boil. Then, reduce the heat and simmer it for about an hour. Add broth or water gradually as the dish thickens to achieve a medium-thick stew consistency.
If desired, add fresh chopped herbs at the end of cooking.
Bon Appétit!

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