Chili Con Carne
Ingredients
700 g Beef (minced)
5 Onion (yellow)
2 Bell peppers (red)
2 Carrot
4 can Tomatoes (canned) 400g can
4 can red kidney beans 400g/240g drained weight can
1 can sweet corn 120g can
1 tbsp Tomato paste
1 tbsp chili powder can be replaced by cayenne pepper
1 tbsp Cumin (ground)
1 tbsp unsweetened cocoa powder
1 tbsp Sugar (caster)
olive oil
salt
Instructions
- Peel the onions and dice the red peppers and carrots into small cubes. Set them aside.
- In a large, heavy-bottomed pot, heat a bit of oil. Saut the onions and let them cook for a few minutes. Add the ground beef and cook for a few additional minutes while breaking it up with a spoon.
- Add the mixture of diced vegetables: tomatoes, peppers, and corn, along with the tomato paste. Stir everything together and let it simmer, covered.
- Add the tomatoes, peppers, carrots, drained red kidney beans, corn and seasoning. Mix everything together and let it simmer gently for 45 minutes, stirring occasionally. Adjust seasoning as needed. Add a bit of water if necessary to maintain the desired consistency.
Notes
The cocoa powder isn't a gimmick; it's the secret ingredient that adds a deep, round richness without a hint of chocolate. For maximum flavour, let the onions and beef cook until they fond sticks to the bottom of the pot before adding the tomatoes—that caramelised crust is flavour gold. The pro tip is to rinse your canned kidney beans until the water runs clear; it removes the starchy slime that can muddy the sauce. And truly, this chili is always better the next day, once the spices have settled into a proper, un-rushed harmony. If you love this kind of big, bold, one-pot comfort, you should absolutely try my Pastelón (Puerto Rican Plantain Lasagna) or Creole Sausage Stew (Rougail de Saucisses) next. They follow the same no-nonsense, flavour-first philosophy.
FAQs
Is it necessary to use all four cans of kidney beans?
This recipe is designed to be a hearty, high-volume dish. Using four cans creates a very bean-heavy chili, which is economical and great for feeding a crowd. For a more meat-centric chili, you can reduce it to two cans. Always drain and rinse canned beans to remove the starchy liquid.
Why is there cocoa powder in chili?
This is a classic “secret ingredient.” Unsweetened cocoa powder (or a square of dark chocolate) adds a deep, rich, slightly earthy background note that complements the tomatoes and spices beautifully. It does not make the chili taste like chocolate; it adds complexity.
Can I make this in a slow cooker or pressure cooker?
Slow Cooker:Â Brown the mince and soften the onions first, then transfer everything to the slow cooker. Cook on LOW for 6-8 hours.
Pressure Cooker/Instant Pot: Use the Sauté function for the browning steps. Add all other ingredients (except the corn and beans if you prefer them firmer). Pressure cook on HIGH for 15 minutes, then allow a natural pressure release for 10 minutes. Stir in the corn and beans after cooking to warm through.
My chili is too watery. How do I thicken it?
Remove the lid and let it simmer for an extra 10-15 minutes to reduce and concentrate. You can also mash a portion of the beans against the side of the pot with a spoon to release their starch. Avoid adding flour directly; if you must, mix a tablespoon with a little water to make a slurry and stir it in.
How can I adjust the spice level?
The 1 tablespoon of chili powder provides a mild to medium heat. To increase heat, add a pinch of cayenne pepper or finely chopped fresh chili (like jalapeño) with the vegetables. To decrease heat, use a mild chili powder and ensure no seeds are included. Always taste and adjust at the end.
Can I freeze chili con carne?
Yes, it freezes exceptionally well for up to 3 months. Cool completely, then portion into airtight containers or freezer bags. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water if needed.
What’s the best way to serve it?
As a main dish, it’s perfect with plain rice, crusty bread, or baked potatoes. Classic toppings include shredded cheese, sour cream, sliced jalapeños, diced raw onion, fresh coriander (cilantro), and a squeeze of lime.
Do I have to use beef mince?
No. You can use turkey mince, pork mince, or a plant-based mince alternative. For a textured, “chunkier” chili, try using diced stewing beef and extending the simmering time to 1.5-2 hours until the meat is tender.
Is it okay to use dried kidney beans instead of canned?
Yes, but you must prepare them correctly. Dried kidney beans contain a toxin that is only destroyed by boiling. Soak them overnight, drain, then boil vigorously in fresh water for at least 10 minutes before reducing to a simmer until tender (about 45-60 minutes). Do not add them to the chili raw or use the soaking water.
How long will leftovers keep in the fridge?
Stored in an airtight container, it will keep for 3-4 days. The flavour often improves on the second day. Reheat thoroughly on the stovetop or in the microwave.
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