I made a bunch of it the other day and then what was left ended up in the freezer. I am pretty sure that it this savory homemade chili con carne will taste as good as a pasta sauce or a bowl of hot spicy bean and meat soup to soothe a late night craving… But don’t tell anyone.
I don’t know what ingredients you like to add to your chili con carne recipe but I like to keep my chili version pretty simple actually. Minced pork or beef (I honestly prefer the coarser beef mince), canned tomatoes, a good dash of ground cumin, dried red chili for heat, beans (black or kidney beans, depends on what I have in my pantry that day) and bell peppers. Those are my chili con carne essentials then! But go ahead and add extra corn, vegetables or more beans!
Chili Con Carne My Style!
What are your favorite toppings? Grated cheddar cheese, cream cheese, guacamole… whatever you prefer! I kept it simple: grated cheese, chopped raw onion and some fresh cilantro leaves.
You can replace the spices in this recipe by homemade taco seasoning!
If there’s leftover chili con carne (that doesn’t happen too often mind you), I also love to make some super savory chili hot dogs the day after: bread roll, baked sausages, topped with a lovely scoop of hot chili con carne, grated cheese and sour cream… Scroll down to the second recipe on this page for more instructions! You can also add some hot beef stock to your leftover chili con carne and make a quick chili soup. The perfect bowl of comfort bean soup…
Or how about one of my latest creations: chilli con carne meatballs! Instead of adding the minced meat to the other ingredients, I made a bunch of meatballs of it and added them to the tomato bean sauce. That one was a huge succes at my dinner table! Try that one out for sure!
Are you looking for a vegetarian chili sin carne? Then check my veggie chili!
- 2 lbs ground beef (900 g)
- 1 small onion chopped
- 1 tbsp ground cumin
- 4 medium garlic cloves chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 2 tsp coriander powder
- 1 small red chili
- 1 lb canned chopped tomatoes (450 g)
- olive oil
- 1 lb canned black beans (450 g)
Add the onion and garlic, chili and a splash of olive oil to a large pan.
Place this over medium heat and gently cook the ingredients for 5 minutes until a little soft. Then also add the chopped bell pepper.
Cook the vegetables for 3 minutes. Then add the beef.
Stir the ingredients well. Break up any large chunks. Fry the meat for 7 to 10 minutes until it's cooked through. Season with the ground cumin and coriander and a pinch of salt.
Than also add the canned tomatoes and black beans.
Stir the ingredients well. Then turn the heat up high and bring the chili to a rolling boil. Turn the heat low again, cover the pan and let the chili simmer for an hour. Check regularly to make sure it doesn’t burn. Add extra water if necessary. In the end check the seasoning of the chili and add extra ground cumin, coriander, pepper or salt to taste if necessary.
Stir the chili. Then take the pan off the heat and let the chili rest for another 10 minutes. Remove the chili pepper. Scoop the hot chili con carne onto deep plates and serve with your favorite topping of grated cheese, cream cheese or guacamole.
Chili Hot Dogs
Got leftover chili con carne? Then here’s a great idea! Chili con carne in a hot dog bun, you’ll love it! For this recipe I used leftover chili from last night’s dinner but you can also make a small batch of chili from scratch.
Add a baked sausage. Top it with awesome flavors that go so well with it: finely diced tomato and spicy (pickled) jalapeño pepper, cheddar cheese, sour cream and fresh cilantro… You can even add guacamole if you like!
Needless to say that this was one hell of a lunch treat…
- 2 hot dog buns
- 2 fresh sausages
- 6 tbsp leftover chili con carne
- 1 small fresh tomato
- a handful cheddar cheese shredded
- 2 tbsp sour cream
- 1 small jalapeño pepper (fresh or pickled)
- 1 tbsp red onion chopped
- a handful fresh cilantro
- olive oil
- Pour a little olive oil in a non-stick pan and add the sausages.
- Place the pan over medium-high heat and brown the sausages on all sides until cooked through.
- Finely dice the fresh tomato and the green pepper. Cut the buns in half lengthwise and spread some of the leftover chili con carne on them. Top each with a baked sausage.
- Cover with the remaining chili con carne. Sprinkle with the grated cheddar cheese, diced tomato, jalapeño and red onion. Finish with some sour cream and fresh cilantro. Serve.