Chili con carne

Bowl of butter chicken in creamy tomato sauce, garnished with cilantro, cheddar, jalapeños and lime, served with rice.

A hearty bowl of chili con carne, featuring minced beef, kidney beans, and vibrant vegetables in a rich, smoky sauce, garnished with fresh cilantro, jalapeños and cheddar cheese.

🇫🇮 Recipe available in Finnish here. Resepti suomeksi täällä.

Chili con carne, undoubtedly one of the most versatile foods in the world. It has found its way into various dishes I’ve made in the past from jacket potatoes and nachos to rice and tortillas. I’m sure you have a few favourites as well.

Chili con carne, despite its Spanish name meaning chilies with meat, originates from Texas with some Mexican influences. After doing some research I found out the original chili con carne has no beans and it’s made from bigger pieces of meat instead of mince. But hey, this version is certainly tasty as well — and it’s super easy to make.

Its simplicity and the ability to make a large batch at once make it a convenient choice for anyone. Moreover, freezing the leftovers allows for easy reheating later. Honestly, the dish becomes even more delightful the next day, as the spices have had time to meld and intensify their flavors.

Now, let’s talk about the spicy level — the hot topic (pun intended) of any dish. Whether you prefer a mild or fiery experience, chili con carne caters to your taste buds. You can add as much or as little chili as your heart desires. My version strikes a surprisingly mild balance, with a subtle warmth from the cayenne pepper. For those seeking an even spicier experience, you can incorporate fresh chilies or increase the amount of cayenne pepper in the mixture.

I hope you enjoy this version of chili con carne!


Chili Con Carne

Total: 1h 40min | Prep: 25min | Cook: 1h 15min

Servings: 6

This chili con carne is a hearty, flavorful dish featuring tender minced beef simmered with smoky guajillo and ancho chilies, vibrant vegetables, and warming spices. Perfectly comforting, it’s a crowd-pleaser with just the right amount of heat and richness.

Adjust Servings

Ingredients

  • 500.0 gminced beef
  • 3.0 dried guajillo chilies
  • 2.0 dried ancho chilies
  • 1.0 onion, finely chopped
  • 3.0 clovesgarlic, minced
  • 1.0 red bell pepper, chopped
  • 2.0 carrots, diced
  • 2.0 celery stalks, diced
  • 1.0 candiced tomatoes (400g)
  • 1.0 cankidney beans (400g), drained and rinsed
  • 2.0 cupbeef broth
  • 1.0 tspground cumin
  • 1.0 tspground coriander
  • 1.0 tspsmoked paprika
  • 0.5 tspground cayenne pepper (adjust for heat)
  • to tastesalt and black pepper
  • 1.0 tbspoil

Instructions

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  1. 1Boil water in a small pot, then turn off the heat. Add the guajillo and ancho chilies and let them soak for 20-30 minutes until softened.
  2. 2Remove the chilies from the water (save the soaking water), remove stems and seeds, and blend the chilies with a bit of the soaking water until smooth. Set aside.
  3. 3Heat oil in a large pot over medium-high heat. Add the minced beef and cook until browned, breaking it up with a spoon. Remove any excess fat if needed.
  4. 4Add the chopped onion and cook until softened, about 5 minutes. Add garlic, carrots, and celery, and cook for another few minutes until slightly softened.
  5. 5Stir in the chili paste, cumin, coriander, smoked paprika, and cayenne. Cook for a couple of minutes to bloom the spices.
  6. 6Add the chopped bell pepper, canned tomatoes, kidney beans, beef broth, and a bit of the leftover chili soaking water. Stir everything to combine.
  7. 7Reduce the heat to low, cover, and let simmer for 45-60 minutes, stirring occasionally. Adjust consistency with more broth or soaking water if needed.
  8. 8Taste and adjust the salt and pepper. Serve hot with your favorite toppings.

Nutritional Information (per serving)

Calories

373 kcal

Fat

20 g

Saturated Fat

7 g

Carbohydrates

27 g

Sugar

10 g

Protein

21 g

Fiber

9 g

Salt

0.84 g

The information provided is approximate.

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Slow Cooker Butter Chicken