Some days, dinner needs to be easy but still feel like a proper meal. Chili con carne strikes that balance quite precisely. It needs little attention along the way, can be left to cook on its own, and simply tastes good when given time to simmer and let the flavours come together.
One thing that makes a difference is how you start. Giving the meat plenty of heat and letting it brown builds a deeper flavour that you can clearly taste in the finished dish. That is why it helps to start by frying the meat with plenty of room in a pot, so it browns rather than boils.
Chili con carne recipe
Serves: 4
Preparation: 10 min.
Cooking: 40 min.
Total time: 50 min.
Ingredients for chili con carne
-
800 g minced beef
-
1 tbsp chilli, preferably smoked
-
1 tsp cumin
-
1/2 fresh red chilli
-
1 tin chilli beans
-
1 tin baked beans
-
1 tin peeled chopped tomatoes
-
4 tbsp concentrated veal stock
-
Salt
-
Pepper
Topping
-
Crème fraîche
Method
-
Heat a pot thoroughly and fry the minced beef until well browned.
-
Add smoked chilli and cumin, and stir the spices thoroughly into the meat.
-
Finely chop the fresh chilli and add it to the pot.
-
Add chilli beans, baked beans and peeled chopped tomatoes.
-
Add concentrated veal stock and season to taste with salt and pepper.
-
Let the dish simmer for 30-40 minutes to allow the flavours to come together.
-
Serve the chili con carne hot with bread and crème fraîche.
-
If desired, top with a little fresh chilli and parsley before serving.
Tips for the best chili con carne
Brown the meat thoroughly at the start. This adds a deeper flavour and makes the dish richer.
Let the dish simmer for at least 30 minutes to allow the tomatoes, beans, stock and spices to come together.
Adjust the seasoning at the end. Chilli, stock and beans can all vary in strength and salt content.
Serving tips
Serve chili con carne with bread and a generous spoonful of crème fraîche. If you want to add a little extra on top, finish with a little fresh chilli and parsley.
Ready for chili con carne?
A good chili con carne starts with high heat and thoroughly browned meat and finishes with a gentle simmer, allowing the beans, tomatoes and spices to come together.
Keep it simple. Heat the pot thoroughly, brown the meat and leave the rest to cook on its own for 30-40 minutes. Adjust the seasoning at the end and serve while still hot.
