- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 375 kcal
Quick summary
“This Tex-Mex chili con carne brings together well-browned ground beef, black beans, tomatoes, and aromatic cumin and chili seasoning. A dense, robust, and warming stew perfect for cool days with family.”
What you need to know
- Browning the ground meat until the water evaporates creates a rich fond that gives the stew its characteristic flavor.
- Chili powder and ground cumin should be incorporated into the hot sauté to intensify their smoky notes.
- The gentle 30-minute cooking refines the tomato sauce, integrating the black beans.
Ingredients
Main
- 500g of ground beef
- 1 can of black beans
- 2 tomates picados
- 1 chopped onion
- 2 cloves garlic, minced
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Principal
- Em uma panela grande, aqueça o azeite em fogo médio.
- Add the onion and garlic, sautéing until golden.
- Include the ground meat and cook until well browned.
- Add the tomatoes and cook until they are soft.
- Add the beans, chili powder, and cumin, mixing well.
- Season with salt and pepper to taste.
- Cook everything over low heat for about 30 minutes, stirring occasionally.
- If necessary, add a little water so it doesn't dry out.
Chef's tips
- Do not discard all the broth from the canned beans; use two tablespoons to add starch and thicken the chili sauce.
- Keep the pan semi-covered over low heat, stirring periodically so the bottom doesn't catch and burn.
- Add hot water gradually only if the stew is very dry before 30 minutes of boiling.
Variations
- Gratin chili: transfer to a baking dish, cover with grated cheddar cheese, and gratin in the oven.
- With sweet corn: add half a cup of steamed sweet corn in the last 10 minutes of boiling.
- Chocolate touch: add 10 g of 70% dark chocolate at the end to confer depth and dark color.
Substitutions
- Black beans can be replaced by kidney beans or cooked firm carioca beans.
- Ground beef can be replaced by ground chicken or very lean ground pork leg.
- Chili powder can be made with a homemade mixture of hot paprika, dried oregano, and cayenne pepper.
How to store
Store the chili in an airtight container in the refrigerator for up to 4 days. The flavor of the spices and meat becomes even more full-bodied the next day; reheat over low heat stirring frequently with a drop of water.
Can it be frozen?
Freezes perfectly in plastic containers or freezer-safe bags for up to 3 months. Thaw in the refrigerator overnight and heat directly in the pot over low heat stirring until it boils completely.
What to serve with
Serve with crunchy corn tortillas (nachos), fluffy white rice, lime wedges, and spoonfuls of creamy cheese. Sprinkle fresh sliced green onions or chopped cilantro at the finishing of the dish.
Frequently asked questions
Can I use homemade freshly cooked beans instead of canned ones?
Yes, use 1 and a half cups of firm cooked and drained black beans, taking advantage of some of the dense homemade broth.
What is the most recommended cut of beef for grinding?
Eye of round for a leaner and lighter version, or chuck for greater juiciness and buttery texture in the reduced sauce.
Does the dish get excessively spicy with 1 tablespoon of chili?
The heat is moderate; if you are sensitive to peppers, reduce the measure by half or substitute with sweet paprika.
Does canned beans need to be cooked again before preparation?
No, canned beans come pre-cooked to the ideal point; just drain and add directly to the pan with the meat.
