- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“Chili con carne is a classic Tex-Mex dish that harmonizes well-browned ground beef, soft beans, and bell pepper with the striking notes of cumin and chili powder. It is worth cooking for the rich, full-bodied, and quick meal perfect for casual gatherings.”
What you need to know
- Brown the ground meat completely over medium heat until all liquid evaporates before adding the dry seasonings.
- Sauté the cumin and chili powder along with the meat fat to awaken the aromas of the toasted spices.
- Cook over low heat for 30 minutes, stirring occasionally, to reduce the broth and integrate the beans into the sauce.
Ingredients
Main
- 500g of ground beef (lean)
- 1 can of pinto beans (or black beans)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons oil
- 1 tablespoon of chili powder
- 1 tablespoon of cumin powder
- Salt and pepper to taste
- 1 cup of beef broth (or water)
- For a special touch, add jalapeño pepper.
- Try adding a little dark chocolate for a richer flavor.
- Use already cooked beans to reduce preparation time.
- If you prefer a less spicy dish, reduce the amount of chili powder.
- Serve with guacamole or sour cream for a delicious contrast.
Instructions
Principal
- In a large pot, heat the oil over medium heat and add the onion, sautéing until transparent.
- Add the garlic and bell pepper, sautéing for another 2 minutes.
- Add the ground beef, cooking until well browned.
- Season with salt, pepper, chili powder, and cumin, mixing well.
- Add the cooked beans and the beef broth, mixing all the ingredients.
- Let it cook for about 30 minutes, stirring occasionally so it doesn't stick.
- Check the seasoning and adjust if necessary.
- Serve hot, accompanied by white rice or tortillas.
Chef's tips
- Use first-cut ground beef like patinho for a leaner dish or chuck for more juiciness.
- Add a small square of semi-sweet chocolate at the end of cooking to deepen the color and complexity of the chili.
- If you prefer a more rustic texture, lightly mash some of the beans in the pot with a wooden spoon.
Variations
- Spicy chili with jalapeño: add thin slices of pickled or fresh jalapeño pepper during cooking.
- Vegetarian Chili: substitute ground beef with cooked lentils, chopped mushrooms, and double the red beans.
- Gratin chili: transfer the finished chili to a baking dish, cover with grated cheddar cheese, and gratin in the oven.
Substitutions
- Ground beef: can be substituted with ground chicken, pork, or textured soy protein.
- Carioca beans: use traditional black beans, kidney beans, or pinto beans.
- Beef broth: substitute with homemade vegetable broth or hot water with an extra pinch of salt and paprika.
How to store
Store in an airtight container in the refrigerator for up to 4 days. The flavor intensifies the next day, making it an excellent option to prepare in advance and take in lunch boxes.
Can it be frozen?
Freezes perfectly for up to 90 days in plastic containers or bags suitable for freezer. Defrost in the refrigerator the day before and reheat in the pan stirring with a drop of water until boiling.
What to serve with
Serve with crispy corn tortillas (nachos), white rice, fresh guacamole, and a spoonful of sour cream or requeijão. Fresh chopped cilantro and lemon slices finish with mastery.
Frequently asked questions
How to reduce the spiciness if the chili is too hot?
Serve accompanied by sour cream, plain unsweetened yogurt, or grated cheese; the dairy neutralizes the capsaicin in the pepper.
Can I use beans I cooked at home instead of canned ones?
Yes, use about two cups of homemade beans already cooked and well drained before adding to the pot.
Which bean is best in tex-mex chili?
Pinto beans are the most traditional due to the firmness of the skin, but pinto or black beans work perfectly in the recipe.
Should the chili have a soup or stew consistency?
The correct point of chili is a thick and dense stew, with the sauce well coating the ground meat and the beans.
