Unexpected evening in my busy home
It was one of those weeknights when the traffic jam and a hungry family was waiting at my front door. I had just filled in the spending report at work and I still needed to get dinner on the table. I spotted the chili con carne recipe in my dogeared cookbook and I thought that this hearty Mexican stew could save us all from takeout again.
I heated some oil in a heavy pot and tossed in chopped onions and minced garlic while my kids were arguing about homework. The smell of sizzling beef filled the air while I was stirring in tomato puree and red kidney beans. Before I knew it the kitchen felt warm and lively again and my kitchen felt like home. By the time the chili con carne was simmering on low heat the stress of the day was already melting away like butter on hot cornbread.
Reasons you will love this hearty stew
- Rich flavour from simmering beef and beans so each bite feels comforting
- Easy prep steps that save time on a busy night when you need dinner fast
- Flexible spicing so you can adjust the heat level for every taste
- Fills hungry tummies with protein from beef mince and fibre from beans
- True Mexican style comfort food that warms you from the inside out
Key ingredients for stellar chili con carne
- Beef mince a lean ground beef gives a hearty texture and a savoury base to your stew
- Onion chopped finely to add sweetness once it softens in the hot oil
- Garlic freshly minced for that sharp aroma that lifts every spoonful
- Red kidney beans drained and rinsed to ensure each bite is tender and not mushy
- Tomatoes diced or crushed canned tomatoes let the stew simmer into a rich sauce
- Chili powder Mexican style bring in deep warm flavour without burning your mouth
- Beef stock or broth to add depth and extra savoury notes while you simmer slowly
Quickfire steps and why they matter
- Brown the beef in a large pot over medium heat then drain excess fat I do this to get a good sear and avoid greasy stew
- Sweat the onion and garlic in the same pot next I keep those browned bits in place to build flavour
- Add diced tomatoes and beef stock then stir gently this blend lets the sauce come together without breaking the beans
- Season with chili powder cumin and smoked paprika I always taste as I go so I dont over spice
- Stir in kidney beans then reduce heat low the gentle simmer helps beans absorb all that meaty flavour
- Cover and cook for at least thirty minutes it gives time for the stew to thicken and flavours to settle
- Uncover and stir every ten minutes during cooking breaks up any stubborn chunks and evens out the temperature
Time saving tips I swear by
- Use pre chopped onions from the store they save at least five minutes of slicing time when you are in a rush
- Grab a can of diced tomatoes no need to peel or seed fresh ones when you want quick prep
- Swap fresh garlic for minced jarred garlic if your knife skills are slow or you just forgot to peel cloves
- Make a big batch freeze single portions that way you can reheat at any time on a hectic weeknight
A first taste that made me grin
I first tasted my chili con carne on a rainy Saturday afternoon. I was feeling worn out by a long day of errands but I took that spoonful anyway. The warmth of the beef and beans mixed with tangy tomato sauce was like a big hug. I could feel the steam on my face and a smile spread wide because it warmed more than my belly.
My partner came over and asked if they could have a taste too. We shared one bowl each while the rain tapped on windows. That simple moment turned a gloomy day into something to remember. From then on I knew this recipe was a keeper.
Relaxed ways to serve your bowl
- Top with shredded cheddar and sliced green onions for a creamy finish
- Spoon over a plate of fluffy rice so each grain soaks up that rich sauce
- Serve with warm cornbread on the side so you can mop up every drop
- Add a dollop of sour cream and a squeeze of lime if you want tangy creamy contrast
Saving extras and reheating without fuss
Let your chili cool completely then transfer to an airtight container. I divide it into single servings so you can grab just one cup at a time. It stays good in the fridge for up to four days which is perfect for quick lunches or simple dinners.
If you want to freeze the stew lay it flat in freezer bags. This way it defrosts faster and takes up less space. You can freeze for up to three months. Write the date on the bag so you dont lose track.
Reheat in a pot over low to medium heat stirring slowly to wake up the flavours. Add a splash of water or broth if it feels thick. For a microwave you can heat in thirty second intervals stirring in between to keep it even.
Bringing home feel good comfort and FAQs
I love how this chili con carne brings everyone closer around the table. You feel warm the moment you take that first spoonful. I hope you try it on a busy night when you need a home style meal fast. It is also great for game day gatherings or as a simple freezer meal. Just adjust the spice level to suit your taste buds and you will have a crowd pleaser every time.
How can I make this stew milder you can reduce the chili powder or swap for sweet paprika until it is just right for kids
Can I use turkey mince instead yes lean turkey works well just adjust cooking time so it doesnt dry out
Do I have to soak beans overnight no using canned beans makes it quick all you need is a rinse and drain
What if my stew is too thin let it simmer uncovered a bit longer or stir in a teaspoon of cornstarch slurry
Can I cook this in a slow cooker absolutely just brown the meat and veggies first then transfer all to slow cooker and cook on low for six hours
How do I store leftovers safely cool your stew fully then keep in a sealed container in fridge for up to four days
Chili Con Carne
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add chopped onion and red bell pepper. Sauté for 5 minutes until softened.
- Add minced garlic and cook for 1 minute, stirring continuously.
- Add ground beef. Break apart with a wooden spoon and cook for 7-8 minutes until browned.
- Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and sugar. Cook for 2 minutes to toast the spices.
- Add canned chopped tomatoes and beef broth. Stir to combine.
- Bring to a boil, then lower heat to a simmer. Cover and cook for 25 minutes, stirring occasionally.
- Stir in drained kidney beans. Simmer uncovered for 10 minutes, allowing chili to thicken.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings like cilantro, sour cream, or cheese.
