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Easy Chili con Carne

Try this Spicy Mexican Stew.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chili con carne, mexican recipes
Servings: 3

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 500g Minced beef
  • 1 can Kidney Beans, drained (400g)
  • 1 can Tomatoes (400g)
  • 2 Tablespoons Tomato Concentrate
  • 1 cup Boiling water
  • 1 Onion, diced
  • 3 Garlic cloves, minced
  • 1 Red Bell Pepper, cubed

Seasonings

  • 1 teaspoon Chili powder (adjust according to your spicy-level of preference)
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 2 teaspoon Beef Bouillon
  • 2 teaspoon Brown Sugar
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions

  • In a medium-high heat pan, add the oil. Once the oil is hot (takes about a minute), add the diced onions. Stir it well and cook for about 3 minutes or until the onion is soft and translucid.
  • Add the minced garlic, the chopped red bell pepper. Mix it well and cook for about 1 minute. Add chilli powder, paprika and cumin to the pan, mix it well. Let it all cook in medium heat for about 1 minute.
  • Turn on the heat to medium-high heat and add the minced beef. Spread it well into the pan. Let the meat get brown at the bottom. No much stirring needed. Leave it for about 5 minutes. You want to make sure the meat is "fried" and almost a bit "crunchy". Not only simmered.
  • Now mix the beef and make sure that the upper part is also cooked. It will only take about a minute. Break all lumps.
  • Once the meat is fully cooked and there are no more pink parts, add the boiling water, the beef bouillon, can of tomatoes, brown sugar, salt, black pepper and the tomato concentrate. Mix it well.
  • Bring the pot to a boil and place a lid on the pot. Reduce the heat to low and let it simmer for 20 minutes. After 10 minutes, open the lid and stir it, to make sure the bottom is not sticking to the pan.
  • Remove the lid and add the rinsed beans into the pot. Let it simmer (without the lid this time) for another 10 minutes. If you noticed it is getting to dry, make sure to add a lit bit more water. Only as necessary.
  • Now adjust the seasonings as per your taste. Specially salt, black pepper and chili.
  • Once everything is ready, turn off the heat. My recommendation is to add it on top of white rice. It also takes great with a side of bread and sour cream. Enjoy!

Notes

Chili con carne also tastes excellent the next day, so go ahead and make enough to have leftovers.