There are days when dinner needs to be easy but still feel like a proper meal. Chili con carne strikes that balance pretty well. 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
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800 g minced beef
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1 tbsp. chilli, preferably smoked
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1 tsp. cumin
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1/2 fresh red chilli
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1 tin of chilli beans
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1 tin of baked beans
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1 tin of peeled chopped tomatoes
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4 tbsp. concentrated veal stock
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Salt
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Pepper
Topping
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Crème fraîche
Method
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Heat a pot well and fry the minced beef until nicely browned.
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Add smoked chilli and cumin, and stir the spices thoroughly into the meat.
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Finely chop the fresh chilli and add it to the pot.
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Add the chilli beans, baked beans and peeled chopped tomatoes.
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Add the concentrated veal stock and season to taste with salt and pepper.
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Let the dish simmer for 30-40 minutes to allow the flavours to come together.
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Serve the chili con carne hot with bread and crème fraîche.
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If you like, 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 gives a deeper flavour and makes the dish richer.
Let the dish simmer for at least 30 minutes so the tomatoes, beans, stock and spices have time to come together.
Adjust the seasoning at the end. Chilli, stock and beans can all vary in intensity and salt content.
Serving tips
Serve chili con carne with bread and a generous spoonful of crème fraîche. If you would like a little extra on top, finish with some fresh chilli and parsley.
Ready for chili con carne?
A good chili con carne starts with high heat and thoroughly browning the meat, and finishes with gentle simmering so the beans, tomatoes and spices have time to come together.
Keep it simple. Heat the pot well, fry 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.
