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Home Spicy Chili con Carne

Spicy Chili con Carne

Name: Spicy Chili con Carne
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g minced beef; 1 large onion, finely chopped; 3 cloves garlic, finely chopped; 1 red chili pepper; 1 green chili pepper; 2 tsp smoked paprika; 2 tsp ground cumin; 1 tsp chili powder; 0.5 tsp cayenne pepper (or more to taste); 1 tsp dried oregano; 2 tbsp tomato paste; 1 can peeled tomatoes (400 g); 1 can kidney beans (400 g), drained; Salt and pepper to taste; A splash of sunflower oil; Sour cream, fresh cilantro and naan bread or rice to serve

Spicy Main course Mexican Comfort food One-pan dish

Spicy food isn't a trick, it's a choice. This chili con carne builds flavor with fresh peppers, smoked spices and a slow cook that brings everything together. For this recipe it's best to use a good frying pan without non-stick coating, because it gives the meat that beautiful brown crust that forms the base of your chili. Serve together, enjoy together, and anyone who wants a second helping is always welcome to ask.

x_ckl_recipe_markerSpicy Chili con Carne A robust chili con carne with real kick. With fresh chili peppers, smoked paprika and a generous splash of cumin you build layer upon layer of flavor in the pan. How do you make a spicy chili con carne? Main course Mexican 4 servings 10 min 50 min

Finely chop the onion and garlic. Remove the seeds from the red and green chili peppers if you want a little less heat, or leave them in for the full experience. Slice the peppers into thin rings.
Heat a splash of oil in your frying pan over medium heat. Add the onion and cook for 3 minutes until soft and translucent. Then add the garlic and chili peppers and cook for another minute.
Turn the heat up to high and add the minced beef. Cook until crumbly and golden brown. Let the meat brown well for the best flavor.
Add the smoked paprika, ground cumin, cayenne pepper, chili powder and oregano. Stir everything well and cook the spices for 1 minute so they release their aroma.
Add the peeled tomatoes (crushed with your hands or a spoon), tomato paste and the kidney beans. Stir everything through and season with salt and pepper.
Turn the heat down, place a lid slightly ajar on the pan and let the chili simmer for 30 minutes. Stir occasionally. The sauce will thicken and the flavors will meld.
Taste and adjust the heat if needed with extra cayenne pepper. Serve the chili with rice or naan bread and garnish with sour cream, fresh cilantro and, if you like, some extra chili rings.

Spicy Main course Mexican Comfort food One-pan dish 500 g minced beef 1 large onion, finely chopped 3 cloves garlic, finely chopped 1 red chili pepper 1 green chili pepper 2 tsp smoked paprika 2 tsp ground cumin 1 tsp chili powder 0.5 tsp cayenne pepper (or more to taste) 1 tsp dried oregano 2 tbsp tomato paste 1 can peeled tomatoes (400 g) 1 can kidney beans (400 g), drained Salt and pepper to taste A splash of sunflower oil Sour cream, fresh cilantro and naan bread or rice to serve Frying pan with lid Wooden spoon Cutting board Chef's knife Can opener Frying Pan Without Non-Stick Coating frying-pan-without-non-stick-coating Frying Pan Set frying-pan-set Frying Pan Without PFAS frying-pan-pfas-free Cast iron frying pan cast-iron-frying-pan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 24 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Entrecôte with herb butter and roasted garlic mushrooms foodies-entrecote-with-herb-butter-and-roasted-garlic-mushrooms Entrecôte with herb butter and roasted garlic foodies-entrecote-with-herb-butter-and-roasted-garlic Warm bistro salad with seared steak and roasted vegetables foodies-warm-bistro-salad-with-seared-steak-and-roasted-vegetables Picanha with chimichurri and roasted garlic foodies-picanha-with-chimichurri-and-roasted-garlic

Recipe

Spicy Chili con Carne

A robust chili con carne with real kick. With fresh chili peppers, smoked paprika and a generous splash of cumin you build layer upon layer of flavor in the pan.

Course	Main course
Kitchen	Mexican
Servings	4 servings

Preparation time

Preparation time	10 min
Total	50 min

Equipment

Frying pan with lid
Wooden spoon
Cutting board
Chef's knife
Can opener

Ingredients

500 g minced beef
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 red chili pepper
1 green chili pepper
2 tsp smoked paprika
2 tsp ground cumin
1 tsp chili powder
0.5 tsp cayenne pepper (or more to taste)
1 tsp dried oregano
2 tbsp tomato paste
1 can peeled tomatoes (400 g)
1 can kidney beans (400 g), drained
Salt and pepper to taste
A splash of sunflower oil
Sour cream, fresh cilantro and naan bread or rice to serve

How do you make a spicy chili con carne?

Finely chop the onion and garlic. Remove the seeds from the red and green chili peppers if you want a little less heat, or leave them in for the full experience. Slice the peppers into thin rings.
Heat a splash of oil in your frying pan over medium heat. Add the onion and cook for 3 minutes until soft and translucent. Then add the garlic and chili peppers and cook for another minute.
Turn the heat up to high and add the minced beef. Cook until crumbly and golden brown. Let the meat brown well for the best flavor.
Add the smoked paprika, ground cumin, cayenne pepper, chili powder and oregano. Stir everything well and cook the spices for 1 minute so they release their aroma.
Add the peeled tomatoes (crushed with your hands or a spoon), tomato paste and the kidney beans. Stir everything through and season with salt and pepper.
Turn the heat down, place a lid slightly ajar on the pan and let the chili simmer for 30 minutes. Stir occasionally. The sauce will thicken and the flavors will meld.
Taste and adjust the heat if needed with extra cayenne pepper. Serve the chili with rice or naan bread and garnish with sour cream, fresh cilantro and, if you like, some extra chili rings.

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A good frying pan without a coating gives your meat the space to really brown. That's not a detail — it's the difference between a flavorful chili and an ordinary one. Stainless steel conducts heat evenly and holds it well, so your sauce reduces nicely and the spices shine.

Make a big pot and store the leftovers in the fridge or freezer. Chili con carne always tastes even better the next day, as the flavors continue to develop. Serve with warm rice, naan bread or simply with a spoon. You decide how spicy it gets.

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