The Best Chili Recipe with Beans

“This is the best chili recipe with beans I’ve tried“! At least that’s what my girlfriend said. And I definitely agree.

Chili con carne is a well-known classic in many places. The recipe from Mexico has spread to almost the entire culinary world.

And since the recipe chili con carne is very popular, it is clear that there are many different variations. So feel free to adjust it to suit your taste. If you like spicy food, add more chili powder, for example.

What is chili con carne?

The recipe, which is by the way several hundred years old, is said to contain mainly chili and meat, among other things. After all, con carne actually means “with meat”.

And the spiciness is of course essential. It’s good to use chili peppers, chili powder, or a combination of both. I like to use fresh chilies. For example, jalapeños are perfect, but you can use whatever you like.

The last time I made the best classic chili recipe, I added ground Carolina Reaper peppers. It was probably a small mistake. It wasn’t easy to finish the meal…

You can make chili con carne easy recipe in two ways:

• either with ground beef
• or with whole meat, for example, beef brisket

If you choose brisket, you’ll need to simmer it a little longer, until you can separate the meat easily with a fork.

But mostly I prefer ground beef, which makes the recipe a bit quicker and easier.

Recipe chili con carne

It’s good to start off by searing the meat to release all the juices and searing nicely until brown. That’s why I put the ground beef first so there’s enough room in the pot. Then I add chopped onions.

Try to break up the meat thoroughly with a wooden spoon while frying. By the way, when the butcher grinds your beef, you will see the difference in taste and quality. I always prefer meat from the butcher to the supermarket.

As for tomatoes, a can of chopped (or peeled) tomatoes fits well. You can also use passata.

In order to balance the slightly acidic taste of tomatoes, I like to add ketchup and finally dark chocolate which adds a pleasant sweet taste. As the chocolate melts, the best classic chili recipe gets a nicer, deeper color.

When you add the broth, the chili con carne may seem too watery. When simmering, however, the liquid is nicely reduced.

After about 30 minutes, add the bell pepper to soften it up a bit. But add the beans and corn at the end. They don’t need to be cooked (if you’re using canned beans and corn, of course).

What to serve the best chili recipe in the world with?

Delicious chili con carne is usually served with a portion of warm rice. But if you don’t like rice or you’ve eaten all the rice and have some chili left, fresh rustic bread is perfect.

Don’t forget the sour cream and fresh coriander. And if you want to have it really interesting, try this lovely fresh guacamole!

Tips for the best chili recipe with beans:

• Since this is a simple chili recipe with beans, you can use canned corn, tomatoes, and beans. Rinse the beans and corn gently with water.
• You can use beef or chicken broth. Of course, a bouillon cube is fine too. You don’t need a homemade broth.
• If fat forms on the surface around the edges during cooking, you can occasionally remove it.
• You can also use fresh parsley instead of coriander.

The Best Chili Recipe with Beans

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• Author: Cook Homey
• Total Time: 2 hours
• Yield: 8 servings 1x

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Description

Chili con carne is a recipe that almost everyone knows. It is very tasty and easy to prepare. Try the best chili recipe with beans!

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Ingredients

Scale 1x2x3x

• 800 g ground beef
• 500 g beans
• 1 large onion
• 3 cloves garlic
• 1 red bell pepper
• 2 chili peppers (e.g. jalapeños)
• 2 tablespoons olive oil
• 1 can of chopped tomatoes
• 1 can of corn (optional)
• 2 tablespoons tomato purée
• 3 tablespoons ketchup
• 500 ml beef broth (bouillon cube)
• 1 tablespoon sweet paprika powder (or smoked)
• 1 tablespoon ground cumin
• 2 teaspoons oregano (dried)
• 1/2 teaspoon ground cinnamon (optional)
• 25 g dark chocolate (70%)
• Salt and black pepper to taste

For serving:

• A handful of fresh coriander
• Sour cream

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Instructions

1. First, remove the meat from the refrigerator at least 20 minutes before cooking. Dice the onion (doesn’t have to be too fine) and the bell pepper.
2. Heat olive oil in a pot or dutch oven and add ground beef. Season with salt and freshly ground black pepper. Cook at a high temperature to brown the meat nicely.
3. The meat releases a lot of water and/or fat, so it can take up to 10 minutes to cook well. During this time, break up the ground beef with a wooden spoon so that no big pieces remain.
4. When the beef has released most of its juice, move it to one side of the pot. On the other side, add some oil and add the chopped onion. Sautée for about two minutes and stir.
5. Then add the crushed garlic, tomato purée, and ketchup. Season with oregano, sweet or smoked paprika, ground cumin, and ground cinnamon. Mix well.
6. Add chopped chili and a can of tomatoes. Stir again and pour in the beef broth. Lower the temperature and simmer for about half an hour.
7. After half an hour, add the diced red pepper, cover with a lid and continue to simmer.
8. After about 20 minutes, add the beans and corn. Taste for salt, pepper, or oregano. Add dark chocolate and mix nicely.
9. Garnish with fresh coriander and sour cream. Serve with rice or fresh rustic bread, for example.

Notes

If you can’t handle spicy food, remove the membrane and seeds from the chili pepper. Contrarily, if your chili con carne isn’t too spicy, feel free to add another chili pepper or finish with a chili sauce, e.g. Sriracha.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Category: Lunch
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8 servings , Amount per serving:
• Calories: 345
• Sugar: 7.6g
• Sodium: 795mg
• Fat: 11.9g
• Saturated Fat: 3.7g
• Carbohydrates: 23.4g
• Fiber: 6.1g
• Protein: 37g
• Cholesterol: 90mg