Mexican Chili Con Carne

Top tip!!

Patience is key amigos! I don't recommend cutting on the cooking time. Those 45 minutes cooking will develop a great flavour!

This is also the kind of recipe that gets better after a day sitting on the fridge, so feel free to cook ahead!

FAQs About Mexican Chili Con Carne

Can I use ground beef instead of lean grass-fed beef in this chili con carne recipe?

Yes, you can substitute lean grass-fed beef with ground beef in this recipe. Ground beef is a versatile ingredient that works well in chili recipes, delivering a rich and satisfying flavor.

Is it possible to add kidney beans to this Mexican chili con carne?

Absolutely! While this recipe uses black beans, you can easily incorporate kidney beans as well. Kidney beans are a classic ingredient in many chili con carne recipes and add a lovely texture and additional protein.

Can I top the chili con carne with sour cream and shredded cheese?

Yes, topping your chili con carne with sour cream and shredded cheese, such as cheddar cheese, is a delicious idea. The creaminess of the sour cream complements the spicy flavors of the chili, and the melted cheese adds an extra layer of richness.

What makes this chili recipe different from other chili con carne recipes?

This chili recipe stands out due to its use of fresh peppers and the balance of spices like cumin and chili powder. The method of slow cooking also allows the flavors to develop more fully, making it a delicious recipe that's perfect for gatherings or a family meal.

How can fresh cilantro enhance the flavor of this chili con carne?

Fresh cilantro adds a bright, herbal note to the chili con carne. It pairs wonderfully with the other flavors and can be used as a garnish to add freshness and a pop of color to the dish.

Can I add smoked paprika or ancho chili powder for a smokier flavor?

Yes, incorporating smoked paprika or ancho chili powder can add a delightful smoky depth to the chili. These spices complement the other ingredients and can be adjusted according to your taste preferences.

What can I do with leftover chili con carne?

Leftover chili con carne can be repurposed in various ways. It's great when served over rice, used as a filling for tacos or burritos, or even as a topping for nachos. Adding a bit of brown sugar can balance the flavors if the chili has intensified after storing. Remember, this chili gets even better the next day!

Love This Recipe? Let's Stay Connected!

If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!

Mexican Chili Con Carne

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: alicia gonzalez tome
• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main course
• Cuisine: Mexican
• Diet: Gluten Free

Pin Recipe

Print Recipe

---

Description

This mexican chili con carne recipe is a winner! It's a rich, hearty and affordable meal that the whole family will love! Naturally gluten-free & dairy-free.

---

Ingredients

Units MUS Scale 1x2x3x

• 6 garlic cloves diced
• 1,5 onion diced
• 1 large red capsicum
• 1 large green capsicum
• 500g lean grass fed beef
• 2 tsp cumin powder
• 2 tsp chili powder
• 2 cans diced tomatoes
• 3 tbsp tomato paste
• Salt & pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add a drizzle of olive oil to a large pan or pot on medium heat. Add the garlic & onions, and saute for 5 minutes.
2. Add the capsicum, salt & pepper to taste, and combine. Let it cook on medium heat for 15 minutes, or until the veggies are soft.
3. Make a space in the middle of the pan, add the minced beef, cumin, chili powder, salt & pepper. Break apart the beef with a fork or spatula. Combine with the veggies and cook until is nicely brown (approx. 5 minutes).
4. Add the canned tomatoes, tomato paste, combine, and cook on low heat for 45 minutes. 
5. Add the black beans, combine for another 5 minutes.
6. Serve with some jalapenos and coriander on top!

Notes

• Patience is key amigos! I don't recommend cutting on the cooking time. Those 45 minutes cooking will develop a great flavour!
• This is also the kind of recipe that gets better after a day sitting on the fridge, so feel free to cook ahead!
• You can make this recipe on the slow cooker. Follow until the step 2 and then transfer to the slow cooker. Cook on high heat for 4 hours or low heat for 6 hours. Add the black beans after and cook for another 20 minutes.