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.
This healthy chili con carne recipe is amazing! It's ideal to make a big batch and store portions in the freezer or to enjoy at a mexican dinner party.
I love making hearty slow cooked beef dishes. Like my slow cooked beef ragu or my easy beef bolognese. They're budget-friendly ground meat recipes that are super tasty!
Jump to:
- What you need to make this mexican chili con carne
- How to make this easy chili con carne recipe
- Can I cook this chili con carne in the slow cooker?
- What to serve with this recipe
- Storage
- Top tip!!
- FAQs About Mexican Chili Con Carne
- Love This Recipe? Let's Stay Connected!
- Mexican Chili Con Carne
- See what other people think about this recipe!
What you need to make this mexican chili con carne
- Garlic
- Onion
- Red capsicum
- Green capsicum
- Lean grass fed beef
- Cumin powder
- Chili powder
- Canned diced tomatoes
- Tomato paste
- Canned black beans
- Salt & pepper to taste
See recipe card for quantities.
How to make this easy chili con carne recipe
Making mexican chili con carne is very easy! Just follow the steps below:
Add a drizzle of olive oil to a large pan or pot on medium heat. Add the garlic & onions, and saute for 5 minutes. Add the capsicum, salt & pepper to taste, and combine. Let it cook on medium heat for 15 minutes, or until the veggies are soft.
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).
Add the canned tomatoes, tomato paste, combine, and cook on low heat for 45 minutes.
Pour the black beans into the pan, combine for another 5 minutes and enjoy!
Can I cook this chili con carne in the slow cooker?
For sure! 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.
What to serve with this recipe
One of the beauties of this dish, is that it's so versatile! You can have it by itself or turn it into a...
- Chili con carne bowl - with some lettuce, avocado, jalapenos and steamed rice.
- Tacos - probably one of my favourites!!
- Burrito - you can never go wrong with a hearty burrito can you?
- Nachos - with some dairy-free cashew cream, guacamole and jalapeños.
I always make a big batch, freeze portions and eat it in different ways!
Storage
Store in the fridge in an airtight container for up to a week, or in the freezer for up to three months.
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!
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Print
Mexican Chili Con Carne
- 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
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
- 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
Instructions
- Add a drizzle of olive oil to a large pan or pot on medium heat. Add the garlic & onions, and saute for 5 minutes.
- Add the capsicum, salt & pepper to taste, and combine. Let it cook on medium heat for 15 minutes, or until the veggies are soft.
- 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).
- Add the canned tomatoes, tomato paste, combine, and cook on low heat for 45 minutes.
- Add the black beans, combine for another 5 minutes.
- 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.
Susan says
SO GOOD!! Love it, it has become our go-to Friday night meal.
Jan says
Hi, how many ounces in each can of tomatoes and how many ounces of black beans. Looks really good and can’t wait to make it. Thank you!
Jan
alicia gonzalez tome says
Hi Jan! I use cans of tomatoes of 400g (14 oz) each. And for the beans the same, 400g (14 oz) per can.
I hope you enjoy it!! Would love to see a photo of your result! 🙂
Any other questions let me know xx