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Mexican chili con carne recipe with jalapenos and coriander feature image

Mexican Chili Con Carne

  • 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


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.


Units Scale
  • 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


  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!


  • 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.

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