In my humble opinion, winter and autumn are the seasons when we tend to ‘hibernate’—especially in their early months. By hibernate, I mean our energy feels more reserved; we stay in more often, and drink gallons of hot beverages (my Sage Barista Express has been working overtime lately—yes, I am flexing, Karen, leave me alone!). Anyway, back to the topic. In this season, one thing we can probably all agree on is the craving for a hot, spicy meal that’s ready in under 30 minutes and requires minimal cleanup. There’s nothing like a warm bowl of something delicious to enjoy while snuggled in cozy pajamas, watching an episode of our favorite show. Enter: Chili Con Carne. This one-pot recipe requires minimal fuss, is packed with meat, beans, and vegetables, and is the perfect comfort food.
But it’s interesting to wonder—where does Chili Con Carne actually come from? Despite its Spanish-sounding name which translate to chilli with meat- it doesn’t hail from Spain but has roots in Tex-Mex cuisine. Its origin is a bit murky, but there are a few popular theories. The first suggests that Chili Con Carne traces back to the indigenous cultures in the southwestern United States and Mexico, where wild chilies were already used as staple ingredients. Indigenous peoples would blend these chilies with local meats and spices. When Spanish settlers arrived in the 16th century, they brought new spices, meats, and cooking techniques, which may have contributed to the creation of Chili Con Carne. The second theory claims that Chili Con Carne originated in San Antonio, Texas, around the 1860s, when a group of women known as the “Chili Queens” began selling a version of it in the city’s open-air markets. These women served a stew made from dried beef, suet (a hard fat), chili peppers, and other local ingredients. Another theory involves a Spanish nun, Sister Mary of Agreda, who supposedly dreamt of the dish in the 17th century!
Regardless of its origins, Chili Con Carne became so popular that it was named the official state dish of Texas in 1977. Now that our mini history lesson is over, RUN and go make this dish! Tag me on Instagram, leave a comment on the YouTube short for this Chili Con Carne, or scroll down to rate and comment here—I’d love to know you tried it and enjoyed it as much as I do.
BEE ROLL
TIPS & TRICKS / SUBSTITUTIONS
TIPS & TRICKS
Make this plant-based a.k.a Chilli Sin Carne (chilli without meat)
You can easily make this dish plant-based by omitting the minced beef and replacing it with your choice of ingredients, such as mushrooms, zucchini, broccolini, or other vegetables. You could also add beluga lentils to make it more hearty. Keep in mind that depending on the lentils, beans, mushrooms, or vegetables you choose, the cooking time may vary and could be slightly shorter or longer. Additionally, substitute the chicken and beef stock cubes with 2 vegetable stock cubes.
HOW TO MAKE CHILLI CON CARNE
Begin by combining all the spices for the spice mix in a small bowl. Mix well and set aside. Next, prepare the vegetables by dicing the onions into small cubes, finely chopping the entire leek, and peeling and cubing the carrots. Set aside.
In a large pot, add oil and heat over medium-high heat. Add the onions and sauté until they turn light golden brown, then add the chopped leek and sauté for 1 minute. Add the spice mix, tomato paste, and crushed chicken and beef stock cubes. Cook for 1 minute, stirring occasionally.
Add the minced beef, mixing until well incorporated, and cook until the meat is evenly browned, stirring occasionally to prevent sticking.
Then, add the cubed carrots, canned corn, and canned beans. Rinse the canned beans and corn beforehand to avoid adding any liquid from the cans, which can alter the flavour of the chilli con carne. Stir until everything is well combined.
Add the canned crushed tomatoes, water, salt, and ground black pepper. Mix well, then cover with a lid and cook for 15 minutes, stirring occasionally.
Finally, add the Worcestershire sauce, stir it in well, and cook (covered), for an additional 2 minutes. Serve warm with a side of airfryer cilantro garlic bread, roasted potatoes, crispy tortillas, or top with shredded mozzarella cheese, broil until the cheese melts, and enjoy on its own.
STORAGE
Store in an airtight container in the fridge for up to 2 days, or freeze in portion-sized amounts for up to one month. Freezing in portion sizes is recommended because if you freeze in bulk, you would need to thaw it all at once. Refreezing leftovers is not advisable for health reasons, as it may compromise food safety. By freezing in portion sizes, you can thaw and eat only what you need, keeping it safe for consumption.
Chilli Con Carne
Ingredients
Spice mix
- 1-3 teaspoons Cayenne Powder adjust to heat preference
- 1½ teaspoons Cumin Powder
- 1½ teaspoons Smoked Paprika Powder
- 2 teaspoons Garlic Powder
Chilli Con Carne
- 1 medium Brown Onion cubed
- 200 grams Leek finely chopped
- 2½ tablespoons Tomato Paste
- 1 cube Chicken Stock crushed
- 1 cube Beef Stock crushed
- 500 grams Canned Red Beans
- 300 grams Canned Corn
- 2-3 Carrots cubed
- 850 ml Canned Fine/Crushed Tomato Pulp
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 425 ml Water
- 1 tablespoon Worcestershire sauce
Instructions
- Combine all spices in a small bowl; mix well and set aside.
- Dice onions, finely chop leek, and peel and cube carrots. Set aside.
- In a large pot, heat oil over medium-high heat. Add onions and sauté until golden brown. Add leek and sauté for 1 minute. Stir in spice mix, tomato paste, and crushed stock cubes; cook for 1 minute.
- Add minced beef and cook until browned, stirring to prevent sticking.
- Add carrots, rinsed canned corn, and rinsed canned beans. Stir until well combined.
- Add crushed tomatoes, water, salt, and pepper. Cover and cook for 10 minutes, stirring occasionally.
- Stir in Worcestershire sauce; cook covered for 2 more minutes.
- Enjoy with air-fried garlic bread, roasted potatoes, crispy tortillas, or topped with melted mozzarella cheese.
NUTRITION FACTS
Total Fat: 53.95 mg
Sodium: 998.63 mg
Dietary Fiber: 9.99 mg
Protein: 31.74 g
Vitamin C: 10.69 mg
Cholesterol: 73.25 mg
Carbohydrates: 47.71 g
Sugars: 16.62 g
Vitamin A: 1615.15 mcg
Iron: 5.13 mg
Daily values based on a 2,000 calorie diet.