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Chilli con Carne: Beef, Beans & Spice

Beef, kidney beans, corn, and tomatoes make a hearty chilli. Learn how to balance its spices, keep the beans intact, and handle leftovers safely.

Servings	Weight / serving	kcal / serving	cost / serving
4	897 g	1269	4.98 €

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Ingredients 🧂🥕

Ground Beef800 g
Kidney Beans canned800 g
Tinned Tomatoes peeled1200 g
Strong White Flour330 g
Onions2 pcs
Garlic0.1 pcs
Corn canned140 g
Cumin2 g
Chili Peppers2 pcs
Chili Powder4 g
Cinnamon Sticks1 pcs
Creme Fraiche30 g
Chocolate bittersweet20 g
Sambal Oelek10 g
Olive Oil50 ml
Salt12 g
Pepper black2 g

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Instructions 👩‍🍳

Step-by-step:

Brown the beef: Chop the onions and garlic. Soften the onions in a saucepan, then add the minced beef and break it apart as it browns. Find the exact details in the illustrated recipe.
Build the tomato sauce: Stir in the garlic, chilli powder, cumin, paprika, salt and pepper. Add the tomatoes and stir, loosening the browned juices from the base of the pan.
Add beans and corn: Use fully cooked kidney beans, drain them with the corn and stir into the sauce. Simmer, stirring gently, until the beef is cooked through and the chilli has a thick, even consistency.
Finish and serve: Taste the chilli con carne and adjust the seasoning with the spices already used. Ladle into bowls and serve.

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Chilli con Carne with Beef, Beans, and Warm Spices

Chilli con carne with minced meat and kidney beans, topped with grated cheese, sour cream and herbs.

A pot of chili con carne bubbling on the stove makes dinner feel taken care of. Beef, kidney beans and corn come together in a rich tomato sauce, with warm spices and a little dark chocolate. Add a spoonful of cool crème fraîche and settle in with a bowl.

Warm spices with a hint of cocoa

Ground beef, onion and garlic give the chili its savory base. Canned tomatoes make the sauce, with canned kidney beans and corn adding tender bites. Olive oil, salt and black pepper round out the pantry ingredients.

Cumin, a cinnamon stick and bittersweet chocolate bring warmth and depth. The chocolate should support the beef and tomatoes, rather than make the chili taste sweet. Fresh chili, chili powder and sambal oelek all add heat, so taste the cooked sauce before making it hotter.

Good texture comes from gentle stirring

Break the beef into small pieces so it mixes evenly through the sauce. Browning adds flavor, but check that ground beef reaches 160°F (71°C) with a food thermometer. Keep raw meat and its utensils separate from ready-to-eat toppings, and do not taste the raw mixture.

Once the beans are in the sauce, stir gently along the bottom of the pot. This keeps the thickening chili from catching without breaking up all the beans. Use the canned kidney beans specified here; dry beans need separate proper preparation and cannot go straight into this pot. Remove the cinnamon stick before serving.

Check the consistency before seasoning

Let excess moisture evaporate gently if the sauce is loose. Stir regularly and taste again once it has thickened: salt and chili taste stronger as the sauce concentrates. Stop reducing while there is still enough sauce to coat the beans generously.

Optional toppings for each bowl

Grated cheese or chopped cilantro make easy extras. Offer more chili separately for anyone who likes extra heat. It is much easier to adjust one bowl than to soften the heat of the whole pot.

A cool side for the warm chili

Serve crème fraîche alongside, keeping it chilled until needed. Bread is an optional accompaniment for the sauce. For a crisp, cool side, try coleslaw. Cabbage, carrot and a tangy mayonnaise dressing add a fresh crunch between spoonfuls.

Portion the chili for another meal

Store cooled chili covered in the refrigerator and keep crème fraîche and other toppings separate. Divide it into useful portions before storing so you can take out only what you need. Add fresh toppings after reheating.

Cool leftovers promptly in shallow containers and refrigerate them. When reheating, stir well and bring the sauce to a boil, checking that the chili reaches 165°F (74°C) throughout.

Frequently asked questions

Will the chocolate make it sweet?
A little bittersweet chocolate adds a deeper cocoa note. It should stay in the background of the beef and tomato flavor.

Can I add dry kidney beans directly?
No. This recipe uses canned beans. Dry kidney beans need separate safe preparation first.

Why is the sauce catching?
A thick sauce needs gentle heat and regular stirring along the bottom. Reduce the heat and stop simmering once the consistency is right.

How can I serve different heat levels?
Keep the main pot at a heat level everyone enjoys, then offer extra chili at the table.

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