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Chili con Carne, a Tex-Mex Comfort Classic

Mexico — see all Mexico recipes
  • Main course
  • For 4 people
Chili con carne with kidney beans and sweetcorn in a turquoise bowl, topped with a rolled avocado rose and micro herbs.

A hearty beef and bean chilli simmered with tomatoes, smoky spices and optional liquorice for extra depth.

Ingredients

For the chili

  • 500g minced beef
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 400g canned chopped tomatoes
  • 400g canned red kidney beans, drained and rinsed
  • 150g sweetcorn, drained if canned, or fresh corn kernels
  • 2 tbsp tomato paste
  • 250ml beef stock
  • 2 tbsp olive oil
  • 1–2 fresh red chillies, finely chopped, or chilli flakes to taste
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon, optional
  • 1 tsp unsweetened cocoa powder, optional
  • Ground liquorice powder, approximately 1/8 tsp, optional
  • Salt & Pepper

To serve

  • Fresh coriander, chopped
  • Sour cream or natural yoghurt
  • Lime wedges
  • Grated cheddar
  • Cooked rice, tortillas or crusty bread
  • Avocado

Method

  1. Prepare the ingredients Chop the onion and bell peppers, mince the garlic and finely slice the fresh chillies. Drain and rinse the kidney beans.

  2. Sauté the vegetables Heat the olive oil in a heavy-based pot over medium heat. Add the onion and bell peppers and cook for 5–7 minutes until softened. Add the garlic and chilli and cook for another minute.

  3. Brown the beef Increase the heat slightly, add the minced beef and cook for 6–8 minutes, breaking it apart with a spoon until well browned.

  4. Toast the spices Stir in the cumin, smoked paprika, coriander, oregano and optional cinnamon. Cook for 30–60 seconds until fragrant.

  5. Build the sauce Add the tomato paste and cook for 1 minute. Stir in the chopped tomatoes and beef stock. Add the optional cocoa powder for extra depth, then season with salt and pepper.

  6. Simmer slowly Bring to a gentle simmer, then reduce the heat and cook uncovered for 35–45 minutes, stirring occasionally. Add a little water or stock if the mixture becomes too thick.

  7. Add the beans Stir in the kidney beans and simmer for another 15 minutes, allowing them to absorb the flavours.

  8. Add the optional liquorice If using liquorice powder, begin with just a small pinch during the final 5–10 minutes of cooking. Taste before adding more: liquorice can quickly become dominant and should provide only a subtle background note.

  9. Adjust the seasoning Taste and adjust the salt, pepper and chilli. If the tomatoes are particularly acidic, add a small pinch of sugar.

  10. Serve Ladle into bowls and finish with fresh coriander, grated cheddar or sour cream. Serve with rice, warm tortillas, crusty bread or an avocado rose with lime wedges on the side.

I cook dishes like this one in people's homes across Cape Town.

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