Classic Chilli Con Carne

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Of lately, we are making and having a lot of stews and soups in our household. All, thanks to the constant rainy weather and the super hectic schedule. I have come to the realization that ever since we moved to the new house, I find myself with a jam-packed calendar that stresses me out every time . Hence, I am trying to reduce my time in the kitchen and looking for meals that are quick, healthy and yet satisfying.

Thick, rich and flavorful, this Chilli Con Carne is the perfect weeknight dinner! Lean ground beef, kidney beans, corns, slowly cooked together in a tomato sauce, and seasoned with warm spices, this recipe is guaranteed to win you over.

This stew is a great way to sneak in high-nutrient ingredients to our meals. Not only is this favourful and delicious, it takes very little time and effort to put together and everything cooks in a single pot. What more can you ask for?
Your family will not stop raving about this dish, and you’ll find yourself making this recipe over and over again!
Are you looking for other Stews? You can also check out my most popular Hearty Vegetable and Lentil Stew , Classic Guinness Irish Stew and Beetroot Ginger Soup with Spicy Chickpeas

I love enjoying my bowl with some sour cream, grated cheddar cheese and crunchy tortilla chips. You can top with whatever you like. Here are a few suggestions:
  • Sliced avocados
  • Sliced green onions
  • Crushed corn chips
  • Chopped jalapeno peppers
  • Fresh chopped cilantro
    •
How to store Leftovers?

This recipe can easily be doubled to serve a crowd and can be stored in the refrigerator for about a week. You can store it in an airtight container without any toppings and reheat either in the microwave or on the stovetop.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Classic Chilli Con Carne Classic Chilli Con Carne
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 6-7 servings
Calories per serving: 327kcal




Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 450 g lean ground beef
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 450g canned crushed tomatoes
  • 3 tablespoons tomato paste
  • 1/2 teaspoon red pepper flakes
  • Salt, to taste
  • Ground black pepper, to taste
  • 3 cups beef broth
  • 400 g canned kidney beans, rinsed and drained
  • 1/2 cup canned sweet corn
  • Cream cheese, for garnishing
  • Cheddar cheese, for garnishing

Instructions:
  1. In a large pot over medium heat add olive oil and then add the onions, saute for about 3-4 minutes until they’re translucent and start to caramelize.
  2. Add the minced garlic and cook until fragrant for about 30 seconds.
  3. Add the ground beef, breaking it up with a wooden spoon, and cook until the meat is browned ( about 6-7 minutes).
  4. Add the tomato paste and crushed tomatoes, stir well and cook for about 5 minutes.
  5. Then, add in the ground cumin, chilli powder, chilli flakes, salt, black pepper, the broth, the kidney beans and the corn and stir well.
  6. Bring it to boil. Then, reduce the heat and allow it to simmer,uncovered, for 20-25 minutes, stirring occasionally.
  7. Ladle chili into bowls and top with your favorite toppings.
  8. Serve warm!

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