Rachel's Pretty Delicious Chili con Carne

Chili con Carne
I have this Chili con Carne recipe in my recipe notebook since I was something like 13 yo :-)   Needless to say that I love it and it was a hit among my friends when I was in the Uni.

The original recipe was taken from one of my mother's cooking magazines but after my visit to Mexico it passed through a much deserved facelift.

Almost 30 years later is one of my husband's favorites and I bet is gonna be yours too!

It is pretty hot so you might want to adjust the amount of Jalapeños and Cayenne Pepper to your liking.    Serve with Wheat Tortillas, Coarsely grounded cheddar cheese and some extra diced Jalapeno to those who are not afraid of the heat.

Enjoy with one.... maybe two Coronas ;-)

Chili con Carne
Serves: | Time:  3.5h  | Cost:  $ | Difficulty: Easy 
Author:Rachel Elich
  • 500g Beef Mince (fat one please!)
  • 1 Large Onion thinly chopped 
  • 4 Cloves of Garlic Chopped
  • 1 Tablespoon Smoked Sweet Paprika
  • 1 Tablespoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Cayenne Pepper
  • 2 Fresh Jalapenos seeded and thinly chopped
  • 1 Cans Diced tomatoes (tomatoes and juice)
  • 1 Tablespoon tomato paste
  • 1 Can of Kidney Beans drained and rinsed
  • 1 Stubby (about 350ml) Beer (Lager)
  • 50g Diced Smoked Bacon
  • 1/2 Cup Fresh coriander chopped
  • Two Tablespoons of oil
  • Salt to your liking
  1. Heat the oil in a large tall Pot over high heat.
  2. Add the Bacon and let it fry for about 5 min.
  3. Stir in the garlic and the onion and fry it until onion is soft and garlic is starting to gain some color.
  4. Add the Beef and stir until browned.
  5. Stir in the paprika, the cumin, the garlic powder, the ground coriander, the cayenne pepper and the Jalapenos.
  6. Add the tomatoes, the tomato paste and the beer.
  7. Bring it to boil, reduce the heat and leave it simmering for about 1.5 hours.
  8. If necessary add a bit of water.
  9. Stir in the Beans and leave it cooking for more 30 min.
  10. Add more salt if you like.
  11. Stir in the fresh coriander.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. This sounds delicious, but we're on opposite seasons, so I'm dying of heat here and know I won't be making chili for many weeks to come...this is our hottest time of the year. :(