Chilli Con Carne Pork or Beef
Classic Chili Con Carne
Come home to a warming bowl of this Chili. This delicious recipe is great served with rice or on its own for a lighter lunch.
Recipe Video Print
Total Time: 1 hour 50 minutes
Serves: 5 people
This comforting and filling recipe for Classic Chili Con Carne is a great family meal or for serving to friends for a casual dinner party.
This delicious recipe is amazing served alongside Homemade Corn Muffins to make the perfect comforting meal.
Why This Recipe Works
- It's an easy recipe that makes a hearty meal.
- The cumin, oregano & smoky paprika work perfectly together to pack in the flavor.
- It's easily adaptable to suit your pallet and family's preferences.
On Chili Powder
Chili Powder in America is a spice mix commonly used in Chili and Mexican style dishes. It's most often made up of ground chili pepper, paprika, garlic, and cumin.
Outside the US, chili powder is a pure ground chili pepper. Confusing the two ingredients could be a total disaster.
To avoid confusion for my worldwide audience, I decided to create my recipe without calling for Chili Powder in any form.
I've flavored my chili with all the same flavors you'd find in the American spice mix, but with individual ingredients.
Best Meat For Chili
Ground beef is the traditional meat used in Chili. It's simple meat to work with, and there's no need to tenderize it before cooking. That said, I've seen ground turkey used successfully by cooks worried about the fat content of the dish.
Keeping Moisture in Your Meat
Adding baking soda to ground beef before cooking keeps it moist by raising the PH levels and stopping the proteins from binding too quickly (which dries out the meat).
To do this mix a ½ teaspoon of baking soda with a tablespoon of water. Combine well and then mix it into the meat before cooking.
How To Make Chili con Carne From Scratch:
The longer you cook this chili, the better it tastes, so cook it low and slow. The flavor will be fantastic, and the slow cooking gives the beef such tender texture and creates the best chili ever.
For Best Results
- Don't skip browning the meat. This is the point where you start building flavor.Try browning it on a little bacon fat for extra flavor!
- Whenbrowning the meat, don'tovercrowd the pan. Overcrowding causes the meat to steam instead of brown, and you'll miss out on a lot of flavors.
- Season well and from the start –Adding salt from the beginning allows the flavors to develop as it cooks. Don't forget to taste at the end and add more as needed.
- Kick up the flavor with some vinegar before serving. This may sound odd, but I always add a tablespoon of red wine vinegar before serving long cook dishes.You won't believe the lift it gives the dish.
- Much like a stew, Chili tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day.
Serving Suggestions
- Serve with a variety of toppings like shredded cheese, sour cream, jalapeño slices or fresh cilantro.
- Ladle it over a bed of rice or with somehomemade cornbread and you have yourself a fantastic meal.
- For a great party platter, add the chili to a baking dish with layers of tortilla chips, top with lots of grated cheese and stick it in the oven until the cheese is bubbly. Serve with a scoop of cool sour cream and chopped scallions.
- Spoon it over good quality hotdogs and top with grated cheese for the best chili dogs you've ever had!
Does chili con carne have beans?
Traditional chili con carne has red kidney beans, but they can be left out if you wish.
What is the difference between chili and chili con carne?
Chili refers to the actual fruit/pepper while chili con carne is a spicy beef stew.
How long does homemade chili last in the fridge?
Properly stored, cooked chili will last for 3 to 4 days in the refrigerator.
How long can cooked chili be left at room temperature?
Bacteria grows quickly at temperatures between 40 °F and 140 °F; be left out for no more than 2 hours at room temperature.
Can you freeze Chili?
Cooked chili freezes very well. Freeze it in covered airtight containers or freezer bags. Freeze for up to 3 months.
Did you make this?
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- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 onion (large) chopped
- 4 cloves garlic chopped
- 2 tablespoons ground cumin
- 2 tablespoon dried oregano
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper plus more if you like it spicy
- 2 tablespoons tomato paste
- 28 oz can crushed tomatoes
- ½ cup beef stock
- 14.5 oz can kidney beans drained
- salt and pepper to taste
- good handful fresh parsley chopped
Prevent your screen from going dark
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Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
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Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
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Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
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Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
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Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours.
Adding baking soda to ground beef before cooking keeps it moist by raising the PH levels and stopping the proteins from binding too quickly (which dries out the meat).
To do this mix a ½ teaspoon of baking soda with a tablespoon of water. Combine well and then mix it into the meat before cooking.
Cook's Tips
- Don't skip browning the meat. This is the point where you start building flavor. Try browning it on a little bacon fat for extra flavor!
- When browning the meat, don't overcrowd the pan. Overcrowding causes the meat to steam instead of brown and you'll miss out on a lot of flavors.
- Season well and from the start. Adding salt from the beginning allows the flavors to develop as it cooks. Don't forget to taste at the end and add more as needed.
- Kick up the flavor with some vinegar before serving. This may sound odd, but I always add a tablespoon of red wine vinegar before serving long cook dishes. You won't believe the lift it gives the dish.
- Much like a stew, Chili tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day.
Calories: 524 kcal (26%) | Carbohydrates: 30 g (10%) | Protein: 45 g (90%) | Fat: 25 g (38%) | Saturated Fat: 8 g (50%) | Cholesterol: 117 mg (39%) | Sodium: 691 mg (30%) | Potassium: 1530 mg (44%) | Fiber: 9 g (38%) | Sugar: 10 g (11%) | Vitamin A: 940 IU (19%) | Vitamin C: 19.5 mg (24%) | Calcium: 153 mg (15%) | Iron: 9.7 mg (54%)
Nutritional Data Disclaimer
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Update Notes:This post was originally published on Feb 20, 2017, but was republished with step by step instructions, new photos, a video, tips, and FAQs in February of 2018.
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