Name: My Authentic Chili con Carne
Prep time: 20 min
Cook time: 30 min
Yield: 4 people
Cuisine: Mexico
Ingredients: 500 oz ofground beef; 250g canned red beans; 1 green bell pepper (small); 2 onions; 2 pods ofgarlic; 1 teaspoon ofground cumin; 1/2 teaspoon oforegano; 12,5 fl oz oftomato sauce (not necessary if you're using canned tomatoes); 2 peeled tomatoes (fresh or canned, depending on the season); 2 branches ofparsley; 2 tbsp ofolive oil; 1 tip ofCayenne peppers; pepper; chef's knife; mortar

main courses meat prepared in advance slow cooking traditional cuisine

Updated on 14 April 2025 by

babaorum

6 reviews 4.7 : Very good

Cuisine

Mexico

Level

Easy

Preparation

20 minutes

Cooking

30 minutes

Since returning from my trip to Mexico, I’ve gotten into the habit of cooking the dishes I loved there myself. I especially enjoy this authentic chili con carne recipe—a hearty and delicious dish, full of flavor and color.

To make this chili, I based my recipe on a book I brought back in my luggage, which is very well-known in Mexico: "La Cocina Mexicana de Socorro y Fernando del Paso," ed. Conmemorativa.

A quick historical and geographical note: although chili con carne is often associated with American “Tex-Mex” cuisine, this spicy stew actually originates from Mexico. Literally, chili con carne means “chili with meat,” which gives you a little idea of the main ingredients in this dish 🙂

But don’t worry—it’s perfectly possible to make chili by adjusting the heat level. The amount I specify in the recipe is very mild and should suit all tastes. You can also adjust the amount of chili pepper right at the end of cooking if it’s not spicy enough for your liking.

For

people

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For the sauce
17.6 oz of ground beef
250g canned red beans
1 green bell pepper small
2 onions
2 pods of garlic
1 teaspoon of ground cumin
1/2 teaspoon of oregano
4.2 fl oz of tomato sauce not necessary if you're using canned tomatoes
2 peeled tomatoes fresh or canned, depending on the season
2 branches of parsley
2 tbsp of olive oil
1 tip of Cayenne peppers
pepper

Kitchen utensils
chef's knife
mortar

1
Peel, remove the root end, and chop the onion into small pieces.
Do the same with the garlic.
2
Heat the oil in a skillet.
Sauté the ground meat with the onion for about 8 minutes.
Add the garlic halfway through cooking.
Note: Use two spatulas to break up the ground meat thoroughly so that it doesn’t clump into large pieces while cooking.
3
Meanwhile, wash the bell pepper. Remove the seeds and cut it into small pieces.
4
Crush the cayenne pepper in a mortar.
5
Once the meat has browned on all sides, add the bell pepper, cayenne pepper, cumin, oregano, and kidney beans.
Cook for 5 minutes.
6
Meanwhile, if you’re using fresh tomatoes, rinse them. Remove the seeds and cut them into large chunks.
Add the tomatoes and the tomato sauce to the pan.
7
Cover and cook for 20 minutes.
8
Serve with rice and garnish with parsley.