Chili con Carne

A traditional Texan dish. This is not an original recipe, but a modern take on an American classic. This recipe contains beans and tomatoes, both not an ingredient of original Texan chili.
I had my first chili on carne when I spent a year as an exchange student in Tennessee in 1979-80. My host father cooked this and it was always delicious. (Thanks, Ben!)

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5 star rating based on 27 reviews

Ingredients for 4

As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.

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Ingredients
800 gramschopped tomatoes
3 onionsonion (medium size, 160g each) (500 grams)
500 gramsbraising steak
250 gramskidney beans (dried)
1 1/2 pepperred pepper (90 grams)
1 1/4 teaspoonsalt (8 grams)
1 1/4 teaspoonchili powder (hot) (5 grams)
1 clovefresh garlic (medium size, 3g each) (3 grams)
1/2 pepperchili pepper, red, fresh (2.5 grams)
1 1/2 teaspoonhoney (8 mls)
1 1/2 teaspoonsunflower oil (8 mls)
Salt content: 0.4% (by weight, not counting salt in other ingredients)
You can use tinned kidney beans if you don't want to soak dry beans overnight.

Method

Soak the beans overnight in a bowl of water. Follow the step-by-step instructions below.

Serve with rice and a glass of red.

Step-by-Step Instructions

Recipe PhotoCoarsely chop the onions and finely chop the garlic. Get your largest saucepan, add the sunflower oil and fry up the onions and the garlic. You don't want them to brown, so gently and slowly fry them whilst occasionally stirring until they are translucent and taste sweet.
Recipe PhotoToday, I am using my left-over runner beans from this season. I harvest them when the shells have become yellow and take out the beans and dry them. You will use your kidney beans that you have soaked overnight in water.
Recipe PhotoWhen the onions are translucent (about 10 minutes of frying), add the four tins of chopped tomatoes.
Recipe PhotoThen add your soaked beans. Simmer for 45 minutes (that means you turn the heat down so you only see a couple of bubbles coming up occasionally)
Recipe PhotoChop up your beef into nice chunky bits. You don't want them too small.
Recipe PhotoHere is our beef ready to be fried.
Recipe PhotoChop the top off your red chili pepper and throw it away.
Recipe PhotoCut the chili pepper into half, then each half into three strips.
Recipe PhotoThen cut the strips into small slices.
Recipe PhotoPut 2 tbsp cooking oil into your frying pan and heat up the oil. Then add the beef and fry it until brown.
Recipe PhotoNow add the chili powder and the chopped red chili.
Recipe PhotoFry the meat and the spices for another 2 minutes.
Recipe PhotoNow add the fried meat to the saucepan.
Recipe PhotoAdd the salt and simmer for 1 1/2 to 2 hours until the meat is tender.
Recipe PhotoNow it's time to chop up your red peppers. Cut as seen here to remove the stem.
Recipe PhotoIf you cut in the right place, the stem, the top and the rest fall apart into three bits.
Recipe PhotoNow cut the top into chunks.
Recipe PhotoCut the main part into halves and cut the inner white bit and seeds out.
Recipe PhotoCut each half into 4 strips.
Recipe PhotoThen cut the strips into 4 parts.
Recipe PhotoHere are our 3 chopped up peppers.
Recipe PhotoAdd the chopped peppers and the molasses/honey/sugar to your saucepan and simmer for another 20 minutes or so - this depends on how much bite you want the peppers to have. Ready to serve!

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Comments:
10I JUST FOUND YOUR SITE. IT IS NICE BUT FOR THOSE OF US WHO KNOW HOW TO COOK AND JUST WANT TO PRINT THE RECIPE WITH OUT THE PICS AND SUCH, IT WOULD BE GREAT
7You got to push it-this estensial info that is!
10Brilliant site great to be able to adjust servings and the ingredients alter accordingly
10Best ever, added some cumin seeds and diced carrots, oh so nice!! Thanks for your recipe. Wessel
10I made this for my mother on mother's day and it turned out amazing! Thank you :D
10Ground Cumin adds more yummyness. Americans often use ground beef and shredded cheddar cheese just before serving a bowl
10Amazing and perfect
10Superb pictures :-)
10Excellent
10I use ground venison in mine. No sugar like molasses or honey. The tomatoes give it a sweet taste, '
10Add teaspoon of groung Cumin, Oregano and Cocoa powder also tablespoon Worsester sauce. Amazing.
10My mum is chef and i have moved away from home, awful....... because she is not cooking anymora and i hate the kitchen..... but this website has helped me a lot! and the images of the step-by-step are just awsome! thanks!!!!
10super site.
10Very good and easy to make! :) Going to use this recipe more often! 5* and tasted amazing!
10Best ever wont use minced beef again, thank you ben
10Very nice. I used two chili peppers for a bit more kick.