Lazy Weekends · Mexican
Chili Con Carne
Chili Con Carne is a robust stew built from ground beef, kidney beans, and tomatoes. The long simmer with chili powder and aromatics creates a deep, layered flavor.
Why This Works
The foundational aromatics and toasted spices provide a robust backbone that balances the acidity of the tomatoes. A gentle, low-temperature simmer ensures the meat remains tender while concentrating the natural starches of the beans for a perfect, luxurious consistency.
The Upgrade
Serve with cornbread for a perfect pairing and some extra heartiness.
Chef's Secret
Michelin TechniqueBrowning the beef well helps to create a deeper flavor base through caramelization.
Ingredients
Total time including resting: 40 min
Directions
Heat olive oil in a large Dutch oven over medium heat, then add the onion and bell pepper, sautéing until softened and translucent.
5 minIncorporate the minced garlic, stirring constantly until fragrant and lightly toasted to release the essential oils.
1 minAdd the ground beef, chili powder, cumin, and salt, cooking until the meat is thoroughly browned and the liquid has evaporated.
8 minStir in the diced tomatoes with their juices and the kidney beans, scraping the bottom of the pot to incorporate the fond.
1 minReduce heat to low, cover, and simmer gently to allow the flavors to harmonize and the sauce to thicken before garnishing with a dollop of sour cream.
15 minWine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Lytton Springs
A bold, spice-driven Zinfandel matches the robust intensity of the chili and ground beef. Its ripe fruit profile absorbs the heat of the chili powder without losing focus.
Nutrition per Serving
600
calories
43g
protein
45g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Honey Cornbread
Bake a simple cornbread to provide a sweet, crumbly contrast to the spicy, meaty chili.
Ingredients
Directions
Preheat your oven to 400°F and lightly grease an 8-inch square baking pan.
Whisk the dry ingredients together in a large bowl: cornmeal, flour, baking powder, and salt.
In a separate vessel, combine the milk, honey, egg, and melted butter.
Gently fold the wet mixture into the dry ingredients until just incorporated; do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 18–20 minutes until the edges are golden and a tester comes out clean.
Side Dish
Lime-Soured Cabbage Slaw
Toss shredded cabbage with lime juice and cilantro for a refreshing, acidic crunch that cuts through the heavy chili.
Ingredients
Directions
Place the shredded cabbage in a chilled mixing bowl.
Whisk the lime juice, olive oil, and salt together in a small vessel until emulsified.
Pour the dressing over the cabbage immediately before serving to maintain texture.
Gently fold in the cilantro leaves.
Adjust seasoning to achieve a sharp, acidic balance against the richness of the chili.
Serve promptly to preserve the crunch.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.
Tastes like something you'd pay 30 dollars for at a restaurant.
This Tex-Mex Chili Con Carne came out incredible. That chef's secret tip really works.
This Chili Con Carne came out incredible. That chef's secret tip really works.
Very approachable even for a beginner. Turned out great.
Made this for dinner last night and my whole family asked for seconds. The sauce really made a difference.
Restaurant quality at home. The timing in the steps was spot on.
Made this for dinner last night and my whole family asked for seconds. The sauce really made a difference.
Restaurant quality at home. The timing in the steps was spot on.
Solid recipe. The ingredient list is short which I love — everything was already in my pantry.
Best Mexican dish I've made at home, hands down. The steps were super clear.
Absolutely stunning. Looked like something from a restaurant and took me under 40 minutes.