Chili, also known as chili con carne, especially in the United States, is a kind of stew made with ground or unground beef, tomatoes, onions and kidney beans. This is an emblematic Tex-Mex recipe from Texas. Its preparation is similar to Bolognese sauce, except for a few ingredients.
It’s a delicious dish, well-seasoned with spices like cumin, oregano, and chili. The recipe for homemade chili is very simple, requiring only ingredients that everyone can afford. It’s a delicious dish that warms and comforts, just like a tartiflette. It can also be served as an appetizer with nachos as tapas with guacamole, garlic shrimp, etc.
Delicious homemade Chili
The Best Homemade Chili Recipe
Table of Contents
Chili, a typical Texas dish and very popular in Mexico, is one of my husband’s and my children’s favorite dishes. In Moroccan cuisine we love spicy, flavorful dishes, so it’s not surprising that we love chili.
It’s spicy, well-flavored with cumin and oregano. You can make it more or less spicy with chili depending on everyone’s taste. Here, as in Mexico, we like it spicy. You can dose according to your palate so as not to set your mouth on fire.
It’s a delicious, hearty, and satisfying dish, perfect for a family meal or a casual and friendly dinner with friends. 
It would be pretentious to say that this is the best chili recipe, but I can confirm that I’ve never eaten chili this good. I’ve tried many recipes and also eaten in restaurants, but I can confirm that this one is a pure delight.
Chili is a quick and easy dish to prepare, but opting for a slightly longer cooking time enhances its flavor, adds creaminess to chili cone carne, and intensifies its color.
Origin of the recipe
Many people believe that Chili, literally“chilli with meat“, is a Mexican dish. However, it is part of Texas’ emblematic Tex-Mex cuisine , which has undoubtedly been influenced by Mexican cuisine. These are two neighboring countries, and the fusion of their two cuisines is not surprising.
This dish has conquered the world, much to our delight. We were able to discover this delicious dish from traditional Texan cuisine and share it with the finest gourmets.
What meat to use for a good chili?
Use quality ground beef, preferably lean. Buy it preferably from your butcher. If you don’t want to use beef, you can replace it with leaner ground turkey meat.
Some recipes use beef cut into small pieces. It is cooked longer over a low heat to make it tender, then flaked with a fork.
Tips for a successful chili
- Choosing quality ground beef
- Use quality tinned kidney beans and remove the crushed ones before use. Canned beans make the recipe even simpler. However, you can use dried beans that you soak the day before and then cook before using.
- Brown the ground beef with the onions over low heat.
- Dose the chilli according to your palate – just taste before adding more.
- Simmer over low heat for about an hour. Slow cooking adds even more flavour and taste.
- Don’t forget the secret ingredient that enhances the flavors and gives chili con carne its unique taste.
- Serve the chili piping hot, for extra flavor and tender ground meat. As it cools, the fat hardens and the mixture becomes less tender in the mouth.
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 600 g ( 1.32 lb )ground beef
- 450 g (1 lb) tomatoes, peeled and finely chopped
- 70 g ( 2.46 oz )tomato paste
- 2 beef bouillon cubes
- 1 large onion
- 1 red bell pepper
- 2 hot peppers (chili, espelette or jalapeno)
- 4 garlic cloves
- 2 teaspoons cumin
- 2 heaped teaspoons paprika
- 1 to 2 teaspoons hot chili or espelette pepper powder (to taste)
- 4 tablespoons olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 250 g ( 8.8 oz) of drained canned kidney beans (400 g can) or 150 g ( 5.3 oz )of dried beans.
- 400 ml ( 14.1 oz )water
- 23 g ( 0.8 oz )dark chocolate
Preparation Steps :
Cooking dried kidney beans
I advise you to use canned beans, they’re very good and will save you the following steps.
1. If you absolutely want to use dried kidney beans, soak them overnight in a large amount of water.
2. The next day, cook them in a pressure cooker for about 20 minutes, covered with water and a bay leaf if possible .
3. Salt with 1 teaspoon of salt halfway through cooking.
4. Once cooked, drain and set aside. Be careful with their cooking; they should be fully cooked yet maintain their firmness
Prepare the chili con carne
1. Chop the onion and dice the bell pepper and chillies.
2. Heat the oil in a large skillet and sauté the onions over low heat until translucent.
3. Add finely chopped garlic, peppers, and chili peppers. Sauté for 1 or 2 minutes to release their flavors.
4. Add ground meat and cook for 10 minutes, stirring to break up into small pieces.
5. Add the spices, cumin, Espelette pepper, oregano, salt and paprika. Mix well.
6. Add the finely chopped tomatoes and cook, covered, over a low heat for 10 minutes.
7. Add the tomato paste and mix well.
8. Dilute the 2 bouillon cubes in the water and pour into the pan. Cover and simmer for 20 minutes.
9. Add the beans and simmer for a further 20 minutes, more or less, depending on the consistency of your chili con carne, with more or less sauce. I prefer when the chili is smooth and creamy.
10. Add the chocolate and stir to melt.
11. Taste and adjust seasoning.
How to serve it?
Serve piping hot with white rice. I find it the best accompaniment. However, you can prepare bowls with guacamole, rice, grated cheddar cheese, heavy cream or fjord and nachos. You can also prepare a simple green salad for freshness.
Everyone can help themselves as they please. For dessert apple crumble will be perfect.
How to store chili ?
You may have prepared a large quantity of this delicious meat stew and want to preserve it to enjoy over several days.
Once your chili is ready, let it cool, then divide into portions in airtight trays and store in the refrigerator for 3 to 4 days.
To keep for longer, up to 3 months or more, let cool well and divide evenly between trays or freezer bags. Spread it out thinly to speed up thawing.
To defrost, remove preferably the day before and leave in the refrigerator. You can also defrost it in the microwave and then reheat it. If it has thickened, add a little hot water and reheat.
Can you make chili without meat?
Yes, it’s perfectly possible to remove the meat – it’s called chili sin carne. Prepare the recipe by just removing the meat and using a little more kidney beans.
You can add a little quinoa and corn for extra flavor and color. You can also add diced carrot or diced butternut squash.
Serve with grated cheddar and a little heavy cream.
The best Homemade Chili Recipe
Ingredients :
- 600 g (1.32 lb )ground beef
- 450 g (1 lb )tomatoes, peeled and finely chopped
- 70 g (2.46 oz) tomato paste
- 2 beef bouillon cubes
- 1 large onion
- 1 red bell pepper
- 2 hot peppers chili, espelette or jalapeno
- 4 garlic cloves
- 2 teaspoons cumin
- 2 heaped teaspoons paprika
- 1 to 2 teaspoons hot chili or espelette pepper powder to taste
- 4 tablespoons olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 250 g (8.8 oz ) drained canned kidney beans (400 g can) or 150 g ( 5.3 oz )of dried beans.
- 400 ml (14.1 oz) water
- 23 g (0.8 oz) dark chocolate
Instructions :
Cooking dried kidney beans
- I advise you to use canned beans, they're very good and will save you the following steps.
- If you absolutely want to use dried kidney beans, soak them overnight in a large amount of water.
- The next day, cook them in a pressure cooker for about 20 minutes, covered with water and a bay leaf if possible .
- Salt with 1 teaspoon of salt halfway through cooking.
- Once cooked, drain and set aside. Be careful with their cooking; they should be fully cooked yet maintain their firmness
Prepare the chili con carne
- Chop the onion and dice the bell pepper and chillies.
- Heat the oil in a large skillet and sauté the onions over low heat until translucent.
- Add finely chopped garlic, peppers and chili peppers. Sauté for 1 or 2 minutes to release their flavor.
- Add ground meat and cook for 10 minutes, stirring to break up into small pieces.
- Add the spices, cumin, Espelette pepper, oregano, salt and paprika. Mix well.
- Add the finely chopped tomatoes and cook, covered, over a low heat for 10 minutes.
- Add the tomato paste and mix well.
- Dilute the 2 bouillon cubes in the water and pour into the pan. Cover and simmer for 20 minutes.
- Add the beans and simmer for a further 20 minutes, more or less, depending on the consistency of your chili con carne, with more or less sauce. I prefer when the chili is smooth and creamy.
- Add the chocolate and stir to melt. Taste and adjust seasoning.
How to serve it?
- Serve piping hot with white rice. I find it the best accompaniment. However, you can prepare bowls with guacamole, rice, grated cheddar cheese, heavy cream or fjord and nachos. You can also prepare a simple green salad for freshness.
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