Here’s a hearty, flavorful Chili Con Carne—rich, slightly spicy, and perfect with rice, bread, or on its own.
🌶️ Chili Con Carne
🛒 Ingredients
- 500g ground beef (keema)
- 1 tbsp oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 bell pepper (chopped)
- 2 cups canned or fresh tomatoes (crushed)
- 2 tbsp tomato paste
- 1 cup kidney beans (boiled or canned, drained)
Spices:
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1–2 tsp chili powder (adjust heat)
- 1 tsp paprika
- 1 tsp cumin powder
- ½ tsp oregano (optional)
Optional extras:
- 1 tsp sugar (balances acidity)
- Fresh coriander for garnish
- 1 green chili (for extra heat)
👩🍳 Instructions
1. Cook the base
- Heat oil in a pot
- Sauté onions until soft and golden
- Add garlic and cook 30 seconds
2. Brown the meat
- Add ground beef and cook until browned
- Break it up well—no big chunks
3. Add flavor
- Stir in tomato paste and all spices
- Cook 2–3 minutes to deepen flavor
4. Build the chili
- Add crushed tomatoes + a little water (½ cup)
- Simmer on low heat for 20–25 minutes
5. Add beans
- Stir in kidney beans
- Cook another 10–15 minutes until thick
🍲 Serving Ideas
- With steamed rice
- With naan or crusty bread
- Over fries or baked potatoes
- Topped with yogurt or sour cream
✨ Tips
- The longer it simmers, the better it tastes
- Make it ahead—flavor improves the next day
- For smoky depth, add a pinch of smoked paprika or a drop of BBQ sauce
If you want, I can show you a white chicken chili, no-bean Texas style, or a quick 20-minute version.
