Chili con Carne

214 Reviews
97% would make this recipe again

Ground beef with beans in a tomato sauce.

Spanish for «chili with meat», this dish is made of diced or ground beef and chili peppers. It originated in Texas, where it is commonly referred to as «a bowl of red». Texans would not add beans to the mixture, but outside the Lone Star State beans are requisite and the dish should then be called «chili con carne with beans».

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Preparation : 20 min Cooking : 1 h 40 min
380 calories/serving

Ingredients

1 onions, finely chopped 200 g
2 cloves garlic, minced
1/2 dried chili peppers, minced 0.2 g
1 green peppers, diced 150 g
2 tbsp canola oil 30 mL
400 g ground beef, extra-lean, or lean
1 2/3 cup canned tomatoes (diced) 400 g
2 tbsp tomato paste 35 g
ground pepper to taste [optional]
1 tsp ground cumin 3 g
2 tbsp brown sugar 26 g
1/2 cup beef broth 125 mL
2 tbsp water, if necessary 30 mL
3 cups red beans (canned) 750 mL
1 pinch salt [optional] 0.2 g
1 tbsp fresh cilantro, chopped [optional] 2 g
1 limes [optional] 70 g

Before you start

Please note that this recipe uses canned beans. For dried beans, please see the corresponding recipe.

Method

  1. Prepare the vegetables. Finely chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.
  2. Heat half of the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside. Pour the remaining oil into the same pan, heat over medium heat, and add the ground meat. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour.
  3. Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Pour in the warm broth. Cover and cook over very low heat 1 ½ h, checking occasionally that the mixture stays moist. Add water if necessary.
  4. Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

380

Fat

14 g

21 %

Saturated 3.4 g
+ Trans 0.3 g

19 %

Cholesterol

50 mg

Sodium

510 mg

21 %

Carbohydrate

37 g

12 %

Fibre

10 g

41 %

Sugars

12 g

Net Carbs

27 g

Protein

29 g

Vitamin A

42 %

Vitamin C

61 %

Calcium

8 %

Iron

37 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 1 ½
Meat and Alternatives 3 ½
Fats 2 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

214 Reviews (205 with rating only) 97% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

i really like this recipe...it's one of my favorites. not only is it ridiculously easy to make, it's also very tasty and i really like that it consists of ingredients i usually tend to have on hand. btw i'm not too sure what they recommend as a suitable side dish for this recipe but i tend to make it with basmati rice and let me tell you...everybody loves my take on 'chili con carne'. try it tonight...you wont be disappointed!

Useful 7
Anonyme
october 20, 2021 | I would make this recipe again

We made this for about 9 people, and it couldn't have been better. Everyone loved it and I think it will be a repeat on other group dinner occasions.

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

Thanks, made this for 9 people and got many compliments! Very tasty, for sure I would make this again!

Useful 0

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