Chili con Carne — for the Whole Family, with the Heat on the Table
Brown the mince hard, soften onions, garlic and pepper, toast cumin, paprika and cocoa, add tomatoes and stock, simmer 40 minutes, beans and sweetcorn for the last 10. Chilli only at the table — then it suits everyone. The cocoa is no typo: it makes the sauce dark and rounded.
Chili con carne is the family meal with one problem: some want it hot, others do not eat chilli. The solution is simple — cook it mild, with cumin and paprika for flavour, and put the heat on the table as sambal or chilli flakes. The pot serves two evenings, freezes perfectly and costs barely three francs a head with beans and sweetcorn.
Ingredients
- 600 g Minced beef
- 2 pieces Onions
- 3 pieces Garlic cloves
- 1 piece Bell pepper (red)
- 2 tbsp Rapeseed oil
- 2 tsp Ground cumin
- 2 tsp Paprika (smoked)
- 1 tsp Oregano
- 1 tsp Cocoa powder
- 2 tbsp Tomato purée
- 2 tins Tomatoes (chopped, 400 g each)
- 2 dl Beef stock
- 2 tins Kidney beans (400 g each, drained)
- 1 tin Sweetcorn (about 300 g, drained)
- 1½ tsp Salt
- 1 piece Lime
- Chilli flakes or sambal (to serve)
Method
- 1
Brown the meat
Heat the oil in a large pot until very hot. Brown the mince in two batches until browned and crumbly, 5 minutes each. Remove.
- 2
Vegetables and spices
Finely chop the onions, garlic and pepper and soften in the same pot for 5 minutes. Add the cumin, paprika, oregano, cocoa and tomato purée and toast 1 minute until fragrant.
- 3
Simmer
Meat back in, add the tomatoes, stock and salt. Bring to the boil and simmer half covered for 40 minutes, stirring now and then, until the sauce is thick.
- 4
Beans and sweetcorn
Rinse the beans and sweetcorn and simmer for the last 10 minutes. Season with lime juice and salt.
- 5
Serve
With rice, tortilla chips or bread. On the table: soured cream, grated cheese, spring onions, coriander — and the heat for those who want it.
Tips
- Chili is better on day two. Frozen in portions it keeps three months and is the base for tacos, burritos, loaded nachos or a chilli potato bake.
- For more depth: 1 dl strong coffee or a piece of dark chocolate instead of cocoa. You cannot taste either, but the sauce turns darker and rounder.
- With 200 g more beans and 300 g less mince it is just as filling and cheaper still. Without meat, with lentils — see chili sin carne.
What can I substitute?
Mixed is cheaper and juicier. Diced instead of minced is the Texan version — then braise 90 minutes.
Black beans are the Mexican choice, borlotti creamier. Any tinned bean works.
Smoked paprika brings the smokiness — without it something is missing, but the chilli still works.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
How do I make chili con carne mild for children?
No chilli in the pot — cumin, paprika and oregano give the flavour without the heat. Adults add chilli flakes, sambal or Tabasco on the plate. One pot is cooked for everyone, and nobody has to compromise.
How long should chilli simmer?
At least 40 minutes so the meat softens and the sauce thickens. An hour is better, two better still. Beans only for the last 10 minutes — longer, and they fall apart.
What goes with chili con carne?
Rice is the family version, tortilla chips the party version, bread the simplest. Alongside: soured cream, grated cheese, guacamole, spring onions, coriander, lime. Wrapped in tortillas it becomes a burrito.
How much does chili con carne cost per person?
About 3 CHF per person for six portions with Swiss mince. Beans, sweetcorn and tinned tomatoes cost about 1 CHF each — more beans, less meat makes it cheaper still.
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