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Chili Con Carne | prettysimplesweet.com

Chili Con Carne

This comforting chili con carne stew is rich, full of flavor, and perfect to make for a casual dining with friends. Serve with rice or tortillas for an extremely satisfying meal.
YIELD 8 -10 servings


  • 2 tablespoons olive oil
  • 2 large onions , finely chopped
  • 6 cloves garlic , minced
  • 2 medium carrots , finely chopped
  • 2 sticks celery , finely chopped
  • 2 red peppers , finely chopped
  • 3-4 small red chili peppers , cored, seeded, and minced
  • 500 g/1.1 pound ground beef
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 2 cans (14 oz/400 g each) diced or crushed tomatoes
  • 2 tablespoons balsamic vinegar (optional)
  • 1 can (15 oz/400 g) black beans
  • 1 can (15 oz/400 g) white beans
  • Handful of chopped fresh coriander
  • Salt and black pepper , to taste


  1. Heat olive oil in a large, heavy pot over medium heat. Add onions and cook until soft and slightly translucent. Add garlic, carrots, celery, peppers, and chili peppers and cook until begin to soften, about 5 minutes.
  2. Increase the heat to medium-high and add ground beef. Break it up with your spoon so there are no big lumps, and cook until no longer pink and well-browned on all sides, about 5 minutes, stirring occasionally. Stir in cumin, paprika, and cinnamon.
  3. Add canned tomatoes (with juices), balsamic vinegar, beans, and coriander, and season with salt and pepper. Cover with a lid and lower the heat. Cook at a steady simmer, stirring occasionally, until meat is tender and juices have darkened and thickened. The longer you cook – the better. I usually cook mine for 1 hour. If at any point during cooking the mixture appears dry, add a few tablespoons of water. The result should be thick, moist, and juicy.
  4. Serve with rice and sour cream.
  5. Chili will keep in the fridge for up to 5 days.