A one-pot comfort food, this hearty chili con carne is easy to make and packed with flavour. Prepare a large pot and the weekend and enjoy ready-made meals throughout the week.
Although I prefer preparing mostly vegetarian or vegan food for myself, I often prepare more hearty non-vegan fare for the family, such as this chili con carne. During the cold winter months it’s the perfect comfort food and so easy to prepare.
We prefer our chili simple without many garnishes but we all know that a warm, hearty bowl of chili is always delicious with a dollop of sour cream or Greek yogurt, shredded cheddar cheese, scallions, sliced avocado…or whichever condiment you prefer!
Chili con carne is one of those one-pot wonders that the whole family can enjoy (even baby) and is the perfect weeknight meal. Double the batch, portion the leftovers into containers and store in the freezer for a quick go-to dinner for the family and enjoy a stress-free weeknight meal.
For babies 10+ months, simply mash finely or purée until smooth. Serve alone or mix with rice or pasta.
Ingredients (Yields about 8 cups-Serves 4-6 adults)
2 tbs. extra virgin olive oil
2 garlic cloves, halved or finely chopped (I prefer halving them)
1/2 cup red onion, finely chopped
1 large red pepper, finely diced 1 kg lean ground beef
2 x 28oz cans diced tomatoes
1 x 19oz can black beans (drained, not rinsed)
1 tbs. parsley, freshly chopped (optional)
1 1/2 tsp. dried cumin 1 tsp. paprika 2 tsp. chili powder
1/2 tsp. salt (or to taste)
1/4 tsp. black pepper
1/4 tsp. cayenne pepper (you can always add more after removing the kids’ portions!)
Heat oil in a large saucepan on medium heat for about 2 minutes. Add the garlic, onions, and peppers, and sauté for 5-7 minutes or until translucent.
Add the ground beef, salt, pepper and spices and cook for 12-15 minutes or until no longer pink inside. As the meat cooks, break it up into smaller chunks with a wooden spoon or spatula. Add the tomatoes (with the juice) to the pot and bring chili to a boil on medium high heat. (Don’t forget to remove the garlic halves)
Once boiling, reduce to medium-low and cook uncovered for about 2 hours or until thickened. Add the beans (with the remaining starchy liquid in the can) and continue to cook the chili for another 8-10 minutes. *TIP: The starchy liquid from the beans will help thicken the chili.
Garnish with fresh parsley (to add some freshness to the chili), if desired.
And you there you have it! A one-pot wonder that’s easy to make and an ideal family meal. Set aside the kids’ portions…