easy chili con carne recipe
Health & Food

My Easy Homemade Chili Recipe

Guys, spoiler alert, I’m not actually American. So where I grew up, chili con carne was not a typical recipe my mom would make. I heard about it in movies, but I didn’t get to taste until my late twenties…..and I regretted it. Because.It.Is.That.Good.

I love chili. It’s warm, tasty, and most importantly, filling. My boyfriend loves it, too, and I’ve convinced my sister and mother to make it, too. 

So I decided to share my easy chili recipe, which is a mix of 2 or 3 recipes I discovered online.

My chili recipe makes about 4 portions (more or less for you, depending on your usual portion size), and it works for dinner and lunch the next day for two people. 

Before you run to the grocery store, I must emphasize how important CUMIN is….don’t forget to buy it. In my opinion, it makes the whole chili better. Without it, it might be a bit bland. 

Also, you can add the spices according to the recipe, or just wing it and try some chili before finishing it. Just add to taste, that’s how I do it. (I usually realize I want to add more)

So, here it is: an easy, homemade chili recipe that should be done in about 40 minutes. I really hope you like it: 

P.S. I added both types of weight measurements, so my fellow Europeans don’t have to go find a conversion calculator, I hope it’s useful for you.

Ingredients

  • 1 lb / 500 g of Ground Beef 
  • 15-16 oz. / 400 g / 1 Can of diced tomatoes
  • 1 medium yellow onion -diced
  • 15-16 oz. / 400 g / 1 Can of red kidney beans, drained and rinsed
  • 15-16 oz. / 400 g / 1 Can of corn
  • 1 1/4 cup or 300 ml of beef broth (or water)
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons pepper
  • Olive oil
  • Optional: any other spices you want

Instructions

Dice the medium onion and mix it with the olive oil into a large soup pot, stirring for 2 minutes.

Then add the ground beef to the pot and mix it until the meat turns brown. 

After the meat is brown, you can add all the spices- cumin, garlic powder, chili powder, salt, pepper, and whatever else you want. It’s by taste, really. I personally don’t add sugar, but you can, if you want. The key ingredient here is CUMIN, trust me, do not skip over this ingredient. 

After all the spices are added and mixed through with the meat, pour in the beef broth (or water, I use water and it’s perfectly fine) and the can of tomatoes.

Mix and let it simmer for 20 minutes. After, add the cans of red kidney beans and corn, and let it simmer for another 10 minutes. Taste it and add more spices, if needed.

Serve the chili with rice. Top it with sour cream, chips, sliced green onions, etc.

p.s. If you love Food just as much as I do, check out my Favorite Food & Kitchen Quotes!

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