Recipes  

How to Make the Best Chili Con Carne

Even though chili con carne has its roots in sunny Mexico, it’s also become part of our traditions when in need of some warming up. We developed our best-ever chili with ground beef, red kidney beans, ancho chili… and bacon! There’s nothing better to help face our harsh winters.

1. Extra protein

As its Spanish name suggests, this chili contains meat; a lot of meat: 2 lbs (900 g) of ground beef. And it’s this beef that carries the flavour in this dish. And thanks to the spices, it takes on a beautiful red hue as it cooks. You can also add two cans of red kidney beans, which help to bulk up the chili and make it more nutritious.

2. Chili pepper changes everything

The secret behind our best-ever chili? Ground ancho chili. It adds plenty of depth to this dish with its slightly fruity and spicy flavour. Mix it in with the meat when you begin cooking, just before pouring in the beef broth.

3. Perfectly spiced

Besides the ancho chili, this recipe boasts a good number of spices that enhance it even more, but without making it too spicy. There’s paprika, for its peppery taste, as well as a generous amount of ground cumin. Often used in Mexican cuisine, dried oregano also brings its flavour to the mix.

4. The power of bacon

Bacon is the ultimate ally in this chili. By releasing its deliciously smoky aroma, it gives the impression that the dish has been simmering over a fire. If they’ve been well incorporated in the other ingredients, you won’t bite into pieces of bacon, but will still be able to taste it.

5. Good consistency

This uniquely flavoured chili is easy to make. It requires 90 minutes of cooking time–which is just enough time for it to reduce and thicken. Let it simmer on the stovetop uncovered to allow for evaporation, so that the meat and the liquid can blend well together.

6. Bright toppings

When serving, brighten up your chili with classic toppings like grated cheese, sour cream and corn chips. For extra freshness, you can add some corn salad and pickled onions, which bring a sweet and tangy flavour and a satisfying crunch.

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