Chili Con Carne
Chili con carne is a hearty Tex‑Mex stew of spiced meat and chilies, often with tomatoes and beans. The name means “chili with meat.” Commonly made with ground or diced beef (sometimes pork or venison), chilies or chili powder, and spices like cumin and oregano in a tomato base. It can be thin and brothy or thick and slow‑cooked. A classic comfort food, it’s great on its own, over rice or baked potatoes, or with cornbread—easy, forgiving, and perfect for cold days.
Chili Con Carne Recipe
By Zosia Culinary Adventures | Date: January 06, 2026
Preparation Time: 1 hr
Cook Time: 1 hr
Yield: 8 servings
Ingredients:
500 g ground bison meat or beef/venison, caribou or boar
2 tablespoons olive oil
1 cup thinly sliced onion
1 cup diced red, green or red pepper
1/2 cup fresh kale, chopped
1 cup fresh carrots, sliced
1 cup fresh mushrooms, sliced
2 cloves of garlic, crushed
1 cup celery tops, diced
2 tablespoons chili powder
1 tablespoon cumin
1 tsp smoked paprika
1 tsp cinnamon
1 tsp white pepper
1 tsp dry lovage
2 x 398 ml cans of red kidney beans, well drained
1 x 398 ml can black beans, well drained
1x 796 ml cans of diced tomatoes
1 cup of vegetable or beef broth plus extra water if needed
sea salt to taste
2 tablespoons plum vinaigrette or malt vinaigrette
4 cups cooked Kimora Medium grain rice (optional)
8 slices cornbread (optional)
4 tablespoons Ovino sheep yogurt (optional)
fresh parsley, chopped
Instructions:
Heat oil in the large in the heavy saucepot. Add the meat and brown over high heat, breaking it up with a wooden spoon as it browns.
Add the onion and garlic. Cook with meat for 10 minutes on medium high heat.
Add all fresh ingredients, broth, spices and pinch of salt. Stir all well, and let it cook for 10 minutes until vegetables softened.
Reduce the heat to medium, then add all the beans, diced tomatoes, and the vinaigrette. Give everything a thorough stir to combine, bring the mixture briefly to a gentle boil, then lower the heat and let it simmer uncovered for about 40 minutes, or until the chili reaches your preferred thickness and depth of flavor. Stir occasionally during the cooking time. The ideal chili consistency depends on personal taste, but generally it should be thick enough to hold its shape on a spoon without becoming overly pasty or dry. If you prefer a soupier result, add a little extra water or broth a splash at a time. Taste and adjust seasoning as needed before serving.
Serve Chili Con Carne over a warm bed of rice, accompanied by a slice of freshly baked, homemade cornbread. Offer a dollop of yogurt and a sprinkle of chopped fresh parsley as additional toppings.
NOTE: Nutritional facts do not include any side dishes, such as cornbread or rice.
