Chili con carne, like any other national dish, has many variations. It can be vegetarian or meat-based, with coffee, cinnamon or bitter chocolate, flavored with grated cheese and sour cream. The following easy chili recipes include variations with beef, turkey and chicken and are simple to make, but take time. All ingredients need to be stewed for several hours in one pot, then the sauce will be thick and full. The longer the ingredients simmer, the better the result. Preferably, cook it the day before serving so that the chili can stand for a long time, because this will only make it taste better.
Classic Beef chili recipe
Total cooking time: 3 hours
Output: 6 servings
- beef (flesh, shank, shoulder) – 500 g
- red beans – 400 g canned or boiled
- onion – 2 medium sized pieces
- garlic- 2 cloves
- celery – 1 chard
- vegetable oil- 3 – 4 tbsp.
- sweet bell pepper – 1-2 units
- hot pepper – 1 pc.
- fresh or canned tomatoes – 300 g
- tomato paste – 1 tbsp.
- water – 400-500 ml
- salt and black pepper – to taste
- ground cumin – 0,5 tsp.
- ground sweet paprika – 1-2 tsp.
- coriander – small bunch
You can use canned beans in tomato sauce or boiled beans. In the latter case, the preparation is best to start the day before – the beans should be soaked and boiled. We used red beans (1 cup), soaked them in water all night, in the morning we drained the liquid, poured clean water and boiled them almost until tender without adding salt. We threw the beans in a colander, saved the broth. Kernels should become soft, but not too much boiled.
Beef (any cut of meat will do, not too fatty) should be washed, cleaned of membranes and sinews, and then cut into very small pieces. You can put the meat through a meat grinder. We recommend to refuse from store minced meat, as a rule, it contains too much fat, so it is better to prepare it yourself.
Peel the onion and garlic and then finely chop them with a knife. The combination of celery and beef is nice, so we add one diced petiole. If you don’t like it, you can leave it out of the ingredient list. We also need sweet and hot peppers, peeled from seeds and cut into bean-sized pieces. The amount of chilies is up to taste, but remember that Mexican food is spicy.
When all the ingredients are ready, you can begin cooking. Braise beef with vegetables is best in a wide pot with a thick bottom or in a large frying pan. Heat vegetable oil in a pot and fried onion and garlic on medium heat, stirring, until soft – about 5 minutes.
Add some hot ground red pepper and pounded in a mortar some cumin (the second name is cumin, not to be confused with cumin!). Heat it for less than a minute, stirring all the time so that the spices would reveal their wonderful aroma.
Next, send chopped beef into the pot. Roast for 10 minutes over medium heat, stirring. The beef should brown. If you are not using minced meat, but minced meat, then crush it with a fork, then no lumps will form, the meat will fry evenly and turn out crumbly.
Next we add hot and sweet peppers, fried all together for another 5-7 minutes, stirring with a spatula.
Add tomatoes – fresh (scalded with boiling water and remove the skin, cut into small pieces) or canned tomatoes in their own juice (mash with a fork). For a richer flavor, we also add a spoonful of concentrated tomato paste. Roast everything together for a couple of minutes.
Pour boiling water – the liquid should completely cover the contents of the pan. Stew on low heat for 1 hour, stirring from time to time to make sure nothing burned.
After an hour add boiled beans to the pot, add the broth (which remained after cooking the beans), salt and pepper to taste. We seasoned the dish with ground sweet paprika – it gives a beautiful red color and richer flavor (2 teaspoons is enough). And continued to stew on low heat for another 30-40 minutes. During this time, the beans should reach full readiness, become soft. If you use canned beans, it will cook for about 10 minutes. You can also pour tomato sauce from a can into the pot. The fire should be low, stew under a lid. Be sure to adjust the degree of spiciness, add more chilies if you want the dish to be super spicy.
When the chili con carne is ready, let it stand under the lid for at least half an hour. After that, sprinkle with cilantro and serve. You can serve it with a side dish or just with pita bread. If the dish is too “fiery”, you can add grated cheese or a spoonful of sour cream, they will neutralize the spiciness. Fans of experiments can try combining chili with a cube of dark chocolate.
Turkey chili recipe
This is the variation of a classic chili recipe where the basic ingredient is turkey.
- 700-800 grams of turkey breast filet
- 200 grams of dry pinto beans
- 2 medium white onions
- 1 medium red bell bell pepper
- 1 medium green bell bell pepper
- 800 grams of chopped tomatoes in their own juice
- 3 to 4 garlic cloves
- 2 tbsp. vegetable oil
- 1 tsp. chili flakes
- 1 tsp. ground zira
- to serve: Cheddar cheese, ripe avocado, a little lemon juice and fatty sour cream
Pour cold water over the beans for 8-10 hours, rinse, fill with fresh water, and cook over medium heat until soft, about 1 h. Do not salt!
Slice turkey into 2 cm cubes. Finely chop the onion and garlic. Peel and core the bell peppers and cut the flesh into medium cubes.
In a heavy-bottomed saucepan, heat the oil, fry the turkey pieces over high heat until they change color, 5-7 minutes. Add the onion, garlic and bell peppers. Reduce heat to medium and cook for 10 minutes, stirring.
Add beans, tomatoes with their juice, cumin and chilies to the pot. Bring to a boil and cook, stirring, uncovered, for 25-30 minutes. Season with salt and cook for another 5 minutes. You should have a thick stew.
To serve, peel the avocado, remove the pit, slice the flesh and spritz with lemon juice to keep the avocado from turning dark. Grate the cheese on a coarse grater. Arrange turkey chili on deep warmed plates, top with a few avocado slices and some sour cream. Sprinkle with cheese and serve.
Chicken chili recipe
Unlike the classic chili recipe with beef, this version of chili with chicken is less greasy. And by adding canned beans, the dish is quick and easy to prepare. It turns out delicious and filling!
Cooking description: The dish turns out delicious, hearty, spicy and warming. You can regulate the spiciness by adding more or less hot pepper. See the step-by-step recipe for all the details on how to make homemade chili with chicken.
- Chicken Fillet – 400 Grams
- Bell Pepper – 1
- Onion – 1 Piece
- Garlic – 2-4 Cloves
- Red Hot Pepper – 1/2 teaspoon (flakes)
- Canned Beans – 400 Grams
- Tomato Sauce – 300-400 Milliliters (tomato puree)
- Olive Oil – 2 Tablespoons
- Cumin – 1 teaspoon
- Greens – 1 Bunch
Portion Number: 4
How to prepare “Homemade chili with chicken”
- Prepare the necessary products. Wash and dry chicken meat. Wash and peel vegetables, remove seeds from pepper. Toss canned beans in a sieve, let run out of liquid.
- Saute chopped onion and garlic, cumin and hot pepper flakes in hot olive oil. Cook until onions are translucent.
- Cut chicken fillet into small pieces, add to pan, fry on high heat until meat turns white.
- Add finely chopped bell peppers, stir, cook for 3-5 minutes.
- Add beans, stir to combine.
- Pour in tomato sauce (or tomato puree), bring to a boil, stew over low heat until desired thickness of dish, about 15-20 minutes.
- Homemade chili with chicken is ready! Bon appetit!