Chili con Carne is known simply as chili in the US. This version has a secret ingredient to give it a richer flavor. Delicious served with Tomato Rice.
Most families that I know here, have some kind of Chili con Carne recipe, known simply as chili here. In fact, it is something that they can put together intuitively without referring to any set recipe. Through practise and experience, it just gets better. It is also one of those dishes that can be made on short notice as most people would have the ingredients in the pantry and freezer.
A Crowd Pleaser
Chili con Carne is a real crowd pleaser. Many a potluck and gathering feature this ever popular dish. There are even office and community chili cook-outs with a prize for the best chili. It can be eaten with with tacos, corn chips, bread, and crackers. Often times, it is used as a sauce over hotdogs and burgers.
Tomato Rice
I like to serve it with Tomato Rice, salsa, and a black bean and corn salad. Garnishes include shredded cheese, lettuce, slices of tomatoes, and sour cream. A side of tortilla chips completes the meal.
Through the years I have adjusted the recipe to make it my own. Ro-Ri San came home one day from an office chili cookout and suggested adding a little cooking chocolate to give the chili a richer, deeper flavor. Since then, I was told that others considered chocolate a “secret” ingredient…..shhhhh! It all makes sense as chocolate and peppers were ancient Mexican ingredients. Today, cocoa chili blends can be found in spice jars.
Tools Used in Making This Chili con Carne
This post contains affiliate links. Please read my disclosure policy here.
• Circulon Genesis Stainless Steel Nonstick 5-Quart Covered Dutch Oven
• Chef Craft Stainless Steel Ladle
Chili Con Carne is known simply as chili in the US. This version has a secret ingredient to give it a richer flavor. Delicious served with Tomato Rice.
- 1 lb extra lean ground beef (450g)
- 2 tbsp vegetable oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 jalapeno peppers (seeded and finely sliced)
- 1 tsp McCormick chili seasoning
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp dried basil
- ¼ tsp ground pepper
- 1 can dark red kidney beans (rinsed and drained) (15.5 oz/440g)
- 1 can diced tomato (14.5 oz/410g)
- 1 can tomato sauce (8oz/227g)
- 1 tsp brown sugar
- 1 tsp salt (or to taste)
- 1 oz semi-sweet baking chocolate
- 2 cups long grain rice (rinsed and drained) (400g)
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 1 tsp cumin seeds
- 1 cup diced tomatoes with juice
- 2 cups water (480ml)
- 1 cup frozen green peas (140g)
- 1 tsp salt
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In a large medium pot, heat vegetable oil. Sauté onion, garlic, and jalapeno peppers until tender.
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Add ground beef and cook until lightly brown.
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Add chili seasoning, paprika, cumin, basil, and pepper.
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Stir in kidney beans, diced tomatoes, and tomato sauce.
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Bring to a boil, add sugar, salt, and chocolate. Reduce heat and let simmer for 30 minutes. If it gets too thick, add ½ cup water.
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In a pot, add olive oil. Sauté onions and garlic until soft. Add cumin and rice, stir to mix well with onions and garlic, about 2 minutes.
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Pour in diced tomatoes and water. Bring to a boil, add green peas and salt. Reduce heat and let it simmer for 10 to 15 minutes or until all water is absorbed.
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Turn heat down to the lowest setting and leave pot on stove for another 5 minutes. Turn off heat, remove pot. Let sit for 10 minutes.
NOTE: This post was updated on September 20th, 2013 with new pictures.
Enjoy…..and have a wonderful day! 😎
Lazaro says
May 2, 2010 at 3:39 amGorgeous recipe. Two thumbs way up. Fantastic job. Cheers!
Angie's Recipes says
May 2, 2010 at 4:54 amA great dish! I love such a comfort food.
Cristina says
May 2, 2010 at 4:58 amI think we had the same things in mind this weekend! Perfect timing for Cinco de Mayo. Wish I had some right now!
Yummy Team says
May 2, 2010 at 5:15 amBoth dishes look fabulous..Great pics too..
MaryMoh says
May 2, 2010 at 5:32 amA lovely meal to have. Beautiful presentation.
Cherine says
May 2, 2010 at 8:06 amBeautiful dish!!
Jagruti says
May 2, 2010 at 9:23 amLovely Dish!!
Rick says
May 2, 2010 at 4:05 pmI must say, I love the chocolate in that!
lequan@luvtoeat says
May 2, 2010 at 8:47 pmI love chili on a cool rainy day or a cold winter day. This is for sure on my list of comfort foods. And for me, the spicier the better 😛 Your recipe sounds delicious Biren. I'm going to have to book mark this cause you're making me crave for chili.
Reeni says
May 3, 2010 at 12:40 amChili is such a great comfort meal. Especially the way you serve it with all these extra goodies alongside! The tomato rice sounds perfect with it.
shahana says
May 3, 2010 at 4:09 amLoved your tomato rice version with green peas
tigerfish says
May 3, 2010 at 9:54 amWhat a complete meal laid on a plate 🙂
5starfoodie says
May 3, 2010 at 1:18 pmA terrific chili and I love the tomato rice too! What a great meal!
Fight the Fat Foodie says
May 3, 2010 at 3:00 pmOMG this looks good!
rox says
May 3, 2010 at 3:06 pmThis would make a great meal after a day of snowboarding!
Rumana Rawat says
May 4, 2010 at 1:16 amWhat a lovely plate…. looks very tempting:-)
Juliana says
May 4, 2010 at 3:41 amBiren, your chile com carne sure look so tasty…very comforting 🙂
denise fletcher says
May 4, 2010 at 6:49 amWow!! Love the new comment system, the new banner and that dancing Mexican hat LOL Felize Cinco de Mayo, btw. Lovely post for the coming day! Haven't been eating much lately but your gorgeous post is already awakening my appetite 😉
XiaoYen says
May 4, 2010 at 8:18 amI don't eat beef so for my chili, I always use turkey instead. The semi sweet chocolate is a big surprise for me here! And tomato rice, very tempting 🙂 I need to try it out, never had it before.
bunkycooks says
May 4, 2010 at 12:16 pmGreat dish! I love your little Cinco de Mayo widget! 😉
chuls says
May 4, 2010 at 1:12 pmI love your chilli, I also like how your put peas in your rice.
chuls@sweetlifebake
Joy Zhang says
May 4, 2010 at 2:18 pmBiren I LOVE Chili — it is my hubster's signature dish. That and spaghetti. 🙂
Yours looks awesome, I am loving that you chose to serve it with tomato rice. I will have to put his butt to work this weekend, I think after this post, I need a chili fix!
Mary says
May 4, 2010 at 6:51 pmThis really looks wonderful. I love chili and this would be perfect for Cico de Mayo. I hope you are having a wonderful day. Blessings…Mary
Sook says
May 4, 2010 at 8:46 pmMmm what a delicious meal! Love the chili.
rotinrice says
May 5, 2010 at 1:44 amHope you feel better soon. Give yourself some time to fully recover.
rotinrice says
May 5, 2010 at 1:47 amHi, Sook! Thanks for visiting and following!
Stella says
May 6, 2010 at 1:27 amBiren, I love this-it looks just like my Mom's chili. I might have to make this even though I'm generally trying to avoid meat. This looks too good, and you even put corn chips next to it like my Mom always did-everything's the same from my childhood (smile)…
rotinrice says
May 6, 2010 at 1:51 amThanks Lazaro! I have always paired chili with this tomato rice. The family enjoys it this way 🙂
rotinrice says
May 6, 2010 at 1:51 amThanks Angie! Chili is comfort food for us. I cook it quite often during the colder months.
rotinrice says
May 6, 2010 at 1:53 amThanks Cristina! Yes, your Spanish rice looks really appetizing too. I love flavored rice as it can be eaten on its own.
rotinrice says
May 6, 2010 at 1:53 amThanks Yummy Team!
rotinrice says
May 6, 2010 at 1:53 amThanks Mary! We like to eat it will all the garnish. Makes it more exciting 🙂
rotinrice says
May 6, 2010 at 1:54 amThanks Cherine!
rotinrice says
May 6, 2010 at 1:54 amThanks Jagruti!
rotinrice says
May 6, 2010 at 1:54 amI do too. The chocolate does make it a difference in the taste.
rotinrice says
May 6, 2010 at 1:56 amThanks LeQuan! I am with you there. Chili is definitely good on rainy and wintry days. I like it spicy but have to tamper it because of the boys.
rotinrice says
May 6, 2010 at 1:56 amI agree with you Reeni. The extras make it exciting. Thank you.
rotinrice says
May 6, 2010 at 1:57 amThe peas give it a nice appearance and color 🙂
rotinrice says
May 6, 2010 at 1:58 amI make this often during the colder months.
rotinrice says
May 6, 2010 at 1:58 amThanks Natasha! It is relatively easy to cook and we love it.
rotinrice says
May 6, 2010 at 1:58 amThanks Scott!
rotinrice says
May 6, 2010 at 1:59 amI have to agree with you Roxan. Snowboarding makes one hungry. We used to do a lot of snow shoeing followed by a lot of eating (!?!)
rotinrice says
May 6, 2010 at 2:00 amThanks Rumana!
rotinrice says
May 6, 2010 at 2:00 amThanks Juliana! It surely is comfort food. Sometimes I double this recipe 🙂
rotinrice says
May 6, 2010 at 2:01 amDo try it with the chocolate. There is a distinct difference in taste.
rotinrice says
May 6, 2010 at 2:02 amThanks Gwen! That widget is cute. Glad you like it 🙂
rotinrice says
May 6, 2010 at 2:03 amThanks Chul! Maybe you can try making it and surprise your mom and dad. Thanks for visiting 🙂
rotinrice says
May 6, 2010 at 2:04 amThanks Joy! I am sure your hubby makes a great chili. Try it with the tomato rice 🙂
rotinrice says
May 6, 2010 at 2:05 amThanks Mary! This family loves chili too. Often times I have to double the recipe.
rotinrice says
May 6, 2010 at 2:07 amThanks Stella! Perhaps you can use meat stock instead and make it kind of vegetarian. I think it will still be tasty.
turmericnspice says
May 6, 2010 at 8:14 pmgreat presentation and mmm…delicious meal
Jessie says
September 2, 2013 at 9:44 amI cook chili when the weather starts to be nippy and I also put chocolate in mine. Will try to cook the tomato rice in a rice cooker. Sounds wonderful!
Biren says
September 4, 2013 at 9:43 amI think you will enjoy the tomato rice. It is relatively mild and goes well with the chili.