Chili con carne is a dish built on warmth, bold flavors, and long-simmered satisfaction. Whether you enjoy it as a weeknight favorite or a weekend batch-cooking go-to, it has a way of turning simple ingredients into something special.
In this guide, Lykkers will discover how to make a pot of chili that’s comforting yet vibrant, full of spice, texture, and soul.
Part 1: Making a Flavor-Packed Chili
We’ll guide you through creating a rich, balanced chili using ground meat, beans, and spices, all simmered into a satisfying bowl.
The Ingredients You’ll Need
(Serves 4–6)
Olive oil – 2 tbsp
Yellow onion – 1 large (about 150g), diced
Red bell pepper – 1 (about 120g), diced
Garlic – 3 cloves, minced
Ground meat – 300g
Red kidney beans – 1 can (400g), drained
Black beans – 1 can (400g), drained
Chopped tomatoes – 1 can (400g)
Tomato paste – 2 tbsp
Vegetable broth – 250ml
Ground cumin – 1 tsp
Smoked paprika – 1 tsp
Ground coriander – 1/2 tsp
Cayenne pepper – a pinch (optional)
Salt – 1/2 tsp
Black pepper – to taste
Fresh cilantro – for garnish (optional)
Lime wedges – to serve
Step-by-Step Process
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Once it’s warm, you add the diced onion and bell pepper. Stir them occasionally and let them cook down for about 5 minutes until softened. Then you toss in the minced garlic and cook for another minute until fragrant.
Step 2: Brown the meat
Add your ground meat into the pot and break it up gently with a spatula. Stir and cook for about 6–8 minutes until it’s slightly browned and absorbing the onion and garlic flavors.
Step 3: Spice It Up
Now it’s time to add the spices. You sprinkle in the cumin, paprika, coriander, salt, pepper, and cayenne if using. Give everything a good stir and let the spices toast for a minute to release their aroma.
Step 4: Simmer the Chili
Stir in the tomato paste, canned tomatoes, and broth. Then add the kidney and black beans. Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 20–30 minutes. You’ll want to stir occasionally and let the mixture thicken as the flavors deepen.
Step 5: Taste and Serve
Once the chili has thickened and tastes rich, give it a final taste and adjust the seasoning. Then you ladle it into bowls and top with chopped cilantro, a squeeze of lime, or even a swirl of dairy-free yogurt for creaminess.
Part 2: Extra Tips and Ways to Enjoy
What Makes This Chili Shine
It’s the combination of deep spices, tender beans, and slow-simmered richness that transforms basic ingredients into something soulful.
Switch It Up
You can use lentils or chickpeas instead of beans, or add corn, zucchini, or sweet potato for extra texture. Love it spicy? Increase the cayenne or add jalapeños.
How to Serve It
Chili pairs wonderfully with fluffy rice, cornbread, tortilla chips, or even over baked potatoes. For a lighter touch, try it over a fresh green salad with avocado slices on top.
Storage and Batch Cooking
Chili keeps well in the fridge for 4–5 days and tastes even better the next day. You can freeze it too—just store it in portions and reheat gently with a splash of water or broth.
Chili con carne doesn’t need to be complicated to be comforting. This plant-rich version delivers warmth, texture, and full-bodied flavor in every spoonful—whether it’s your first bowl or your fourth day of leftovers.
So Lykkers, grab a ladle, gather your toppings, and let your chili story simmer. Want to try a smoky chipotle twist or a sweet corn version next? The pot is yours.
