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Classic Chilli con Carne Soup recipe

Classic Chilli con Carne Soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef soup

This soup is the perfect winter soup to be enjoyed any time of the year. It's quick and easy to make, spicy, low fat, satisfyingly rich and hearty. Beef mince is simmered with kidney beans, onions and peppers in a spicy tomato soup base.

7 people made this

IngredientsMakes: 2 - 4 servings, depending how greedy you are

  • 1 teaspoon groundnut oil
  • 1 small onion, diced
  • 2-3 cloves garlic, crushed
  • 225g extra lean minced beef (less than 5% fat)
  • 1 (400g) tin chopped tomatoes
  • 2 small green peppers, diced
  • 225g mushrooms, thickly sliced
  • 300g cooked kidney beans
  • Cajun spice, to taste
  • 1 tablespoon paprika

MethodPrep:15min ›Cook:20min ›Extra time:35min › Ready in:1hr10min

  1. In a large saucepan, heat the oil and sauté the onion and garlic until golden, about 3-5 minutes.
  2. Add the minced beef, fry until evenly browned. Add the chopped tomatoes and stir.
  3. Add 600-725ml boiling water to thin out the soup a little (more can be added later).
  4. Bring the soup back to the boil, then add the peppers. Simmer for a couple of minutes before adding the mushrooms and kidney beans. Season with cajun spice
  5. Add more water if necessary to thin the soup. Add the additional paprika and adjust the seasoning if required.
  6. Simmer for an additional 5 minutes before serving on its own or with cornbread muffins. Enjoy!

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Made it twice, this is an absolutely good recipe. My only suggestion would be: do not put mushrooms (gives it a very unusual taste) and put one cube of chicken stock + only one green pepper and a little bit of sour cream or Greek yogurt (2-3 Tbs). Enjoy!!!-10 Aug 2016


Classic Chili Con Carne

This recipe for Chili Con Carne has become our favorite fall dish. Whether we serve with cornbread, chips or over a hot dog we all love this easy & delicious recipe.

My husband’s winning chili recipe, is always a hit.

For over a decade now my husband and I have been arguing who makes the best chili. I always made the point that his recipe isn’t really chili because it doesn’t have any beans.

Then a few years back our church had a chili cook-off and really we didn’t care about who won overall what we did care about was who had the most votes between the two of us.

To my dismay, Jake won. He went around recruiting people, at least that is how I saw it. He asked people to blindly taste both of our chili’s. In the end, he won 22-1. I guess you could say he just didn’t win, he butchered me.

I love sour cream and cheese with my chili, what about you?

I have never lived that day down. Since Jake hates beans, I would always make my chili and remove the beans from his helping….haha.

To decide whether his chili was indeed a chili I Googled to find out what chili was called with no beans. And it came up with Chili Con Carne. It originated as a hearty stew with beef, tomatoes, and chiles. And we now just call it chili and typically people add beans.


1 pound ground beef
1 cup chopped onion
1 clove garlic, minced
2 tablespoons chili powder
1 can (10.5 ounce size) condensed tomato soup
1 can (15 ounce size) kidney beans, rinsed and drained
1 tablespoon malt vinegar
1/4 teaspoon salt

Brown the ground beef in a large saucepan over medium-high heat, stirring frequently. Drain off any excess grease.

Add the onion, garlic, and chili powder to the pan. Cook, stirring frequently, until the onion is soft.

Add the tomato soup, kidney beans, vinegar, and salt. Bring the chili to a boil then reduce the heat to a simmer. Let cook, uncovered, for 15 minutes, stirring occasionally.

Serve the chili hot with any desired toppings such as sour cream, shredded cheese, sliced jalapenos, etc.


Best Chili Con Carne Recipe Ever!

Chili is the perfect cold-weather food, it’s comfort food at its best. Cook up a batch of this robust chili to enjoy while watching the big game. Full of vitamins and flavour, it’ll become your go-to chili recipe.

Note that this isn’t a spicy Chili, the kids don’t like a ton of spices so we have learned to add it to the end as preferred. So when done, add hot sauce/cayenne pepper/black pepper as desired.

The photos are pictured with my Easy Baking Powder Biscuits, a perfect pair with this chili recipe! This is another recipt that I learned in school and have been making for so many year.


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Chilli soup recipe

Heat the oil in a large pan, add the onion and cook it over a medium heat for 4-5 mins, stirring it occasionally. Add the chilli and garlic and cook for a further 2-3 mins. Add the minced beef to the pan and cook for 4-5 mins, stirring occasionally until the meat has browned.

Pour 600ml (1 pint) water into the pan and add the chopped tomatoes and kidney beans. Crumble in the stock cube and stir until it’s dissolved. Bring the mixture to the boil, then cover the pan and reduce the heat. Simmer the soup gently for 20-30 mins.

Remove the pan from the heat, add the chocolate. Stir until it melts and then stir in the coriander and season to taste with salt, pepper and Tabasco sauce.

Spoon the soup into serving bowls, pushing the meat towards the centre of the bowl. Place a small pile of nacho chips in the centre, so they rest on the meat, and then spoon some soured cream on top and scatter over some grated Cheddar. Serve immediately.


Select the BROWNING function, add the oil and allow to heat. Add the mince and stir regularly for

Add the garlic, cumin, oregano, chilli powder and paprika and stir to combine for a further 1 minute.

Add the tomato purée, pepper, tomatoes, kidney beans and stock and stir well to combine, then press CANCEL.

Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 25 minutes.

When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.


Classic Chili Con Carne

  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 1 hour and 30 minutes
  • Total Time: 1 hour and 50 minutes
  • Yield: 5 1 x

Description

With the right level of spice, one bite and you’d surely fall in love with this classic chili con carne recipe.

Ingredients

canned crush tomatoes (28 oz)

canned kidney beans (14.5 oz)

2 tablespoons each olive oil, ground cumin, dried oregano, smoked paprika, and tomato paste

1/2 teaspoon cayenne pepper (add more if desired)

Instructions

  1. In a large pan over medium heat, heat olive oil, and cook onion and garlic.
  2. Add the ground beef and cook for about 8 to 10 minutes or until it is no longer pink.
  3. Stir in cumin, cayenne pepper, oregano, paprika, and tomato paste. Cook for about 2 minutes.
  4. Add the tomatoes, beans, and beef stock.
  5. Season with salt and pepper.
  6. Add the chopped parsley and bring to a simmer over low heat.
  7. Cook for about 1 1/2 hours until the chili thickens.

Notes

You can serve chili con carne topped with grated cheddar cheese.

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Chili Con Carne

The last week of May and first week of June has been a tough one for me. I was advised to be on bed rest by my OB because I’m having a bit of preterm labor. It was the hardest part of being pregnant because I love moving around the house. We don’t have househelp, so I have tons of mommy chores and mommy duties to do every single day. Cooking requires tinkering in the kitchen too and it was one of the things that I couldn’t do.

On the way to #ClubPuntaFuego #HulingHiritSaTagInit #ForeverSummer

A photo posted by Peachy Adarne (@thepeachkitchen) on Jun 2, 2015 at 4:57pm PDT

Last wednesday, I got a permission from my sweet OB to go swimming. It was sis’s “Huling Hirit sa Tag-Init” and we went to Club Punta Fuego. Even though I know I wouldn’t be able to join them swimming and gallivanting I still wanted to go because I wanted to snap photos of peanutbutter ♥ and Ykaie. I know they would love the place — we’ve been there in 2012. (Our Room|Part 2|Swimming)

@purple_skye & @ayvino, wawa naman ako, di ako kasaliA photo posted by Peachy Adarne (@thepeachkitchen) on Jun 3, 2015 at 12:43am PDT

I spent most of the time sitting by the pool area, taking photos with my phone, and watching these people who I love very much enjoy the last days of Summer…. (Will be posting our recent Club Punta Fuego Trip at MommyPeach.com)

When we got home by thursday, I am back on bed rest. peanutbutter ♥ does some of the cooking at home these days. Sometimes I get tired sitting and lying around that I get stubborn. I stand up do light things and whip up something that’s easy to make. This Chili Con Carne is one of them. I’ve been craving for this for weeks now.

What I love about Chili Con Carne is that it’s one versatile dish. You can eat it as it is, serve it with cornbread, chips, or top it on hot rice. You can also turn it into a soup or pasta dish.

I am looking into topping this on potato chips and cheesedogs in the next couple of days…


Chili Con Carne: Warm up with this comfort food classic

Cool temperatures call for a dinner that is warm, hearty, full of flavor and easy to make&mdashlike this recipe for Chili con Carne. Translated to &ldquochili with meat,&rdquo this popular Mexican American stew is typically made with ground beef or turkey, red beans, tomatoes, but the additions of aromatics like hot peppers, garlic, onions, herbs and spices is something your friends and family are sure to savor. Serve this on a weeknight with freshly baked cornbread and a crisp salad or score a touchdown at your next tailgate party by garnishing this game day go-to with traditional toppings like sour cream and cheese or creative twists like fresh lime and, diced avocado.

Classic Chili con Carne recipes have many variables and can be made with different chiles, but if you follow along and try the recipe below, your loved ones are sure to come peeking their heads in the kitchen when the mouthwatering aromas start simmering away. Those that have welcomed the Bosch Benchmark Flexinduction Cooktop into their kitchen will love how the precision and efficiency of their induction cooktop makes it even easier to prepare this delicious chili recipe.

Follow the simple steps below and enjoy this effortless comfort classic recipe with the ones you love the most!

PowerMove&trade / Power Level Zones 9, 5 & 1.5

4 tbsp. olive oil, divided
2 lbs. lean ground turkey
2 tsp. cocoa powder, divided
2 tsp. ground cumin, divided
2 tsp. dried oregano leaves, divided
1 tsp. kosher salt, divided
1 medium onion, chopped
2 fresh poblano peppers, stems and seeds removed, chopped
1 tbsp. minced garlic
4 dried ancho chilies, stems and seeds removed, chopped
1 1/2 lbs. cherry tomatoes, sliced in half lengthwise
3 tbsp. masa harina or fine cornmeal
2 tbsp. pickled jalapeno juice
1 tbsp. minced pickled jalapeno
1 tbsp. adobo sauce from canned chipotle chilies
2 tsp. molasses
2 cans (15.5 oz.) pinto, kidney or black beans, drained and rinsed
1 quart chicken stock
1 to 2 tbsp. kosher salt

Lime wedges, sour cream, diced avocado and torn cilantro leaves

Step 1

Place a medium, heavy, stockpot to the front of either the right or left hand side of the Flexinduction® cooktop. Engage PowerMove&trade, add 2 tbsp. oil to stockpot on Level 9 and heat until oil is hot and starts to shimmer. Add turkey, 1 tsp. cocoa powder, 1 tsp. cumin, 1 tsp. oregano and 1/2 tsp. salt. Cook turkey 7 to 8 minutes or until browned and cooked through, stirring constantly and breaking up into medium crumbles. Remove turkey with a slotted spoon and place into a medium bowl set aside.

Step 2

Wipe stockpot clean, if necessary, and add 2 tbsp. oil. Place onion, poblano peppers, ancho chilies, garlic, 1 tsp. cocoa powder, 1 tsp. cumin, 1 tsp. oregano and 1/2 tsp. salt to stockpot sauté on Level 9 for 5 minutes stirring occasionally. Slide stockpot to Level 5 and sauté for an additional 5 minutes.

Step 3

Slide stockpot to Level 9 add tomatoes and cook for 3 minutes. Slide stockpot to Level 5 and cook for an additional 3 to 5 minutes or until tomatoes have started to soften and break down. Add pickled jalapeno juice, pickled jalapenos, adobo sauce and molasses and cook 2 minutes.

Step 4

Carefully spoon vegetable mixture into the bowl of a food processor and slide stockpot to level 1.5. Process vegetable mixture, scraping down the bowl as necessary, until mixture is the consistency of a chunky salsa. Pour vegetable mixture back into the stockpot and add masa harina stir to combine.

Step 5

Slide stockpot to Level 9 and add the cooked turkey and chicken stock bring to a boil. Slide stockpot to Level 5 and simmer 3 to 5 minutes or until heated through. Slide stockpot to Level 1.5 to keep warm.