The best homemade chili with beans, or comfort food at its best. Low-carb, high in protein, this chili con carne is healthy, delicious and nutritious.
Who doesn’t like a nice bowl of hot chili? I certainly do, especially on a cold winter day. Have I ever mentioned how I dislike the cold season? Apart from Christmas time, which wouldn’t have its magic without some snow and bitter cold. How nice it would be if warmer days could come as soon as Christmas was over!!!
Maybe I don’t mind cold as much as the grey, overcast short days. You wake up, you blink, and that’s it, it’s pitch dark again. And if you are a food blogger, then you hate the dark days even more. I am forever checking the weather forcast to see when I can shot some nice photos.
In the cold and rainy UK, this happens so often. I’ve been living in this country for long enough to treasure every single bit of a nice sunny day. I usually take my little ones out so we can get to enjoy a good walk and feel the warmth on our faces. These moments are priceless.
But, since they are a rare thing, then we might as well get some nice comfort food ready to heal ourselves from the lack of sunshine. This homemade chili in pure heaven, I am telling you!
It is ridiculously easy to make, and a huge batch costs well under £5. And trust me, without that you get to feed your whole family. This is a price no shop or restaurant can ever beat! Not to mention that the taste is way better too.
So, all we need is some nice beef mince (ground beef), a small can of kidney beans, onion and garlic, a bit of earthy spices, some nice cheese, if you want to make it extra nice, and ta-daah, the best dinner of your life is right here, in front of you.
Serve it with rice, jacket potatoes, pasta, tortilla wraps, couscous, absolutely anything you fancy. And if you happen to have some leftover, you can store it into a plastic container and freeze it. That is really easy!
Wait, I must tell you a secret. There is something about this chili that makes it super douper special. The combo cinnamon-ground ginger is the best possible match, and you can use as little or as much as you like.
I don’t usually like to use too many spices that overpower the very taste of the ingredients I use, but in this dish, the two spices bring a bit of heat and spiciness that are hard to get by just using cayenne pepper or any other spicy peppers.
If you don’t have kidney beans, feel free to use any other beans, white cannellini beans, pinto beans, even chickpeas if you like. As long as you are happy, that’s all that matters.
I don’t have a slow cooker, so I can’t tell the exact time needed to cook this dish in a crock pot, but it is definitely something that can be easily made in a slow cooker.
If you make it on the stove top like I did, it should not require more than 40-50 minutes at the most. I do prefer to cook the beef for longer than otherwise needed, just so I can get a super soft meat.
And there you have, the glorious homemade chilli, a Mexican style dish that is so popular all over the world. Easy to guess why. Do give it a go!
MORE MEATY COMFORT FOOD DISHES
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- 500 g ground beef (minced beef)
- 1 tin chopped tomatoes (400 g, 13 oz)
- 1 large onion
- 2 cloves of garlic
- 1 red chilli pepper
- 1 tin kidney beans (200 g, 7 oz)
- 3 bay leaves
- 2 cups beef stock
- 1 tbsp vegetable oil
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp tomato puree
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp caynenne pepper
- fresh parsley to taste
- grated cheese to serve
Cut the onion roughly and add the vegetable oil to a large pan.
Fry the onion until translucent, then add the minced beef and chopped garlic and stir until it the beef becomes brown.
Chop the red chilli pepper and mix them in. I recommend deseeding the red chilli pepper if you do not like that much spiciness.
Add the chopped tomatoes, red kidney beans and beef stock. I like to throw the bay leaves in at this stage so the flavours can be released while the beef is cooking.
Cook on a medium heat until most of the liquid has been absorbed and the beef is tender, that should take about 30 minutes on a medium heat.
Add the ground cinnamon, ginger, cayenne peppers, chopped parsley and season with salt and black pepper.
Remove from the heat and serve with grated cheese, basmati rice, couscous, bulgur wheat or anything else that takes your fancy.