Chili con carne, a Tex-Mex specialty, is a dish – as its name suggests – with mixed origins! Invented in Texas, where the Mexican community is largely established, it is the marriage of the two cultures that saw the birth of this emblematic dish. Chili con Carne, literally "meat with chili sauce", will come to comfort the gloomy souls of this beginning of winter, it will spice up your evenings with friends, it will come to warm your hungry short, you will have understood it, it is suitable for all occasions and will delight your taste buds!

Preparation for 4 people

Cooking time 2 hours


  • 500g beef chuck
  • 1 green pepper
  • 1 red pepper
  • 1 red onion
  • 300 g dried red beans
  • 2 cloves garlic
  • A bunch of cilantro
  • 140g corn
  • 800g tinned tomato pulp
  • A tablespoon of cumin
  • A teaspoon of oregano
  • A tablespoon of chipotle pepper
  • A teaspoon of crushed Kampot Dark Red Pepper
  • A drizzle of olive oil


  1. The night before, soak the kidney beans in cold water overnight. The next day drain them, and put them in a saucepan filled with cold water and cook between 1h45 and 2h over medium heat (depending on your preferences, but don't forget that there will be a second cooking time of 20 to 30 minutes). Keep the cooking water, it will be useful later.
  2. Meanwhile, slice the onion, cut the chuck and the peppers into small 1cm cubes, then chop the garlic.
  3. In a cast iron casserole, sweat the onion in a drizzle of oil over medium heat. After two to three minutes, increase the heat and add the meat, mixing well. Cook until the meat browns.
  4. Lower the heat, add the cumin, oregano, chipotle pepper, pepper and mix well before incorporating the peppers and tomatoes (or tomato pulp).
  5. Crush the garlic and add it to the mixture. Cook over medium heat for 10 minutes.
  6. Add a ladleful of cooking water from the beans to make the preparation smoother (add more or less depending on the desired texture). Then add the red beans and mix. Cook again over medium heat for 30 minutes.
  7. It's ready ! Arrange in a deep plate, add the corn, the chopped coriander, rectify the seasoning with cumin, chilli, and pepper if you wish. Enjoy your food !


If you want more hot pepper, opt for a second hot pepper such as green jalapeño . In cooking or directly on the plate.

Accompany this dish with rice cooked with black cardamom . A cardamom nut for 300g of rice. The black cardamom will bring out the smoky notes of the chipotle pepper.


For your Mexican evenings, let your guests choose the composition of their dishes by setting aside coriander and corn. Arrange gruyère cheese, fresh cream, corn pancakes on your table… and let your inspiration guide you, burrito or tacos, chili con carne will serve as the base.

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