Chili Con Carne – Mexican Style

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Servings: 3 Difficulty: Advanced
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A rich, slow-simmered beef chili loaded with kidney beans, black olives, and deep aromatic spices.
Chili Con Carne - Mexican Style recipe image
Chili Con Carne - Mexican Style recipe image
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Chili Con Carne – Mexican Style

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 1444.1

Description

This traditional Mexican-style chili con carne is the ultimate comfort food for chilly evenings. The secret lies in the long, slow simmering process that allows the flavors of cumin, oregano, and chili powder to meld beautifully with the rich ground beef. We start by building a flavorful base with bacon fat, onions, and garlic, then create a thick, savory roux with flour and spices before adding the meat. The addition of kidney beans provides hearty texture, while black olives and a splash of red wine vinegar add a distinctive tangy depth that cuts through the richness. Serve this robust, protein-packed dish over rice or with warm tortillas for a satisfying meal that tastes even better the next day.

Ingredients

Directions

  1. Heat the bacon fat in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onions and garlic, sauting until softened and translucent, about 5 minutes.
  3. Remove the onion and garlic mixture from the pot and set aside in a bowl.
  4. In a small bowl, mix the chili powder, cumin, and flour together until well combined.
  5. Add the spice-flour mixture to the remaining hot fat in the pot, stirring constantly to create a smooth paste or roux.
  6. Add the ground beef to the pot, breaking it up with a spoon.
  7. Cook the beef, stirring occasionally, until it is browned and the spice mixture is fully absorbed, about 8-10 minutes.
  8. Stir the reserved onion and garlic mixture back into the pot along with the canned tomatoes.
  9. Bring the mixture to a simmer and cook gently for 20 minutes, stirring occasionally to prevent sticking.
  10. Add the bay leaves, oregano, red wine vinegar, and brown sugar. Stir to combine.
  11. Continue to simmer for another 20 minutes to allow the flavors to begin melding.
  12. Drain and rinse the kidney beans, then add them to the pot.
  13. Reduce heat to low, cover partially, and let the chili simmer slowly for 2 hours, stirring occasionally.
  14. In the last 15 minutes of cooking, stir in the black olives.
  15. Taste and adjust seasoning with salt and pepper if desired, then remove bay leaves before serving.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1444.1kcal
% Daily Value *
Total Fat 66.1g102%
Saturated Fat 23.5g118%
Cholesterol 270.8mg91%
Sodium 810.6mg34%
Total Carbohydrate 114.0g38%
Dietary Fiber 40.9g164%
Sugars 17.4g
Protein 113.0g226%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, con carne, mexican, ground beef, kidney beans, slow cooker, comfort food, spicy, hearty, dinner, bacon fat, cumin, chili powder, black olives, protein, one pot, warm, savory, family meal, classic
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