L.J’S Chili Con Cae

This hearty Chili Con Cae is a robust, slow-cooked Mexican-inspired stew that delivers deep, complex flavors. It features tender chunks of stewing beef simmered until fork-tender, combined with protein-packed red kidney beans and earthy mushrooms. A blend of spices including cumin, oregano, and crushed chilies creates a warm, aromatic base, while tomatoes, ketchup, and molasses add a subtle sweetness and rich body. Fresh green and red peppers are added late in the cooking process to provide a vibrant crunch and fresh color. This dish is perfect for cold evenings, potlucks, or meal prepping, as the flavors improve significantly when reheated. Serve it hot with crusty bread or rice for a satisfying, home-style meal.

Cooking Method: Slow Cooking, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 432.4

Dietary: Gluten-free

Description

This hearty Chili Con Cae is a robust, slow-cooked Mexican-inspired stew that delivers deep, complex flavors. It features tender chunks of stewing beef simmered until fork-tender, combined with protein-packed red kidney beans and earthy mushrooms. A blend of spices including cumin, oregano, and crushed chilies creates a warm, aromatic base, while tomatoes, ketchup, and molasses add a subtle sweetness and rich body. Fresh green and red peppers are added late in the cooking process to provide a vibrant crunch and fresh color. This dish is perfect for cold evenings, potlucks, or meal prepping, as the flavors improve significantly when reheated. Serve it hot with crusty bread or rice for a satisfying, home-style meal.

Ingredients

3 pounds stewing beef, cut into 1-inch chunks
3 cans (14 oz each) red kidney beans, drained and rinsed
2 cans brown beans, drained and rinsed
1 can (large) tomato paste
1 cup ketchup
2 large green peppers
2 large red peppers
2 teaspoons black pepper
1 to taste salt
1/2 cup chili powder
1 cup cooked mashed potatoes
1/4 mashed banana
1 tablespoon lemon juice
1 large can (quart) tomatoes (preferably home-canned)
1 tablespoon crushed chilies (adjust to taste)
1 tablespoon black molasses
1 teaspoon cumin
1 teaspoon oregano
2 large Spanish onions, sliced
3 cans (8 oz each) mushrooms, drained

Directions

1
Cut the stewing beef into 1-inch chunks.
2
In a large bowl, combine the beef chunks with the tomatoes (and their juice), lemon juice, mushrooms, black pepper, crushed chilies, and sliced onions. Cover and let soak overnight in the refrigerator.
3
Heat a large skillet over medium-high heat and brown the soaked beef chunks in batches. Remove browned meat and set aside.
4
In a large heavy-bottomed pot or Dutch oven, combine the browned beef, soaked onion mixture, tomato paste, ketchup, chili powder, cumin, oregano, molasses, mashed potatoes, mashed banana, and salt. Stir well to combine.
5
Bring the mixture to a simmer, then reduce heat to low. Cover and slow cook for 3 hours, stirring occasionally.
6
While the chili simmers, chop the green and red peppers into long slivers or dice them, depending on preference.
7
After 3 hours, stir in the red kidney beans, brown beans, and chopped peppers.
8
Continue to simmer uncovered for 1 more hour, stirring occasionally to prevent sticking. If a thick ring forms around the edges, stir it back into the pot.
9
Taste and adjust seasoning with more salt, black pepper, or crushed chilies if desired. Serve hot.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 432.4kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 74.9g25%
Dietary Fiber 21.8g88%
Sugars 7.2g
Protein 29.6g60%

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

Note

Soaking the beef with tomatoes and aromatics overnight helps tenderize the meat and infuse it with flavor before cooking.

The mashed potatoes and banana act as natural thickeners and add subtle sweetness and creaminess to the chili.

For heat adjustment, add more crushed chilies during the initial simmering stage. Avoid adding hot sauce at the end, as it can create superficial heat rather than deep flavor.

This chili tastes even better the next day after the flavors have melded. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Traditional pairing suggestion: Serve with a strong spirit like "Agua de Arroz" or a robust red wine to complement the rich flavors.

Keywords: chili, beef, kidney beans, mexican, slow cooker, spicy, comfort food, stew, hearty, protein, dinner, meatloaf, cumin, tomato, peppers, onions, mushrooms, molasses, family meal, batch cooking

Read it online: https://www.chefs-mate.com/recipe/l-js-chili-con-cae/