Mexican Chilli Con Carne Recipe – Easy And Delicious

Mexican Chilli Con Carne is one of my favourite stews. It’s fragrant, delicious and it warms up like nothing else in the cold winter. Over the years I have tried so many different recipes – and still, I do not know which one is the ‘real deal’. Everyone has their own version of this more American than Mexican dish.  Authentic or not – this recipe is delicious and it will not disappoint you. 

Mexican Chilli Con Carne Recipe - Easy And DeliciousMexican Chilli Con Carne Recipe – Easy And Delicious

I like this spin on Chilli Con Carne because it’s much fresher and full of veggies compared to some other versions that I have had in the past. The idea is to make it in a casserole dish, but I personally tried a slow cooker. I’m not going to lie, sometimes I’m a lazy cook. I am sure this recipe turns out amazing the way it is, but if you want to try the slow-cooker version then instead of simmering for an hour, throw all the ingredients to your slow-cooker and turn on the high heat for 4 hours. It could be a bit watery as a lot of moisture would not cook off, so you can skip the extra can of water from the recipe.

If you want to get this dish delivered to your door and enjoy the pleasures of eating but not the hardship of cooking have a look at ChefXChange Meal Delivery.

If you like this recipe, you will love to try Mexican Style Cauliflower Rice With Guacamole Recipe or Spanish Cod One Pot With Black Olives and Tomatoes.

For more food inspirations saw what our Private Chefs are cooking.

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Chilli Con Carne
Recipe adapted from
  1. Peel and finely chop the onions, garlic, carrots, and celery. Halve the red peppers, remove the stalks and seeds and roughly chop.
    chopped veggies
  2. Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
  3. Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
    Chili con carne
  4. Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a pinch of sea salt and black pepper.
  5. Bring to the boil, then reduce the heat to low and simmer with a lid for 1 hour, or until slightly thickened and reduced, stirring occasionally.
  6. Serve with rice, yogurt, guacamole, lime, and coriander.
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