Chili Con Carne Recipe

Name: Chili Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs beef skirt steak, cut into large pieces; 1/4 cup flour; 1/4 cup vegetable or olive oil; 1 medium onion, cut into thin wedges; 1 medium red pepper, chopped; 2 None fresh long red chili peppers, seeded and finely chopped; 2 tsp ground cumin; 1 can (14 oz) diced tomatoes; 2 cups beef stock; 1 can (15 oz) red kidney beans, drained and rinsed; 1 cup coarsely chopped cilantro; 3/4 cup Greek-style plain yogurt; 1 tbsp lime or lemon juice; None None Flour tortillas, warmed, to serve; None None Lime wedges, to serve

Servings: persons

1 3/4 lbs beef skirt steak, cut into large pieces
1/4 cup flour
1/4 cup vegetable or olive oil
1 medium onion, cut into thin wedges
1 medium red pepper, chopped
2 None fresh long red chili peppers, seeded and finely chopped
2 tsp ground cumin
1 can (14 oz) diced tomatoes
2 cups beef stock
1 can (15 oz) red kidney beans, drained and rinsed
1 cup coarsely chopped cilantro
3/4 cup Greek-style plain yogurt
1 tbsp lime or lemon juice
None None Flour tortillas, warmed, to serve
None None Lime wedges, to serve

1
Coat beef in flour, dusting off excess. Heat 1 tbsp of the oil in a large saucepan on high heat. Cook beef, in batches, for 4-5 mins or until seared. Transfer beef to a large heatproof plate.
2
Add onion, pepper and chili peppers to pan; cook and stir for 3 mins or until softened. Add cumin; cook and stir for 1 min or until fragrant.
3
Return beef to pan. Stir in tomato and stock. Bring to a boil. Reduce heat to low; simmer, partially covered, for 1 hour 15 mins or until beef is very tender. Remove pan from heat. Cool slightly.
4
Transfer beef to a chopping board. Using 2 forks, shred beef. Return beef to pan with kidney beans. Cook and stir on low heat for 2-3 mins or until heated through. Stir in 1/2 cup of the cilantro.
5
Mix remaining 1/2 cup cilantro, yogurt and lime juice until smooth. Spoon chili con carne into shallow serving bowls. Top with cilantro yogurt. Serve with warmed tortillas and lime wedges.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 lbs beef skirt steak, cut into large pieces, 1/4 cup flour, 1/4 cup vegetable or olive oil, 1 medium onion, cut into thin wedges, and more.

Yes, Chili Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Con Carne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions