chili con carne video recipe with minced meat and canned beans

Chili con carne – a simple video recipe with minced meat and canned red beans. What is the best way to make chili con carne? What is the calorie count of a serving of chili con carne? Try it yourself and report back on your thoughts on the video recipe below.

Chili con carne is a low-cost, tasty, and unmistakably spicy dish. Obviously, his ancestors are Mexican, but it rose to celebrity in the United States. After all, it’s a stew. One with numerous variations, with both geographical location and personal preferences influencing the basic recipe significantly. Chili con carne recipes are a point of controversy among connoisseurs. Some argue that the name chili should only be used for the basic dish, devoid of beans and tomatoes. Some use various types of meat that are cooked slowly and at a low temperature. The chili with minced meat and beans, which I also demonstrate in the video recipe below, is the quickest and most accessible option.

chili con carne video recipe chili con carne recipe step by step

My recipe for chili con carne

The chili con carne recipe you’ll find in the video below is one I’ve been making for my family for years. I use minced meat and canned red beans, so it’s a very quick recipe. I recall that when I first prepared it a few years ago, I used a combination of three or four inspiration sources. The spices recommended by Serious Eats, a website I really like, have come to give taste to simpler ingredients, enhanced by a more approachable way of cooking, as I discovered in Delicious Magazine. I read other recipes, please forgive me for not remembering them all. However, it’s a simple meat recipe that only takes about 30 minutes to prepare and it is very tasty and filling with simple, boiled rice.

If you want to learn more about the preparation’s origins, also read the information at the article’s end.

Chili con carne – video recipe – necessary ingredients

  • 250 grams of minced meat, I used beef but you can use a beef mixture with pork
  • 1 red onion (100 grams), chopped
  • 1 large clove of garlic, crushed
  • 1 can of brown beans (red), containing 240 grams net (grain only, no liquid)
  • 150 grams of tomatoes in their own juice (canned)
  • 1 pepper jalapeno
  • 1 red chili pepper
  • 2-3 variously colored bell peppers (I used a yellow one and an orange one, 150 gr/piece)
  • 1 sprig of green onion
  • 1 bunch of green coriander (if you don’t like it or not, replace it with green parsley)
  • optional: lime slices (for serving)
  • 1 teaspoon grated cinnamon powder
  • 1 teaspoon grated cumin
  • 1 teaspoon grated allspice
  • about ¼ teaspoon cayenne pepper
  • salt to taste
  • optional: 1-3 tablespoons Tabasco sauce of smoked chipotle pepper
  • for serving: long grain rice, boiled or steamed

Preparation – video recipe

As I’m not a native English speaker, I prefer to record my videos in my native language. Please select English subtitles of the menu below the video.

In short, about the origin of the dish

Bernardino de Sagahn, a Franciscan monk, wrote in 1529 that several types of stew seasoned with hot peppers were consumed in the Aztec capital, Tenochtitlan, now known as Mexico City. The phrase “chile con carne” was first recorded in a book about the Mexican-American War, published in 1857, and is derived from the words chile (from Nahuatl chlli) and meat, Spanish for “meat.”

Chili con carne, in its current form, is a popular dish in northern Mexico and southern Texas. The dish originated in the kitchens of working-class Mexican women. These women were well-known in San Antonio, Texas, for their inexpensive chili-flavored beef stew.

The city of San Antonio, Texas, had a booth offering chili con carne at the 1893 Columbian Exposition in Chicago. Many Americans fell in love with the dish after tasting it for the first time. As San Antonio has grown in popularity as a tourist destination, and so, the Texan style dish has spread throughout the United States. The official dish of the American state of Texas is chili con carne. This was made official in 1977.  Source – Wikipedia

Chili con Carne

Prep Time5 minutes
Active Time25 minutes
Total Time30 minutes
Course: Basics, lunch, Main Course, stew
Cuisine: American, Mexican
Yield: 3 people
Calories: 346kcal


  • 200 gr beef minced
  • 100 gr red onion chopped
  • 1 clove garlic crushed
  • 240 gr red beans canned, grain only, no liquid
  • 150 gr tomatoes canned, with juice
  • 1 piece jalapeno pepper
  • 1 piece chilli pepper red
  • 300 gr bell pepper
  • 1 sprig green onion
  • 1 bunch green coriander
  • 3 slice lime optional
  • 1 tsp cinnamon powder, grated
  • 1 tsp cumin grated
  • 1 tsp allspice grated
  • ¼ tsp cayenne pepper
  • 1 tsp salt to taste
  • 2 tbsp tabasco sauce optional


Calories: 346kcal | Carbohydrates: 36g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1159mg | Potassium: 1043mg | Fiber: 11g | Sugar: 10g | Vitamin A: 3749IU | Vitamin C: 176mg | Calcium: 95mg | Iron: 6mg

I hope you’ll enjoy it!


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