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One Pot Chilli Con Carne

A one pot meal that is wholesome and comforting. Very easy to make and the perfect mexican inspired meal to cook. Make this recipe ahead of time and portion it out for the week.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Brunch, Dinner, How to make, Lunch, Main Course, Week night meals
Cuisine American, Mexican, Spanish
Servings 10 people

Equipment

  • Heavy bottom stock pot
  • Wooden spatula
  • Knife
  • Chopping board

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion finely diced
  • 4 garlic cloves minced
  • 500 gm beef mince
  • 1/2 red pepper finely diced
  • 1/2 yellow pepper finely diced
  • 1/4 green pepper finely diced
  • 2 tsp cumin powder
  • 1 tsp cayenne pepper powder
  • 1 tsp chili powder
  • 1 tsp paprika powder
  • 2 tbsp tomato paste
  • 1 tsp black pepper powder
  • 2 tbsp beef bouillon stock powder
  • 1 chopped canned tomatoes
  • 1 can kidney beans drained and rinsed
  • 1 can baked beans
  • 1 tbsp worcestershire sauce
  • 2.5 liters water
  • 3 tbsp instant oats
  • 1 lime juice
  • Salt & Pepper for seasoning

Serve with:

  • Thick yogurt/sour cream
  • Avocado
  • Fresh cilantro
  • Onions (finely diced
  • Shredded cheese
  • Tortilla chips
  • Lime wedges

Instructions
 

  • In a large heavy bottom stockpot add olive oil, onions and garlic. Cook on medium heat until softened and translucent - around 1-2 minutes.
  • Add the beef mince and break it up using the wooden spoon. Let this brown and caramelize for at least 3 minutes until it has a deep brown color.
  • Add the spices, tomato paste and stir well. Add the peppers and stir, let this cook for 1-2 minutes. Add the beef bouillon stock powder and stir again.
  • Add the canned tomatoes, baked beans, kidney beans and stir well.
  • Add the water and stir well, scrapping the bottom. Season with a little salt, black pepper and worcestershire sauce, cover and cook on low to medium heat for 30 minutes.
  • After 30 minutes, remove the lid and stir the pot, add lime juice, oats and stir well, the chili will thicken. Taste and adjust seasoning as needed.
  • Serve in bowls with thick yogurt/sour cream, avocado, lime wedge, fresh cilantro, shredded cheese, tortilla chips.

Notes

  • I have not added blackens but you can add them if you like.
  • If you don’t have worcestershire sauce, leave it out.
  • Cook the chili for a minimum of 45 minutes, if you can cook it longer allow it cook for up to 2 hours on low low low heat, adding more liquid if needed for an even better flavor.