Chili Con Carne with Beans Recipe (Tex-Mex)
This chili con carne with beans recipe uses beef, dried pinto beans, tomato paste, and warm spices for a slow-simmered Tex-Mex pot. You’ll soak the beans, build flavor with onions and spices, then let it cook gently for a few hours. Follow the ingredients (malzemeleri) and how-to steps (nasıl yapılır) for a hearty 6-serving chili.
Ingredients
Ingredients
Step-by-Step Method
Soak and rinse the beans
Soak the dried pinto beans overnight in plenty of water. The next day, drain and rinse so they cook more evenly.
Cook the onions and beef
In a large pot, sauté the onions over medium heat. Add the beef and cook, stirring, until it’s no longer pink and starts to brown.
Bloom the tomato paste and spices
Stir in the tomato paste and cook for 1–2 minutes. Add the chili powder and cumin and mix briefly to release their aroma.
Add beans and simmer low and slow
Add the soaked beans and pour in enough water to cover everything. Bring to a boil, then reduce to a gentle simmer and cook for about 5 hours, stirring now and then and topping up water if needed.
Season and adjust the texture
Add salt toward the end of cooking. If it gets too thick, add a splash of hot water; if it’s too loose, simmer a bit longer with the lid slightly ajar.
Rest and serve
Let the chili rest for 10 minutes off the heat. Serve hot, and pair it with rice or cornbread if you like.