Can you freeze chili con carne?

Yes, you can freeze chili con carne for later use. First, let the chili cool to room temperature and store it in an airtight container in the freezer. The chili will stay good in the freezer for up to 3 months.

Can you make chili con carne in advance and store it?

Yes, you can make chili con carne in advance and store it in the refrigerator. Keep the chili for a maximum of 2-3 days in the refrigerator and reheat it before serving.

What side dishes go well with chili con carne?

Traditionally, we serve this chili with crispy tacos or tortilla nachos and a generous spoonful of fresh sour cream to soften the spicy character. Want to make it a complete meal? Then a bowl of fragrant rice, a fresh avocado salsa, or a crisp salad goes wonderfully well with it!

Why do we first dry roast the spices in the pan?

Dry roasting the cumin, coriander, and fennel seeds is the secret trick for an unparalleled flavor boost. The heat releases the essential oils in the seeds, intensifying their aromas and flavors many times over. So definitely don't skip this step!

Making chili con carne

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30min

•

Easy

This chili con carne is comfort food at its best: a deliciously spicy, rich stew with tender meat, soft beans, and a generous portion of vegetables. And that smell wafting through your kitchen is divine! Serve with crispy tacos, a fresh herb mix, and a big dollop of sour cream. Super easy, quick to prepare, and perfect for a cozy evening with friends or family.

It’s also super easy to make chili con carne in the Airfryer !

This chili con carne is comfort food at its best: a deliciously spicy, rich stew with tender meat, soft beans, and a generous portion of vegetables. And that smell wafting through your kitchen is divi ...

Ingredients

What do you need?

Quantity: 8P

Chili con carne
500 g ground beef
2 tbsp peanut oil
1 large sweet onion
5 cloves garlic
0.5 fennel
1 red bell pepper
1 green chili pepper
400 g canned red beans, rinsed
250 g canned chickpeas, rinsed
400 g diced tomatoes
700 g passata
1 tsp smoked paprika
250 ml red wine
1 cinnamon stick
1 tbsp oregano
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds

Serve with
tacos
sour cream
A mixture of fresh and coarsely chopped parsley, mint, and coriander

500 g ground beef
2 tbsp peanut oil
1 large sweet onion
5 cloves garlic
0.5 fennel
1 red bell pepper
1 green chili pepper
400 g canned red beans, rinsed
250 g canned chickpeas, rinsed
400 g diced tomatoes
700 g passata
1 tsp smoked paprika
250 ml red wine
1 cinnamon stick
1 tbsp oregano
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds

tacos
sour cream
A mixture of fresh and coarsely chopped parsley, mint, and coriander

Preparation method

How do you make this?

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Take a large cast-iron pot, heat it, and roast the fennel seeds, coriander, and cumin seeds in it. A sublime aroma will be released.

Pour the mixture into a mortar and crush coarsely.

Pour the oil into the pot and sauté the finely chopped onion and garlic in it, letting them color lightly,

add the meat and mash it finely with a fork, letting it cook well.

Chop the fennel, chili pepper, and bell pepper finely and add them.

Deglaze with the wine, add the passata and the rest of the ingredients, season with salt, put the lid on, and let it simmer for at least 40 minutes, stirring occasionally.