The best chili con carne – easy& delicious

Today we have this world’s best chili con carne with corn, I have ever eaten. The recipe is a hit, because in less than 1 hour the delicious Chili con Carne is ready on the table. You don’t need many ingredients or much cooking experience to make this delicious chili yourself. On 2. Tag, when you reheat it, it tastes even better.

The world’s best Chili con Carne quite simply cook itself

I love uncomplicated dishes and this chili con carne is definitely one of them. It is so super tasty and with only a few ingredients in maximum one hour ready cooked. For me, it is the world’s best chili con carne and I will probably never try another recipe again!

Cooking chili con carne yourself- without any fix product

We have otherwise often cooked a quick chili with Fix bag here. I enjoy this in between, because then the husband takes over the cooking spoon and I sit down at the set table.. most of the time I cook here and fix-products are only rarely used in our house- we have everything you need and what else is in the bag, you just have to know how to use and dose it.

You can make your own perfect chili con carne without a fix bag with this simple and delicious recipe. I am absolutely convinced.

For the Chili con Carne you need these ingredients:

  • ground beef – you can also use mixed minced meat
  • Onions – I always chop them within a few seconds in the electric multishredder* to small cubes
  • Garlic – pressed or chopped (also in the shredder)
  • Tomato paste – best directly the 3-fold concentrated
  • fresh peppers – red, yellow or orange
  • Tinned tomatoes – I use strained tomatoes as well as chunky tomatoes. Attention, pay attention to quality, so the chili tastes much more intense
  • Corn – from the can
  • Kidney beans – from the can

With these spices your chili con carne will be mega tasty

  • Cayenne pepper *
  • paprika powder noble sweet
  • Chili powder
  • some dried chili
  • Cinnamon stick
  • salt and pepper

The preparation of a delicious chili con carne is quite simple:

  • Finely chop the onions and garlic, dice the peppers, prepare the spices and stir in the stock.
  • Sear the ground beef until hot, it should get really crumbly and develop great roasted flavors. Deglaze it in between with some broth, the water may evaporate thereby gladly again and again.
  • Now add tomato paste, paprika powder, onions and garlic and saute everything briefly.
  • Then you can add the remaining broth, strained as well as chunky tomatoes, diced peppers and the rest of the spices. Now the chili for ca. simmer on low for 40 minutes.
  • Finally, add the kidney beans and corn to the chili and simmer for another 10 minutes. Finally, you only need to season your chili with a little salt and pepper.

On the ingredients it comes- do not save in the wrong place

The recipe sounds pretty simple or? And in fact it is. You really don’t need many ingredients for the chili con carne and no special spices (cumin should always be in your drawer).

BUT make sure to use high quality products. The minced meat should be of good quality. Personally, I have a great dislike for packaged minced meat, because this always contains small gristle, I do not like that at all. Organic is of course great, but especially it should be fresh- but that goes for anything you cook with ground meat. You can use frozen ground beef but if you can buy it fresh then this is the best choice.

I have been careful for some time to use branded products when it comes to canned tomatoes goes. The higher price is worth it! I never buy again extremely cheap tomato products, because the flavor is unfortunately hardly present. I do not want to recommend a specific manufacturer, but there is not so much choice..

And those aromatic tomatoes that you can find in any supermarket, then of course show up in the taste. Here’s my tip for you if you want to give the chili a try,

Husband’s favorite food

There are not soooo many dishes here that the man always praises. And with the chili I was very excited because he actually always cooks that himself with one of the familiar bagged dishes. And he loves that it always tastes the same. Nothing may be changed in it.

So I had it not easy when I announced here at home to cook SELF a delicious chili con carne. There was a lot of criticism and concern because "you do not change good things".

But it was a big hit as hoped, of course he loves the chili as much as expected because it’s just totally flavorful and creamy.

The perfect recipe for after work or as a party casserole

The chili is the ideal recipe for after work, because you hardly need any fresh ingredients and it is cooked in no time. In an hour or less, your chili will be cooked and the spices will have come out beautifully. We love the chili as a classic dish in our after-work kitchen.

But the chili con carne is just as good as a party stew. But then you should prepare at least 3 kilos of minced meat in a very big pot. I recommend to fry the minced meat in the case in at least 3 single portions, so that it all becomes nice crumbly and many roasting materials develop.

What goes well with Chili con Carne?

So I know to serve chili con carne with nachos and sour cream. But the nachos there is with us rather rarely in addition.

Next I will try the chili here in new combinations. I won’t change the recipe for the chili con carne, but I will make it as lasagna or wrap. I spontaneously got a great desire for it while writing the post

My tips for your perfect chili con carne:

  • Fry the ground beef until very crumbly, so that roasting substances are created, they give the great aroma.
  • If you deglaze the minced meat with broth in between, the dregs dissolve and nothing burns.
  • When cooking I use mainly sweet paprika powder, then you can use really nice and much and it is not too spicy
  • By the way, I don’t cook the chili con carne very spicy and instead spice it up with some chili at the end, if necessary (tastes are so different, I prefer to be a bit more careful)
  • If I do not have fresh chili in the house (which is usually so) I use chili powder or chili flakes.
  • You can also use just strained tomatoes, but I like chunky ones just fine, so I mix the two
  • Corn and peppers are optional: I had both still lying and it had to be processed, I find it fits perfectly with it.
  • I cooked a stick of cinnamon, cinnamon goes great with minced meat dishes. You can also leave them out or add a small pinch of cinnamon to the chili instead
  • You can also stir some cocoa into the chili for a great color.
  • I always serve the chili with a bit of sour cream or. Sour Cream. I just love this!

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The best recipe for Chili con Carne


  • 750 g ground beef
  • some canola oil
  • 400 ml beef broth alternatively chicken broth
  • 2 pieces of onion
  • 3 cloves fresh garlic
  • 2 tablespoons tomato paste
  • 1 piece of paprika (yellow, red or orange)
  • 400 g strained tomatoes
  • 400 g chunky tomatoes
  • 1 pinch of cayenne pepper
  • 1 tsp cumin
  • 2 tablespoons paprika powder edelsub
  • 1 tsp chili powder
  • a pinch of dried chili flakes
  • 1 piece cinnamon stick
  • some salt& Pepper
  • 400 g kidney beans
  • 200 g corn



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Tuesday 18th of January 2022

certainly also delicious, but such a real chili actually always needs lime juice :-) Definitely try, tastes certainly even more delicious!

Sunday 12th of December 2021

I have to agree a bit with the previous speakers on this one. Yes it is a good and quick recipe. I don’t want to and can’t judge about the choice of words because everybody has a different taste (fortunately for all of us).

Two things still bother me a bit – you advise against "cheap canned tomatoes", that’s something borderline because either you take them out of the can or do it properly (tomatoes – hot water – peel etc) otherwise I can recommend here to everyone just take any canned tomatoes because summa summarum there is no real difference. Number two: referring to the best ingredients and then talking about broth is a contradiction (unless it is specially prepared broth – which again speaks go the emphasized quick recipe).

Nevertheless, thank you for this good basic recipe for all the non cooking professionals in this world – for them it is optimal (still as a tip for them: Yes cumin belongs in every kitchen – who is looking for nen Wolf -> often spirit it "cumin")

Sunday 12th of December 2021

Hello, good ingredients don’t contradict the choice of canned tomatoes after all. On the one hand, the difference is quite the cheap and one of the well-known brand products proven and so clearly tasted, on the other hand, I wonder which tomatoes taste good in winter and come close to the aroma of canned tomatoes. That’s the advantage of canned tomatoes, harvested in summer and available all year round. By the way, there are many tests and a lively exchange about the products in groups, I am not quite alone with my opinion. Also a good minced meat contributes, especially if it is free of cartilage. I am with you, a self cooked broth or also bought bone broth from the jar in organic quality is always the best and tastiest, but I believe that 80% of my readers do not prepare extra a broth themselves. And who has one, will use it for sure ;-) As I describe it here, it tastes. Who wants to change something about it and adapt to his needs and optimize, will do so with certainty and that’s a good thing. Recipes are guides and anyone can change them. Greetings Malene

Monday 29th of November 2021

I am excited about your recipes, change them to my taste only suitable for me&

A tip: For Chili con Carne I use additionally a smoky spice and 1 cup of coffee. Have that times with "Rossin s restaurant" seen and immediately converted, that had been missing to me in terms of taste. Smoky aroma is for me since then with chili a must. Since I also cook too large quantities, I change for the "warm-up day" the next day the chili off. Either I spice it up with chickpeas from the can, or make it sometimes with red lentils or cook separately potatoes or rice as a side dish.

Sunday 12th of December 2021

Small tip: add dark chocolate to the chili (from 80%) is a blast

Hans-Dieter Klaus Demming

Wednesday 3rd of November 2021

As an ambitious amateur chef I am a little surprised to see a (his / her) recipe presented in such a way. attributes like "world best, "banger", "CASSIC" are not really good for a dish that has been published hundreds of times in this form on the interwebs. The ingredients are also worthy of discussion. Who has ever prepared and tasted a chili with cubed beef, will leave the fingers of minced meat for the future and certainly not comparison to dishes from bags strive. I also don’t think this website is conducive to cooking when there is not even an attempt to post accurate recipe amounts and ingredients – see the many requests. The clarity of the side serves in the rest not the consumer and slays the information content. Finally, I hope that my comment will not fall victim to censorship. Greeting from Duisburg Hans-Dieter Klaus

Wednesday 17th of November 2021

I must confess, your "World’s Best Chili con Carne" made me smile a little bit.

Small info at the edge: My search contained certainly not "world’s best" and I even went down a bit in the search to look for a recipe for "Chili con Carne to search.

It’s probably thanks to the SEO plug in (SEO = Search Engine Optimisation), as well as the people writing here, that Google likes it.

In my case, the term would be "world’s best" for me also rather questionable, if I had not read through the whole description. You write it very charmingly, heartily and seem open to modification.

I think the readers like to look at that.

When I look at Mr. Demmings statement: "Who ever has prepared and tasted a chili with cubed beef, will leave the fingers of minced meat for the future", I would simply claim that this is highly exaggerated and at least to me is not tenable.

I tend to prefer fine slices of beef in a pad krapao over the traditional chopped form, and the small parts stage there is often very fine mince.

So it is a matter of judgement!

Back to your information. I think it still leaves a lot of room for experimentation.

As an example the onions used. Brown, red, white, large or small, perhaps noble sweet white, .

Rather spicy golden brown fried or caramelized, .

As I said I like the style and there is always a lot to work on. One should not simply let oneself be annoyed. ;)

Mr. Demming has also mentioned interesting things. Z.B. the clarity of the page. For a good UXP experience (UXP-UserExperiance) there are already some starting points here.

Also for the photos there are little tricks without disturbing the authenticity of the photos.

Conclusion: I like it and to be honest I stumbled across it here, after the first time I had "Chili con Carne" from the can with the thought that you could improve it.

I was far wrong! ;)

With best regards, Patrick

Wednesday 3rd of November 2021

Hello Mr. Demming, I’ll take the liberty of referring to your words, which are more than just offensive. You may not know it, but there are numerous people who read my blog and have many things after-cooked and are also very happy! The pleasant thing about blogs is the individuality and the concept that runs through the whole website, which incidentally costs a lot of work and was created out of pure passion. With no word is spoken here anywhere of my excellent cooking skills or my kitchen as a place of haute cuisine called. Here are simple and delicious recipes! Who does not like the ingredients, they can exchange or wordlessly simply leave the page. So make I by the way, if I don’t like a page on the web, I close it! You are probably not part of my target group and that’s fine. I want to reach the people who have little time, little experience in cooking and baking and just like to cook and eat delicious food. About each reader, which replace a bag product by one of my recipes, I am particularly pleased. I share your opinion about the "promotability" not at all, because there are a lot of people cooking these recipes! But well, they can also only guess from the many comments here.

And then a short note about the language. I can handle some criticism, because "world’s best" is of course always a touch brave and slightly provocative. But this is my "language, which may like or not. Google likes and I suspect that this is also the reason that they landed with me.

So, no offense, in the future you better look elsewhere for recipes or buy books to your taste. Their statement here will change at least certainly nothing ;-) With kind regards Malene

Saturday 30th of October 2021

Hello Malene, first of all – your chili tastes very good, so I cook it also for years with now and then small changes in the spices.

And now a note about the so-called "chefs", Naggers and know-it-alls of this world: CONSTRUCTIVE criticism is basically a good thing and often helps the author of a recipe to improve the presentation of his next recipe in terms of form and content. However, it should be clear to everyone when reading / re-cooking a recipe that especially with specified spices or optional ingredients everyone has his own taste and these are therefore also individually applicable. Not everyone has the opportunity and financial means to travel to every country in the world to bring back an authentic recipe from there. And even if that were the case – even within the country, one and the same dish is cooked differently, that’s no different in Germany. Everybody does z.B. his roulades or potato soup a little differently, just the way it was handed down from his family or. as they taste just best. To be upset that in some South American "hick town" there is no other way maybe 2 chili peppers more in the chili come in (to stay with this recipe) I find extremely idle. One should simply acknowledge that there are people who take the trouble to make their recipes available on platforms like this one in their spare time. Especially cooking beginners are happy about such step-by-step instructions and old-established cooks may find a new inspiration to refine their own recipes. I always love the tips from other users in the recipe comments when they tell us what ingredients they have replaced (or had to replace, due to lack of stock) and it was still delicious. Or which spices they have used, where you can then say yourself – oh yes, I could try that next time – whether that is THE original now or not. Long story short: everyone should cook and spice the way they like it best, after all, you are not forced to follow a recipe exactly 100%. On that note, bon appetit and thank you Malene for taking the time to share your family recipes with us!

Saturday 30th of October 2021

Dear Steffi, you have summarized this quite wonderfully! Thank you for these words that cut to the chase! I learned a long time ago, you can’t please everyone, that’s how it is. One person thinks you’re copying while the next thinks you’re too far from the original. I am so happy how many people like my recipes here and the chili I have neither invented, nor completely modified. I show how I cook it and obviously it tastes like that not only to me ;-) Kind regards Malene

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