Chili con Carne My Own Way

When I’m looking for a new recipe, I always find a lot of versions of the same recipe. After all, cooking is an art that can be expressed in countless ways. Only your imagination and curiosity are the limits 🙂

So here is my interpretation of one of the most famous recipes on the web.

Chili con Carne

This recipe can feed up to 10 people. It depends if it will be a part of a complete dinner with different courses or a single dish.


2 large onions

2 cloves of garlic

3 tbs of Extra Virgin Olive oil

2 peppers of different colors

250g of mushrooms

2 tsp of Hot chilli pepper spread 

1 tsp of grounded cumin

1 tsp of chilli pepper

400g of minced beef

1 stock beef cube

1 bottle of passata or a can of chopped tomato 400gr

2 cans 400g of red kidney beans

Salt and black pepper to taste


Start preparing the vegetables: Cut the onions finely and mince the garlic.Chili con carne 05

Then core the peppers. Take the seeds and white veins off then cut in small squares of 1-2 cm. Quarter the mushrooms.Chili con carne 04

Pour the olive oil in a large pan then put on the stove on medium heat for 1-2 minutes.

Chili con carne 02 Put the onions and cook for 5 min or until they start to change colour and get translucent.Chili con carne 03

Now add the garlic, peppers, and mushrooms. Stir well and cook for a few minutes more.Chili con carne 06

Add the spices and the chilli paste.Chili con carne 07

Raise the heat to high. Put the meat in the middle of the pan and fry until brown.Chili con carne 09

Meanwhile, make a stock by diluting the beef cube in 250ml of hot water. Pour this over the meat mixture.Chili con carne 10Add the passata. Chili con carne 11

Stir well and let it cook for 20 min, stirring occasionally.

Here I mixed Italian herbs to enhance  the flavour. Add salt and pepper. Towards the end, add the 2 cans of red kidney beans to the sauce. Bring to a boil and cook for another 10 min.Chili con carne 12

Check here if it needs more seasoning and add according to your taste.

Chili con carne 14

Switch off the heat and leave to rest for 10 minutes before serving on a little of rice or how I like it on a bed of baby spinach.Chili con carne 16

Enjoy and leave your comments below. 🙂



  • Ruth Strickland

    Reply Reply

    Greetings from Michigan USA!
    This recipe sounds so good, and I wish to make it, but am uncertain as to what “chilli paste” is. Looks to be something more than what I know as tomato paste. Please advise.
    Hope you are able to spend this Mothers Day with your Mother, she sounds like a nice lady! Enjoy the day!

    • Franco Gusto

      Reply Reply

      Hi Ruth,
      Greeting from Puglia where I passed Mothers Day with my Mom 😉
      The “Chilli Paste” is a product that we sell here
      You can substitute it with fresh chillies chopped.
      Enjoy and Thank you.

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