The millionth Chilli Con Carne recipe to be published: Why is this one different?

So you’re thinking, what is so different about this Chilli con carne recipe? This one is ultra special to me as it’s something my mother taught me to make and what I became accustomed to eating on a regular basis growing up in a Swiss/Chinese home. (Also, SUPER easy to make…) What a random combination, a mexican dish in a Eurasian home! We were always experimenting with fusion anyway. May I add, my mother is one of the most wonderful cooks out there.

I tweaked this one a little bit as well. You normally wont find a chilli recipe that has corn in it. This one does though and may I add, what a wonderful addition. I also like to prepare a cucumber salad to go with it to cool down the pallet after all the spicy goodness.

A short crash course for those of you who haven’t eaten a con carne before. It is a spicy stew which contains chilli peppers and meat. Con carne literally means ‘with beef’ and chilli, yes, you’ve guessed it, means chilli! This is a wonderful choice if you are looking for something to make at a cook off.

Mama’s Chili – Serves 6 (CAUTION: HOT!!!)

  • 1 pack of minced beef
  • 1 red capsicum, diced
  • 1 green capiscum, diced
  • 1 spanish onion, chopped
  • 4 cloves of garlic, minced
  • 1 green chilli, chopped
  • 1 red chilli, chopped
  • 2 tomatoes, diced
  • 1 can of tomatoes
  • 1 can of whole corn kernels
  • 1 can of kidney beans
  • 1 pack of chili con carne seasoning
  • a dash of cayenne pepper
  • olive oil
  • salt & pepper to taste



Step 1
In a frying pan, heat up olive oil and toss the garlic and onion for 2-3 minutes.


Step 2
Add the minced beef and stir until golden brown.


Step 3
Throw in the capsicum, chillies and tomatoes. Continue to stir.


Step 4
You may find that the frying pan is too small at this point. You can choose to transfer to a larger pot. Add the canned tomatoes, corn and chilli con carne seasoning. If you love it hot, this is when you add the cayenne pepper.


Step 4
Allow to cook, covered for 20-30 minutes. Add the kidney beans 10 minutes before you finish cooking. Remember to keep the fire on low. Add salt & pepper to taste and voila! That was easy wasn’t it?


Serve with white rice or bread. Whichever you prefer. Funny thing, if you have leftovers, store it in the fridge and it is even tastier when left overnight and heated the next day. Bon apetite!

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