This Chilli Con Carne, I am convinced, is the best and easiest ever version made with beef mince and NO packet mix sauce. The full recipe is at the bottom of this post, and I’ll give you lots of tips, to make your best chilli yet, including an extra secret ingredient that you really need to try!
Why you’ll love this recipe
⭐️ Classic comfort food ⭐️ Family favourite ⭐️ Freezes so well – a real batch cook hero! Last year my family and I travelled a little around the USA (you can read about our USA road trip here) and one of our stops was Houston in Texas. We ate some amazing, true TexMex chilli (or chili as it’s called there) and I’ve tried to incorporate some of what I’ve learned on that trip here. I hope you love my method ❤️ The ‘con carne’ part just means ‘with meat’. You can read more about the history of the dish here or find a very technically detailed version of the dish here. In the freezer This is a great recipe for batch cooking for freezing. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or hob.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
