With temperatures dropping, one of my favourite recipes to make is a classic chilli con carne—heartwarming and cozy. It’s easy to make, and with a few tricks, you don’t have to use packed beef broth and other salty additives. I like to soak my beans overnight and cook them separately, changing water 2-3 times, until soften. This makes the chilli cooking faster and easier.

Serves: 4–6
Prep time: 15 min
Cook time: 1½–2 hours

🧂 Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped, I used shallot

• 2 cloves Russian garlic, minced

• 500 g (1 lb) ground beef (85% lean)

• 2½ tbsp tomato paste (add some spicy Hungarian one for extra kick )

• 2 tsp ground cumin

• 2 tsp smoked paprika (Mexican one)

• 1–2 tsp chilli powder (to taste)

• 1 bay leaf

• 1½ cups cooked kidney beans (soaked overnight and boiled until tender, or 1 can drained and rinsed), 1 cup corn

• Salt and black pepper to taste

• ~250 ml (1 cup) hot water (added gradually during simmering, only as needed

🍳 Instructions

1. Brown the beef:
   Add ground beef, season lightly with salt and pepper, and cook until evenly browned.
   Let it develop some fond (browned bits) on the bottom — that’s where flavor lives.
2. Sauté aromatics:
   Heat olive oil in a heavy pot over medium heat. Add onion and cook slowly for 8–10 minutes until golden and soft.
   Add garlic and cook for another minute.

3. Add the spices:
   Stir in cumin, smoked paprika, chilli powder, and cinnamon. Toast for 1–2 minutes to release aroma.

4. Incorporate tomato paste:
   Add tomato paste and cook it out for 3–4 minutes, stirring, until it darkens slightly and smells sweet-savoury.
   (This removes bitterness and builds depth.)

5. Simmer slowly:
   Add a small splash of hot water (about ¼ cup to start). Stir to loosen everything from the bottom.
   Lower heat and let it simmer gently, partially covered, for 45–60 minutes. Add a few tablespoons of water at a time if it thickens too much — the goal is a rich, thick, saucy consistency, not soupy.

6. Add beans and corn:
   Stir in the cooked beans and simmer another 20 minutes, letting them absorb the chili flavors.

7. Taste and finish:
   Adjust salt, pepper, or chilli level. You can stir in a pinch of cocoa powder or a drizzle of olive oil at the end for a smoother mouthfeel.

🥄 To Serve

Serve with:

• Sour cream or Greek yogurt

• Grated cheddar or aged cheese (optional)

• A squeeze of lime and zest

• Avocado
• Fresh Cilantro

🎶Music to listen to:

Cesaria Evora, Buena Vista Social Club