Mexican Chili Con Carne

5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 24 kcal


  • 4 Pc. Red onions
  • 6 Toes Garlic
  • 4 centimeter Ginger
  • 2 Pc Chilli pods (degree of spiciness to taste)
  • 2 Pc Red pepper
  • 800 g Ground beef
  • 800 ml Sieved tomatoes
  • 2 Cans Corn
  • 2 Cans Kidney beans
  • 1 little Bottle Mexicana Salsa Sauce
  • 3 teaspoon Cumin powder
  • 1 teaspoon Cinnamon
  • 2 teaspoon Salt
  • Pepper
  • Olive oil



  • Peel and finely dice the onions and garlic. Ginger peel and finely chop. Finely chop the chillies as well. Wash the peppers, remove the core and dice. Drain the beans and corn.

Prepare the chilli

  • In a pan, briefly fry the minced beef with a little olive oil until crumbly and set aside. Heat olive oil in a large saucepan and fry the onions, garlic, ginger and chillies for a few minutes on a medium-high temperature. Then add the peppers and fry for a few minutes. Now add the meat, the tomatoes, corn and beans as well as the spices and the Mexicana Salsa sauce, stir well and let everything simmer for 10-15 minutes. Good Appetite!


Serving: 100gCalories: 24kcalCarbohydrates: 3.5gProtein: 1.4gFat: 0.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Stuffed Zucchins

Tomato Pasta Pot with Roasted Meat Leftovers