Published: January 23, 2024 · Updated: November 12, 2026
Chili con Carne
By Heartstone Farm Kitchen
This quick an easy recipe has all the flavors of classic chili we all know and love - cumin, chili powder and coriander, and of course a garnish of jalapeno for some kick and sour cream to balance it out. Start with Heartstone Farm's super tasty ground beef and you are well on your way to a winning chili.
Chili con Carne
6-8
15 minutes
1 hours
American
beef
Chili freezes well so you can make it ahead and break it out on a night when you don't have time to cook or you have a hungry crowd to feed.
Ingredients
For the chili
- 2 tbsp sunflower oil
- 3 minced garlic cloves
- 2 lb Heartstone Farm grass-fed ground beef
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp paprika
- 1 tsp red chili powder
- 1 tsp dried oregano
- 16 oz can strained tomatoes or tomato puree
- 2 cups beef stock or broth
- 16 oz can of kidney beans, drained
- salt to taste
- freshly ground black pepper
Serving ingredients
- sour cream
- 1 jalapeño pepper; finely sliced
- 2 tbsp fresh oregano or cilantro
- 1 tsp freshly ground pepper
- tortilla chips
Directions
- For the chili con carne: Heat the oil in a large saucepan set over a medium heat until hot. Add the garlic and fry for 1 minute, stirring frequently.
- Add the ground beef and cook through, breaking it up with a wooden spoon. Stir in the ground spices and dried oregano, and cook until the spices are distributed well through the meat
- Add the tomato puree, stock, and beans. Stir well, cover with a lid, and cook on a low heat for 1 hour, stirring from time to time
- Once the chili is ready, adjust the seasoning to taste
- To serve: Spoon the chili into bowls and top with sour cream, sliced jalapeños, oregano or cilantro, and freshly ground pepper. Serve with the tortilla chips on the side for dipping.
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This recipe is a jumping off point. Feel free to get creative and use your favorite spices and vegetables - corn and mushrooms are great additions. You can also top the stuffing with cheese instead of breadcrumbs (cheddar and Parmesan work well), but personally we love the crunch and garlicky flavor of the rustic breadcrumbs.
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We recently came up with an easier, tastier way to make steak & cheese sandwiches using our paper-thin shaved steak. Instead of sautéeing the vegetables on the stove, we chop them up, toss in a little olive oil and salt, and roast them. That way, we don't have to stand over the stove and keep an eye on them and the vegetables taste even better having time in the oven to caramelize and bring out all those flavors.
You can even roast the vegetables ahead of time and just warm them up real quick when you're ready to cook the steak and make the sandwiches. We also threw a head of garlic in with the vegetables and mixed some of that soft, buttery garlic in with a bit of mayo which we spread on the bun before we added in the meat and vegetables. Working up an appetite just thinking about it. Hope you try and enjoy as much as we do. Our grass-fed shaved steak is the difference between a good sandwich and an outrageously delicious one.
