Easy & Delicious Mexican Chili con Carne

Easy & Delicious Mexican Chili con Carne

These chili beans go great with tortilla, rice, or even with drinks!


Ground meat
200 g
Kidney beans (boiled). Soy beans are also OK.
about 200 g
Onion and Carrrot
Half of each
1 small piece
Boiled tomato
1 tin
★ Chili seasoning mix (it's usually a little spicy)
1 bag (adjust to your preference)
★ Ketchup, Japanese Worcestershire-style sauce, soy sauce
1 tablespoon each
★ Sugar
1 teaspoon
Seasonings to use in lieu of chili seasoning mix
▽ Consommé granules
2 tablespoons
▽ Ketchup, worcestershire sauce, soy sauce
3 tablespoons
▽ Sugar
1 tablespoon
▽ Chili powder (adjust to your preferred level of spiciness)
2 tablespoons
Bay leaf
to taste


1. These are the kidney beans and chili mix that I use (gives it a more genuine flavor but it's a little spicy). Finely chop the garlic and vegetables.
2. Fry the garlic, onion, and carrots together until the onion becomes transparent.
3. Add the ground meat and fry until the oil in it starts to come out. Add the kidney beans, tomatoes and bay leaves.
4. Once all the ingredients have been added in, add in the water from the canned tomatoes plus the ★ seasonings. Cook all of the liquid off and adjust the flavor to your liking.
5. Note: For those who don't have chili seasoning mix, add in the ▽ seasonings and boil. Check the flavors and adjust the saltiness as necessary.
6. It's all done! Goes well with rice or drinks.
7. Wrap in a tortilla for a more Mexican feel. Try making them yourself.
8. I referred to Recipe ID: 1177306 for how to make tortillas at home!

Story Behind this Recipe

It's been a while since I last tried making chili con carne.