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MeShell’s Diner Tex-Mex Chilli con Carne

Stove top meal

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Traveling in our motorhome Karma, for the culture, food and making life long friends along the way

“MeShell’s Diner Tex-Mex Chilli con Carne” is a hearty and flavorful dish perfect for campervan cooking. This recipe is perfect for those craving a hearty, flavorful dish while on the road. Packed with rich spices, tender meat, and a variety of beans, it’s a one-pot wonder that’s easy to whip up in a campervan kitchen. The blend of Tex-Mex flavors ensures each bite is bursting with taste, making it an ideal meal for chilly evenings or a comforting lunch. Serve this chili with a side of cornbread or over rice, and you’ve got a satisfying meal that brings a touch of home wherever your travels take you.

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MeShell's Diner Tex-Mex Chilli con Carne

MeShell’s Diner Tex-Mex Chilli con Carne

Meat Based
Chilli con Carne means chilli with meat. You can use stewing steak, ground beef mince, ground turkey, ground pork, or ground chicken.
5 from 1 vote
Stove top meal
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Dinner
Servings 4 Vanlifers
Diet Meat Based


  • 1 Dutch oven/soup pot
  • 1 Stove top/gas ring
  • 1 Measuring spoons
  • 1 Measuring cup
  • 1 Stirring spoon
  • 1 Ladle


  • 2 tbsp Vegetable Oil
  • 1 tsp Salt To taste
  • 1 tsp Pepper
  • 500 g Beef Mince
  • 1 Yellow Onion Medium in size
  • 1 Bell Pepper
  • 2 Garlic Cloves Minced
  • 2 tsp Ground Cumin
  • 2 tsp Smoked Paprika
  • 1 tsp Marjoram
  • 1/4 tsp Cayenne Pepper
  • 1 tbsp Cocoa Powder Unsweetened
  • 3 cups Beef Broth
  • 2 Bay Leaves
  • 400 g Tomatoes Crushed
  • 400 g Red Kidney beans Drained and rinsed


  • Heat the vegetable oil in a large Dutch Oven or pot over medium-high heat.
  • Add the beef to the pot and brown in batches so as not to overcrowd the pot.
  • Once browned, add the onion and bell pepper, stirring and cooking until they are soft.
  • Reduce the heat to low and add the garlic, chili powder, ground cumin, smoked paprika, cocoa powder, marjoram, and cayenne pepper.
  • Cook for 1 minute while stirring constantly.
  • Add the beef broth and bay leaves, cover, and simmer for about one hour.
  • Add the can tomatoes, red kidney/ black beans, Cover and simmer for about 2 more hours or until desired consistency. Make sure to stir often to avoid sticking to bottom of pan.
  • Ladle into bowls and garnish with sour cream, minced jalapeno, and cheddar cheese.


Calories: 507kcalCarbohydrates: 34gProtein: 34gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 89mgSodium: 1347mgPotassium: 1253mgFiber: 11gSugar: 6gVitamin A: 2330IUVitamin C: 56mgCalcium: 99mgIron: 7mg
Keyword beans, beef, chilli, no oven, Slow cooked
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