MeShell’s Diner Tex-Mex Chilli con Carne

“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

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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

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Dinner

Servings 4 Vanlifers

Diet Meat Based

Equipment

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

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Nutrition

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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