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Chili Con Carne

Written by Stephanie Kay
  • 75 minutes
  • 4

Feeling a little "chili"? This chili con carne by Stephanie Kay Nutrition will warm you right up! Hearty, flavourful, and filling, this is the perfect meal for those cozy nights in.


  • two tbsp olive oil or butter
  • one onion, diced
  • one red bell pepper, diced
  • one jalapeño, seeded and minced
  • one tbsp chili powder
  • two tsp cumin
  • one tsp oregano
  • one tsp cayenne (optional, for extra heat)
  • one tsp sea salt
  • four cloves garlic, minced
  • one lb ground beef
  • two tbsp tomato paste
  • one tbsp balsamic vinegar
  • 14 can crushed tomatoes
  • 14 can kidney beans, strained and rinsed
  • one cup beef broth or stock
  • sea salt and pepper, to taste


1. In a large Dutch oven or oven-proof pot on medium-high, heat the butter or olive oil.

2. Add onion, bell pepper and jalapeño to the pot and cook, stirring often, for 5-7 minutes until vegetables soften.

3. Add chili powder, cumin, oregano, cayenne (optional) sea salt and minced garlic, and cook for another 1 minute until fragrant.

4. Add ground beef and cook, breaking up the meat with a spoon until no longer pink, approximately 5 to 7 minutes.

5. Add in tomato paste and balsamic vinegar and mix to coat the beef. Add kidney beans and ½ cup broth, stir to combine, reduce heat and cover with lid to a low simmer for 20 minutes.

6. Pour in crushed tomatoes and remaining ½ cup broth, and continue to cook on a simmer for an additional 30 minutes.

7. Remove from heat and season to taste as needed.

8. Enjoy!

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