Traditional chili con carne slow-cooked in an enamelled cast iron casserole
A great classic for sharing, revisited Mamie Cocottes style
If there is one dish that embodies sharing, large gatherings and fuss-free cooking, it’s chilli con carne.
This iconic dish, originally from Mexico and now loved worldwide, relies on slow cooking to allow the spices, tomatoes and meat to blend harmoniously, creating a rich, deep and characterful sauce.
Prepared in an enamelled cast iron casserole dish, chilli con carne truly comes into its own. The generous capacity allows you to cook in large quantities, while the cast iron distributes heat evenly, without sticking, and ensures gentle, consistent cooking.
The result: tender meat, well-blended flavours and a dish that develops even more taste as the hours go by.
This is the kind of recipe that simmers away quietly while you put the world to rights around the table.
Which cookware to use for chili con carne?
Enamelled cast iron casserole – recommended
The casserole is ideal for:
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slow-cooked dishes in large quantities
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recipes requiring gradual additions
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long and steady simmering
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easy stirring without splashing
Its height and capacity make it the perfect cookware for a generous, well-blended chili.
Ingredients for 6 to 8 people
- 1 kg minced beef (or beef roughly chopped with a knife)
- 2 yellow onions
- 3 garlic cloves
- 1 red pepper
- 1 green pepper
- 2 tbsp olive oil
- 2 tbsp paprika
- 1 tsp ground cumin
- 1 c.tsp dried oregano
- 1 tsp mild chilli powder (hot chilli powder to taste)
- 2 tbsp tomato purée
- 800g chopped tomatoes
- 400g cooked red kidney beans
- 300ml beef stock
- Salt, freshly ground black pepper
Step-by-step preparation
1. Prepare the ingredients
Finely slice the onions and garlic.
Dice the peppers into small cubes.
Drain and rinse the red kidney beans.
2. Sauté the aromatic base
In your enamelled cast iron casserole dish, heat the olive oil over a medium heat.
Add the onions and let them soften gently until translucent.
Add the garlic and peppers, then sauté for a few minutes.
3. Brown the meat
Add the beef and fry, breaking it up, until well browned.
This step helps to develop the caramelisation and depth of flavour.
4. Add the spices and tomato
Add the paprika, cumin, oregano and chilli. Stir thoroughly to coat the meat.
Stir in the tomato purée, then the chopped tomatoes.
Pour in the stock, season with salt and pepper, and mix.
5. Simmer slowly
Cover and cook for 1h30 on a low heat, stirring occasionally.
Thanks to cast iron, the heat remains steady and the flavours develop without sticking.
6.Add the red kidney beans
Add the red kidney beans and continue cooking for a further 30 minutes on a low heat, with the lid on.
The chilli should be thick, well combined and full of flavour.
Serve piping hot
Directly in your Mamie Cocottes cast iron casserole dish, accompanied by:
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white rice
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tortillas
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rustic bread
And why not add a spoonful of crème fraîche or grated cheese.
The advantages of cooking with enamelled cast iron
Enamelled cast iron is perfect for making a successful chilli con carne:
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even heat distribution
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slow cooking without sticking
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large capacity for batch cooking
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keeps food warm for longer
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tastes even better when reheated
This gentle cooking method allows the spices to fully develop their flavours.
Grandma Cocottes’ Little Secrets
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Chilli is always better the next day
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Adjust the chilli at the end of cooking
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The longer it simmers, the tastier it gets
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Let it rest for 10 minutes before serving
FAQ – How to make perfect chilli con carne in a casserole dish
Can you prepare the chilli the day before?
Yes, it develops much more flavour after resting.
What size casserole dish should I choose?
A 30 cm casserole is ideal for 6 to 8 people.
Is enamelled cast iron suitable for induction?
Yes, all Mamie Cocottes casserole dishes are compatible with induction, gas, ceramic hobs and oven.
Conclusion – A dish that brings people together
Chilli con carne is a generous, warming and sociable dish.
Prepared in an enamelled cast iron casserole dish, it becomes an easy recipe to master, full of flavour and perfectly controlled.
With Mamie Cocottes, we cook to share.
And you can taste it from the very first spoonful.
