Traditional chili con carne simmered in an enameled cast iron pot
A classic, comforting dish revisited in the style of Mamie Cocottes
If there is one dish that rhymes with sharing, large tables and no-fuss cooking, it is chili con carne.
This iconic dish, originating in Mexico and adopted all over the world, relies on slow cooking which allows the spices, tomato and meat to blend harmoniously to create a rich, deep and characterful sauce.
Prepared in an enameled cast iron pot , chili con carne truly comes into its own. Its large capacity allows you to cook in large quantities, while the cast iron distributes heat evenly, preventing sticking and ensuring gentle, consistent cooking.
The result: tender meat, well-integrated flavors, and a dish that gains in taste as the hours go by.
It's the kind of recipe that simmers quietly while we put the world to rights around the table.
What utensil should be used for chili con carne?
Enameled cast iron casserole dish – recommended
The casserole dish is ideal for:
-
large quantities of slow-cooked dishes
-
recipes requiring gradual additions
-
a long and stable cooking
-
stir easily without splashing
Its height and capacity make it the perfect utensil for a generous and well-bound chili.
Ingredients for 6 to 8 people
- 1 kg of minced beef (or beef roughly chopped with a knife)
- 2 yellow onions
- 3 cloves of garlic
- 1 red bell pepper
- 1 green bell pepper
- 2 tablespoons of olive oil
- 2 tablespoons of paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sweet chili powder (or hot chili powder to taste)
- 2 tablespoons of tomato paste
- 800g of crushed tomatoes
- 400g of cooked red kidney beans
- 30 cl of beef broth
- Salt, freshly ground pepper
Step-by-step preparation
1. Prepare the ingredients
Finely chop the onions and garlic.
Cut the peppers into small dice.
Drain and rinse the red beans.
2. Sauté the aromatic base
In your enameled cast iron pot , heat the olive oil over medium heat.
Add the onions and let them soften gently until they become translucent.
Add the garlic and peppers, then sauté for a few minutes.
3. Brown the meat
Add the beef and cook, breaking it up, until well browned.
This step allows the juices and depth of the dish to develop.
4. Add the spices and the tomato
Add the paprika, cumin, oregano, and chili pepper. Mix thoroughly to coat the meat.
Stir in the tomato paste, then the crushed tomatoes.
Pour in the broth, add salt and pepper, and mix.
5. Let it simmer for a long time.
Cover and cook for 1 hour 30 minutes over low heat , stirring occasionally.
Thanks to the cast iron, the heat remains constant and the flavors develop without sticking.
6. Add the kidney beans
Add the red beans and continue cooking for another 30 minutes over low heat, with the lid closed.
The chili should be thick, well bound, and fragrant.
Serve piping hot
Directly into your Mamie Cocottes casserole dish, accompanied by:
-
white rice
-
tortillas
-
country bread
And why not add a spoonful of crème fraîche or grated cheese?
The advantages of cooking in enameled cast iron
Enameled cast iron is ideal for making a perfect chili con carne:
-
even heat distribution
-
slow cooking without sticking
-
large capacity for cooking in quantity
-
prolonged warmth
-
This dish tastes even better reheated.
It is this gentle cooking that allows the spices to fully express themselves.
Grandma Cocottes' Little Secrets
-
Chili is always better the next day
-
Adjust the chili pepper at the end of cooking
-
The longer it simmers, the tastier it is.
-
Let it rest for 10 minutes before serving.
FAQ – How to make perfect chili con carne in a Dutch oven
Can chili be prepared the day before?
Yes, it definitely gains in flavor after resting.
What size saucepan should I choose?
A 30cm saucepan is ideal for 6 to 8 people.
Is enameled cast iron suitable for induction cooking?
Yes, all Mamie Cocottes casseroles are compatible with induction, gas, ceramic hobs and ovens.
Conclusion – A dish that brings people together
Chili con carne is a generous, warm and convivial dish.
Prepared in an enameled cast iron pot , it becomes an easy recipe to make, full of flavor and perfectly controlled.
With Mamie Cocottes, we cook to share.
And you can taste it from the first spoonful.
