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Spicy Chili con Carne

This hot and spicy Chili con Carne is a satisfying comford food recipe. Easy to bulk cook and totally freezer friendly it's the perfect recipe for a healthy meal prep.
Author: Juli


  • 4 lbs ground beef
  • 6 mixed bell peppers diced
  • 3 cans sweet corn
  • 3 cans kidney beans
  • 3 cups red onion diced
  • 2 liters sieved tomatoes
  • 6 cloves of garlic chopped
  • 1 Habanero chili + 2 red Thai chili chopped
  • 1/2 cup tomato paste
  • salt & pepper to taste
  • 2 cups of strong black coffee
  • 6 T olive oil
  • 1 lime cut in halves + zests of 2 lime


  • In a large cooking pot roast the onions and garlic until lightly sautéed
  • Add the ground beef and stir fry until brown
  • Now clear a small spot in the pot and roast the tomato paste, then stir until everything is well combined
  • Then add the sieved tomatoes and stir again
  • One after another add the diced bell pepper, sweet corn and kidney beans and stir in
  • Now add salt and pepper, chili, coffee, lime zests and lime halves and stir again
  • Cook on medium heat for at least 4 hours


No freezer or just not into bulk cooking? No problem just divide all ingredients by three. This should be enough for 4 portions aka dinner for 2 plus lunch leftovers
In my eyes, the perfect way to eat the chili is to top it with cheese and avocado and garnish with lime juice and Sriracha - it can't be hot enough!
If you don't have time to let the Chili cook on the stove for several hours, you can just transfer it all to a crockpot and let it cook on medium to low overnight.
For freezing, just pre-portion the chili, put in freezer bags and toss in your freezer. If we want to have the chili for dinner, we just take it out of the freezer in the morning and let it thaw in a bowl on the kitchen counter
I've said that several times before but I love to eat the chili cold. It also makes a wonderful breakfast!