Chili Con Carne

Photography, TANGO | Food Styling, Éric Régimbald | Prop Styling, Caroline Simon

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Creamy Polenta (recipe, this page):
Smoked Sour Cream (recipe, this page):


In large skillet, heat oil over medium heat; add onion and cook, stirring often, for 2 minutes. Add garlic; cook for 2 minutes. Add beef; cook until meat is no longer pink, 5 to 6 minutes. Add celery, peppers, tomatoes, beans, cumin, coriander, paprika and chili powder; season with salt and pepper. Simmer, stirring occasionally and breaking up tomatoes with wooden spoon, for 20 to 25 minutes. Serve in bowls over Creamy Polenta. Top with Smoked Sour Cream and sprinkle with smoked Cheddar, and chicharrónes, if desired.


Creamy Polenta  In large saucepan over medium-high heat, bring 2 1/2 cups homogenized milk to boil; lower heat to medium and, whisking constantly, add 1/2 cup extra-fine cornmeal a little at a time. Cook, stirring very often, until creamy, about 10 minutes. Remove from heat and stir in 1 tbsp salted butter and 1/4 cup grated Parmesan cheese; keep warm.


Smoked Sour Cream In small bowl, combine 1 cup 14% sour cream with 1/2 tsp liquid smoke. Set aside in refrigerator. Makes 1 cup.




Chicharrónes are small pieces of fried pork rind, very popular in Central and South America. They can be found in international grocery stores.


Nutritional facts Per serving: about

  • Iron 9 mg
  • Fibre 12 g
  • Sodium 415 mg
  • Sugars 11 g
  • Protein 33 g
  • Calories 440
  • Total fat 17 g
  • Cholesterol 70 mg
  • Saturated fat 5 g
  • Total carbohydrate 39 g
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Lunch & Dinner

Chili Con Carne