Mexican chili con carne (whole30)

A Mexican beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h 30 min

Organic sourcing

Organic versions of bell peppers, which are often on the EWG Dirty Dozen, are worth sourcing organic to avoid pesticide residue.

Ingredients

• 500 g beef chuck, cubed
• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 400 g canned tomatoes, crushed
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp dried oregano
• 1 tsp chili powder
• 2 cups beef stock (ideally homemade)
• to taste sea salt
• to taste black pepper
• 1 bay leaf

Method

1. Heat olive oil in a large pot over medium heat.
2. Add the cubed beef and sear until browned on all sides, then remove from the pot.
3. In the same pot, add onion and sauté until translucent.
4. Add garlic and sauté until fragrant, about 1 minute.
5. Stir in red and green bell peppers, cooking until softened.
6. Return the beef to the pot, along with crushed tomatoes and tomato paste.
7. Add cumin, paprika, oregano, chili powder, bay leaf, and beef stock.
8. Stir and bring to a simmer, then cover and reduce heat to low.
9. Cook for about 1 hour, stirring occasionally, until beef is tender.
10. Season with salt and pepper to taste before serving.

Notes

• For a spicier chili, increase chili powder or add a chopped jalapeño.
• Serve with a side of avocado or a fresh green salad.
• This dish is even better the next day after flavors meld.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.