Hey Lykkers! Ever had a bite of chili con carne that was so good, you wished you could have it ready in your fridge any day of the week? Well, now we can make it ourselves—right in our kitchen!

This homemade chili con carne recipe is perfect with noodles, steamed buns, or even just a bowl of plain rice. It's rich, spicy, and full of comforting flavor.

And the best part? We can make a big batch and keep it stored for weeks. Let’s break it down step by step!

What Exactly Are We Making?

We’re making chili con carne—a meaty, spicy sauce that’s full of minced ground meat, fresh chilies, garlic, onions, and a few flavorful seasonings. It’s not soupy like the traditional Mexican chili con carne, but rather thick and oily enough to coat noodles beautifully. Think of it like a savory chili meat sauce with a bit of crunch from peanuts and a spicy kick that keeps you coming back for more.

Ingredients: What You’ll Need

Here's the full list of ingredients to prepare a generous batch:

- Shoulder cut meat (70% lean, 30% marbled) – 500g

- Onion – 2 small ones

- Garlic – 1 full head

- Fresh ginger – 2 thick slices

- Green chilies – 4

- Red chilies – 4

- Roasted peanuts – 100g (optional but recommended)

- Cooking oil – 6 tbsp

- Fermented soybean paste– 1 tbsp

- Light soy sauce – 1.5 tbsp

- Oyster sauce – 1 tbsp

- Salt – 1 tsp (adjust to taste)

- Chicken bouillon powder – 1 tsp

- Five spice powder– 1/2 tsp (optional)

Step-by-Step Instructions

Let’s walk through the process in simple, clear steps:

Step 1: Mince the Meat

- Chop the meat into small chunks.

- Blend in a food processor until finely minced.

- If you don’t have a processor, chop by hand until it’s close to ground meat texture.

- Set aside in a large bowl.

Step 2: Prepare the Aromatics

- Peel and roughly chop onions, garlic, and ginger.

- Blend them together in the processor until they turn into a fine aromatic paste.

- Set aside.

Step 3: Prepare the Chilies

- Remove stems from green and red chilies.

- Wash them clean and chop into chunks.

- Blend until you get a rough chili paste.

- Set aside.

Step 4: Fry the Meat

- Heat 6 tbsp of cooking oil in a large wok or deep pan.

- Add the minced meat and stir-fry over medium heat.

- Cook until all the water has evaporated and the oil becomes clear.

- The meat should start to turn golden and slightly crispy.

Step 5: Add the Aromatics

- Add the blended onion, garlic, and ginger mix to the pan.

- Stir on low heat until fragrant, about 3-5 minutes.

Step 6: Add the Chili Paste

- Add the blended chili mix into the pan.

- Stir evenly, making sure it combines well with the meat and aromatics.

Step 7: Season the Sauce

- Add 1 tbsp soybean paste, 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp salt, 1 tsp chicken bouillon, and 1/2 tsp five spice powder.

- Stir everything well.

- Let it simmer gently on low heat for 10-15 minutes, until the sauce thickens and oil floats to the top.

Step 8: Add the Peanuts

- Add 100g roasted peanuts.

- Stir them into the sauce for added crunch and flavor.

How to Store It

Once the chili con carne cools down completely:

- Transfer it into a clean glass jar.

- Seal it tightly with a lid.

- Store it in the fridge. It can last up to 2–3 months if kept refrigerated and sealed.

Every time we want to eat it, we just scoop out what we need—no need to reheat the whole jar.

Perfect Ways to Enjoy It

Here are some great ways we can use this sauce:

- Toss it with noodles for a quick and satisfying lunch.

- Spread it on steamed buns or flatbread.

- Mix it with rice for a super easy dinner.

- Use it as a topping for congee or boiled vegetables.

Let’s Get Cooking, Lykkers!

Now that we’ve got the steps down, it’s time to roll up our sleeves and give it a try! This chili con carne is going to become a favorite in your kitchen. Once you taste it, you’ll understand why we love it so much.

Try it out, bookmark the recipe, and let us know how yours turns out. If you enjoyed this, stay tuned—we’ve got more cozy homemade recipes coming your way. Let’s make delicious food, one spicy bite at a time—together!