Chili con Carne with Beef Tenderloin Tips, Lima Beans and Baby Sweetcorn
Prep, cook and enjoy this flavorful Chili con Carne Recipe that’s topped with sweet potato chips and cilantro.
There are many recipes for Chili con Carne, but this version features beef tenderloin tips and is made even more exciting with the addition of lima beans, also known as butter beans. Flavorful, mildly spicy, and hearty, this chili con carne tenderloin recipe is perfect for a Sunday evening meal. Make an extra pot, so you’ll have enough for leftovers!
Due to their size, lima beans are also known as butter beans. In Peru, they were originally cultivated by the Incas as one of three types of beans. The fiery jalapeño, named after the Mexican city of Xalapa, gives this dish just the right amount of spice. It is just as commonplace in Mexican cuisine as salt and pepper, and these green chilies are increasingly popular around the globe. Jalapeño chilies have a pleasantly spicy taste, and their sweet flavor soothes the palate, a reminder of their relationship to the bell pepper.
Peel the sweet potato and use a slicer or knife to cut 1/3 of it into paper-thin slices. Cut the rest into cubes of approx. ¼". (Alternatively, use a peeler to cut it into fine slices). Coarsely chop the cilantro with the stems. Cut the baby corncobs into pieces around ¾" thick.
Prepare the jalapeño by removing the stem, and seeds as desired to reduce the spiciness, then chop finely. Drain the lima beans. Peel and finely chop the garlic and the onion.
Slice the beef tenderloin tips into fine strips and season with salt and pepper to taste.
In a pan, heat 2 tbsp. oil and fry the beef tenderloin tips at a high temperature for 1 minute. Then take them out of the pan and reduce the heat.
Add the sweet potato cubes to the same pan and sauté for 5 minutes at a medium temperature. Add in the baby corn, jalapeño, onion and garlic and fry for another 2 minutes.
Add in the puréed tomatoes, cumin, and ¾ cup water, season with salt and pepper to taste, and simmer for 15 minutes at a medium temperature.
In another pan, heat up ¼ cup of oil to a high temperature and fry the sweet potato slices over high heat for approximately 3 minutes until crispy, turning occasionally. Drain on paper towel and season with salt.
Add the beef tenderloin tips, the lima beans, and 2/3 of the cilantro into the pan with the sweet potatoes and mix thoroughly.
Serve the chili con carne in a bowl with the sweet potato chips, garnishing with the remaining cilantro.
- 5-6 oz beef tenderloin tips
- 5 baby sweetcorn cobs
- 1 sweet potato
- 1 red onion
- 1 jalapeño
- clove of garlic
- 1 bunch of cilantro
- 2-1/4 cups cooked lima beans
- 8 oz puréed tomatoes
- 2 tsp cumin
- ¾ cup water
- 1/3 cup olive oil
- ¼ cup vegetable oil