Chilli con carne

Chilli con carne

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(860 ratings)

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Cooking time

Prep: 50 mins - 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4

This great chilli has to be one of the best dishes to serve to friends for a casual get-together

Nutrition and extra info

Additional info

  • Can be frozen
Nutrition info

Nutrition per serving

kcalories
387
protein
36g
carbs
25g
fat
17g
saturates
6g
fibre
6g
sugar
1g
salt
2.32g

Ingredients

  • 1 tbsp oil
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves, peeled
  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500g lean minced beef
  • 1 beef stock cube
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tsp sugar
  • 2 tbsp tomato purée
  • 410g can red kidney beans
  • plain boiled long grain rice, to serve
  • soured cream, to serve

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Method

  1. Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
  2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  3. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  4. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
  5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  6. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
  7. Serve with soured cream and plain boiled long grain rice.

Recipe from Good Food magazine, May 2002

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Comments

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GaryMo's picture
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I've just followed this recipe for tonight's meal and it went down a real treat.
I didn't add marjoram as I couldn't find it in the supermarket and left out the sugar. I did add a fresh green chilli complete with seeds. That in conjunction with a heaped teaspoon of hot chilli powder gave it enough of a kick.
It's certainty a recipe I'll be using again and also a goodbye to the packet mixes!

joannajmiller's picture
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Followed the recipe except no marjoram as I didn't have any. Since I didn't have any hot chilli powder I added a teaspoon of dried chilli flakes for some heat. It was very tasty. Served with spiced potato wedges and salad, and a dollop of 0% yoghurt instead of sour cream.

Maija Aliisa Young's picture
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I've been making both this chilli and the packet mix chilli for years (which isn't surprisingly different - the same spices are still in there but I do admit that this is better). Tried it with quorn recently and it's really good!

sdewji's picture
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This is a really great recipe with a couple of seasoning adjustments. For spiciness, I add half of a minced jalapeno pepper, 1/2 tsp of mild chili powder and 1 tsp of my favorite hot sauce. Prior to the 20 minute simmer, I add 2 bay leaves and 1 cinnamon stick (and remove prior to adding the beans). I also increased the herbs and spices quite a lot: an additional 2 tsp of cumin, loads of salt and pepper and 2 tsp of garlic powder. I also kept with others' recommendations and added a couple of squares of high quality organic dark chocolate (when adding the beans) in place of the sugar. It adds a depth and richness which I thoroughly enjoy. Top this with some grated cheddar cheese and a dollop of sour cream or plain Greek yogurt, and serve on quinoa or rice, or with crusty slices of garlic bread. Delicious!

geordielass78's picture

Love this recipe - really tasty, but it is clearly written for the clueless, which always makes me smile. My favourite bit is "Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps" - my question is what other sized lumps would you expect mince to automatically turn into?

Corrie Wilson's picture
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I followed this last weekend as a dish to go with cheesy nachos. It was delicious! Will be using again but will maybe try adding my fresh chillies in next time!

Lucy5's picture
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A lovely base for a chilli, however definitely agree with others that it needs fresh chilli adding to it or doubling up on spices. My toddler loved it as it was though. Will definitely make it again but will be adding more spice.

Berryl502578's picture
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Great recipe, I added fresh chill and chopped pieces of chorzio to mine and topped with avocado, cheese and spring onion. Will be making this again.

smokingshotgun's picture

This replacing meat with Quorn mince is amazing!

ZoeN's picture
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I've been making this for quiet a few years now, it always goes down well in my household. I add 3 chillies with seeds instead of the pepper to add a kick and a small piece of chocolate around 10 minutes before the end of cooking. I also cook this for 45 minutes to an hour on low heat on the hob

knickers87's picture

A great recipe! I added some extra chilli flakes (about 2 teaspons), hot sauce and a diced courgette to give it a bigger kick. Very tasty and filling.

ruthpatricia's picture
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No prsb58, The country is Chile, both the pepper and the dish are chilli.

africanqueen's picture
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Wow! Delicious and so easy, will definitely be making this again :-)

Fawdreyy's picture
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I'm new to cooking, and I followed this recipe to a T and this is hands down the nicest thing I've ever made. I'd recommend it to anyone!

Whizeecream's picture
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This is such a good chilli recipe except it doesn't have enough spice! I don't even like spicy food but I've made this recipe many times now and it's much nicer with fresh chilli. Still the best chilli recipe I've used.

GiSora's picture
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Yumm... Made this just now. Followed the recipe to the dot and served with protein whole wheat flat bread. Best chilli or chili or whatever.

prsb58's picture

Isn't chile spelt with one 'l' as in the pepper?

madmrsmonkey's picture

I have made this recipe many many times now, delicious! My fiancé says "this has everything I want from a chilli".
I cook mine in a slow cooker all day while I'm at work and also add mushrooms, sweetcorn and carrot to get a few more veggies in. Great recipe.

Greenockmist's picture

I cook this one in a low oven for three hours. Just lovely and easy to make.

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