Chilli con carne

Chilli con carne

  • 1
  • 2
  • 3
  • 4
  • 5
(812 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rayevans's picture

Added a chorizo that needed using. Made a rod for my own back, I have to add it every time or get complaints.

souplover's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this once before and was disappointed as it was very bland but that might be due to a personal taste. I've made it again today and thrown it into the slow cooker with extra chilli powder( about another tsp full).Tasted it and was surprised it was really good!!!! Just mess around with it to suit your taste but having said that you can do that with any recipe!!

fsarsfield's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the best chilli com carne dish I have ever tasted. My husband loved it too. I had a 790g tin of tomatoes and didn't want to waste any, so I used the whole lot. I will definitely be making this again.

annaliljeqvist's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make, I added celary as well which was yummy. For an healthy alternative serve it with a side salad, no carbs needed :)

annaliljeqvist's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make, I added celary as well which was very nice. To extra healthy, serve it with a nice side salad. No carbs needed as you got the beans as well. Enjoy.

gastrove's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Make sure to add the coco instead of sugar!

lineyclan's picture

By far the best tasting chilli ,made for a get-together with 11 family members ,everyone absolutely loved it , served with guacamole soured cream , nachos and mojhitos yum ,making another batch tomorrow :-)

japhie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So tasty chocolate works wonders

donnagriffiths110's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy, quick and delicious. Made a batch with the sugar and another with the chocolate and the chocolate batch definitely had more depth of flavour. Overall a family favourite.

priyesh13's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent chilli recipe, I've made it a few times now and still haven't got bored of it!

kennedyd1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have been making this recipe for a while now and it is a big hit with my family....I add smoked paprika instead of paprika and it gives it a lovely smokey flavour.
This is now a firm favorite and it is a quick and easy mid week meal....go on try it....you know you want too :))))

suebri53's picture

This recipe is delicious and easy to make, made it when friends were coming round for supper all enjoyed it. Can be made in advance so that when your friends arrive you are not stuck in the kitchen and can enjoy their company lovely with fresh bread cooked it with basmati rice rather than plain rice worked a treat would recommend it thoroughly

albertadale's picture

Brilliant Recipe!!! i'v made it time and time again and it comes out amazin every time ... every time i do it i do my 'taste test', so you try the chilli, then add the chocolate stir in untill it has melted through the dish evenly, the try it again.. you can really taste the difference! Great Dish... :)

niamhmce's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So tasty and easy to make! It needed to be a bit thicker though. I dissolved about 2 level teaspoons of cornflour with water, then stirred it into the chilli sauce and it did the job nicely!! :)

blakcatz0_2's picture

Fantastic recipe and will now use all the time. Made one meat chilli and one vegetarian version by replacing the mince with veggie mince. Great flavour and easy to make. Tastes even better the next day! You must have a go at making this.

nutorious's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very disappointed.

This is definitely not a 5 star recipe its a average chilli at best. I thought I would give this a whirl and I was looking very forward to it after the reading the promising reviews. I got to the point added all the spices and it started smelling great.. Then came to add the 300ml of stock and chopped tomatoes.. This made the chilli very very watery I ended up having to simmer my chilli for near on 2 hours. The chilli was not hot in the slightest and I even added more chilli powder than suggested. I ended up having to add hot sauce.

Summary: if u have a nice chill recipe don't bother trying this. It was a very mediocre recipe and if I were to do it again (which I won't be) I would havle the amount of water u add to stock cube, chop up a fresh chill up if u want a slight spice for a slightly better average chilli con carne.

I will be sticking to my own recipe from now on.

twobadmice's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Ive only registered because of this, its simply superb

As a twist i use the following

5 large garlic cloves chopped
1inch square fresh ginger chopped
3 or 4 fresh hot chillis (instead of pepper)
2 x star anise (makes ALL the difference)
And use the chocolate

I must have made this easily 20 times and ive never gone wrong

Thanks!!!!

michellesmith9's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great chilli now added to my family recipe book. I made a couple of adjustments, replacing the peppers with mushrooms, adding a glass of red wine with the tomatoes, 4 tsp of tomato puree, used basil instead of oregano and added a tsp of cocoa powder instead of chocolate.
The family gave rave reviews all round, this will be a regular option from now on.

chrisod's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple effective chili recipe, substituted with chipotle chili powder for a great smokey taste

pennymaughan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this quite often because it's so quick, easy and tasty and i always have ingredients in the house. I use quorn mince instead ...and sometimes I throw in handfuls of frozen mixed peppers.

Pages

Questions

Tips