Chilli con carne

Chilli con carne

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(847 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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mrsnoonoo's picture
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So easy to make. Very tasty - didn't have any marjoram so just left it out will try making it again with the marjoram.

lou-wilberfoss's picture
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This is wonderful!

ajnkealing's picture

I added some coco powder rather than chocolate. I also added some fresh cherry tomatoes . Very easy to follow and tasted yummy

kate1706's picture
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I agree with the last comment. Absolutely the best chilli recipe I have ever found - the whole family Loved it and woofed it up. Wont be searching for any more chilli con carne recipes anymore. Hoorah!

rheawimpenny's picture
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Brilliant recipe, I think my boyfriend loves me a little bit extra when I make this!

arlenescott's picture

Tasty recipe! Method explained just how I need it to be - EXACTLY STEP BY STEP, and even mentions obvious instructions that sometimes you do forget. Excellent!

ah305180's picture

Especially good directions with this recipe,for those of you who like me are culinarychallenged.
Very tasty

reddeb1's picture
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My new favourite Chilli recipe!!! So simple, great taste :) Made a double batch (froze 1/2 for a busy day!) and then simmered away in my slow cooker for a few hours to really bring out the flavours...YUM! I used a nice thick passata instead of chopped tomatoes (not keen on tinned chopped tomatoes!), so cut down on the water to compensate. My 5 year old said it was better than her Auntie Kim's :)

josp74's picture
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What a great Chilli. I made with mild chilli powder as we were having it as a family and I'm the only one who likes spicy. We had it with jacket potatoes, sour cream and cheese and everyone loved it. This has now been added to my "regular" cook book. (I didn't do it with the chocolate, may try next time).

synchronicity's picture
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Very good. Nice amount of spice to make it flavourful by not HOT.

richarduphill's picture
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Did not work for me. Had to add gravy granules to thicken up the sauce which was runny. Double checked the recipe and instructions and I have followed them to the 't' - don't rate this much at all!

raddersandsimo's picture

good job they told me to open the tin of tomatoes before adding them to the pan..........x

clarecooks's picture

Great recipe for Chilli Con Carne - up until now I have been making it up as I go along when I make chilli - so thought I would try a recipe instead - Really tasty and everyone loved it!

neilmjw1's picture
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Very good...liked the green pepper and the chocolate but needs a lot more spice than this recipe --- I add more spice TWICE

claytonjs's picture
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Made double to freeze some. Used a jar of passata instead of tinned tomatoes and my husband added extra smoked paprika and some Bovril! Will definitely make again as we both loved it.

chrissyt's picture
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I use a different recipe each time looking for the ultimate chilli . I have now found it, I read all the comments and opted to put in fresh chilli as well as powder and cooked it slowly for 3 hours. I have now given the recipe to all my friends with glowing reports and recommended using the chocolate, I did a double quantity and used 3 cubes which worked.

kwarboys's picture
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A great recipe. Really easy and very tasty!

robnia's picture
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Oops, 5 stars!!!!!!!

robnia's picture
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Very good! I was hesitant as to how good this would be. Letting it rest for the last ten mins is so important! Was surprised that this was down to feed 4! I’d say more like 6!

emmwestergaard's picture
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Delisious!

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