Chilli con carne

Chilli con carne

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(812 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

Comments, questions and tips

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Comments

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taltal07's picture

i have this at least once a week and instead of beef i use pork and with the stock cusbe i add either vegatable or pork stock cube. Bulk it out to stretch further by adding sweetcorn. I have cooked this at friends houses and they love it!

dannymclean234's picture
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not impressed at all i couldnt finish it it tasted that bad i would have rather eaten my dogs dinner

ballywalter's picture
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This is very easy to make and so tasty! I'm going to use this recipe from now on.

sprague's picture

Love this chilli... it is my favourite recipe for chilli. The blend of spices makes it really tasty. I add a little more chilli and tomato puree just to intensify the flavour further. I also add caraway seeds which I think adds a little something extra to any chilli.

sherilynt's picture
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Fab recipe! I had never made a chilli before and found this really easy and delicious. I was recently in a very well known expensive exclusive restaurant and ordered the chilli to see how it compared and it was not a patch on this recipe and ten times the price just for one portion! Have served this with jacket pototoes and it was brilliant, have also served it with grilled nachos and grated cheese and it was delicious.

donside's picture
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As easy as ABC. I added 1tsp cayenne pepper & extra sugar for taste.

emmaraven1's picture
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Have been using this recipe since it was published years ago. Would never use another as everyone loves this one!

clbarker680504's picture
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This is delicious. My family and I can't get enough of it. xxxx. Officially tasty. xxxx. Also I'm now beating my mum at making the best Chilli . :D

amc100's picture
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Made this many times. My wife thinks i'm an expert! It's really easy to make, tastes great and never fails to impress.

kickingkatie's picture
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Use with chocolate! this is amazing :)
trying to cut out on rice, so served with cous cous, guacomole, pitta breads - would like to be eating it again right now!

superkat's picture
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Delicious, so easy and produces great results. Tastes even better heated through the next day.

stormyraincloud's picture
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fantastic flavour, my one year old loved it even though it was hotter than I intended!

joanne.webb's picture

I thought this was delicious and I don't normally like chilli, I used the chocolate instead of the sugar, not sure whether it makes any difference. I will definately be making it again and it does freeze well. I served mine with sweet jacket potato instead of rice and it was lovely. Definately a firm favourite.

wisedog's picture

Did this last night and absolutely loved it, thought it was much better than the Jamie Oliver one i usually do. Did have to simmer for a little longer that recommended as sauce wasn't quite thick enough.

donnamb's picture
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This is really good - and freezes brilliantly

sidder's picture

I doubled the receipe for 4 people and it nearly all went, would make again.

notmum's picture
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Being veggie I used soy chunks and this made a lovely chilli, I also added a chopped red chilli for a little more kick.

angelmc22's picture
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After years of trying to perfect the art of making chilli, I feel I have finally done it with this recipies with a couple of minor changes. I added a fresh chilli to give a little kick, and insteed of adding a stock cube I added a glass of red wine, let it reduce, then added 1/2 a pint of fresh beef stock, leaving it to simmer gently for two hours, this may take up a lot of time but well worth the effort, every time I have made it my guest has asked for the recipie.

kimelliott's picture
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Really love this chilli, make it every week now as very popular! So tasty!

kappelmc's picture
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Kate: I use the whole can (190g) of tomato paste otherwise it's too watery, you're right.

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