Chilli con carne

Chilli con carne

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(851 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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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!

blowk02's picture
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I'd been searching for a recipe for chilli and this is easily the best one I have tried. My chilli fanatic husband loves it and so do the kids.
Haven't put the chocolate in yet mainly because I never have any in the house when I want to make it!

marty1972uk's picture
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this is great every time!

pmr747's picture
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Superb. Added a few sun dried tomatoes and loved it. Will definitely make again

smothershaw's picture
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This chilli is superb, easy to make and very very tasty. Serve with some sour cream to top it off.

emzy_wemzy's picture
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Lovely recipe and so easy to make. Would definitely make again! No more Uncle Ben's or Homepride for me!

bridgesdj's picture

A very nice, simple and satisfying dish that has a pleasant depth of flavour.

jcsweet's picture
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I made this for my wife and she really liked it as did i.
We had some left over which we froze and had in pepers the following week.
I used the chocolate and used pinto beans instead of kidney.
Will be making this again for sure!

nicolerobinson's picture
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Will certainly make this again, best chilli I've made....made double recipe to stock my freezer up!

johnboy373's picture
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Loved it will make its again and again.

lurvlyloz's picture
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very ncie & easy to make. like the secret ingredient :) i make double batches & freeze for the boyfriend to eat when im out and it still tastes great

moyrab's picture
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Have been making this chilli since 2002 I add mushrooms and the dark chocolate. Have passed this recipe on to many of my friends
who all agree it is the best ever.

welshleo's picture

I made this last night and my partner said that it was the best chilli he had ever tasted!

andreajwhiley's picture

I made this for our friends and was a complete success. Really lovely recipe, although I did add a little more chilli and I used mixed mexican beans which you can now buy in tins at Asda. Yummy!

tamora's picture

Easy to prepare and cook and the best chilli con carne recipe I've tried. Will definitely make again.

mce500's picture
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This chilli is the best...no doubt...

Be prepared to keep tasting when it has been reduced to boil off the water...I add half a bottle of passata and then reduce again after adding the beans because it gives it a richer, deeper flavour, and without the passata it can taste too much like gravy!

I also add double the amount of cumin and cook it slowly in a wok. I serve the dish with wraps, rice, cheese, soured cream (or yoghurt if you prefer lower fat), salsa, and the quick nachos recipe on Good Food.

This one's certain to impress, just be prepared to cook it for family and friends over and over again!

hezifesi's picture

This is a really lovely and easy chilli. Loved it with brown rice, avocado with a bit of lemon juice on a side and a dollop of yogurt instead of cream to keep the bad fat content lower. Beautiful.

efc1878's picture
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Very similar to the way I make chilli con carnage - minor variations are the use of oregano instead of marjoram, definite inclusion of chocolate, no pepper, fresh chillies and some coriander at the end.

This is very well balanced and I thoroughly enjoyed it as an alternative to my usual efforts.

pandor02's picture
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Absolutely fantastic - really authentic. Used pimenton rather than paprika; it gave a deep kind of flqavour.

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