Chilli con carne

Chilli con carne

  • 1
  • 2
  • 3
  • 4
  • 5
(854 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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
mverivaki's picture

very good recipe, but not hot enough - needs more hot spice - definitely needs more oil than 1 tbsp, especially for the mediterranean palate, will use the recipe again to make chili con carne. chocolate an excellent variation, rather than sugar.

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

I will keep this recipe and use it again from now on.
The kids loved it.....My son never liked Chili con Carne...he loved this one.

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

Delicious and easy - the chocolate tip worked brilliantly. Mild chilli powder didn't give it any heat so will definitely be brave and use the hot stuff next time. Great recipe for freezing.

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

Easy to make and great tasting. Family from abroad who doesn't know what Chilli con carne is, aboslutely loved it.

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

Hi I searched the internet for a good chilli recipe, I have been on allrecipes.com, recipezaar.com etc and tried some of their highly rated recipes with no joy. At last I have found the right one! This is a great recipe and very easy to do. I agree with the other reviewers, the chocolate is a must. This is definately my favourite Chilli recipe and I have made it many times now:0)

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

Great dish but lacking in heat...add a few scotch-bonnet chillies de-seeded to get it going

p202032's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved it, best chilli i've made! This will be the recipe i use from now on! And it was easy...

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

fabulous !!

annachild's picture

Easy and delicious, maybe even better the next day! I always grate cheese on top and add a few dollops of good guacamole... lush!

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

lovely, would definitely make again

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

Very good indeed.

paulinemontes's picture

This is a great Chilli recipe....I love mushrooms - so added them and it was delicious!

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

I've been making this recipe since it first came out in the Good Food about 5 years ago. Fabulous flavour and so quick and easy. I make it and then pop it in my slow cooker to cook for a few hours. It tastes divine at the end of the day!

annie1322's picture
  • 1
  • 2
  • 3
  • 4
  • 5

tasty easy dish, if your not the best cook in the world then this is the one too make you cant go wrong

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

This is a favourite for my husband and I, he would have me make it every week!! The chocolate works best in my opinion.

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

A great chilli recipe that's easy to make in batches for freezing, and is way nicer than sauce-from-a-jar chillis.

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

keeping this one in my favourites!

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

Easy & delicious - will definitively make again!

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

Really loved this version of chilli con carne. It was a cinch to make and just the right level of spiciness. The chocolate gave it real depth of flavour. This will be my definitive receipe for Chilli con Carne from now on!

kyoko1109's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy and tasty!

Pages

Questions

Tips