Chilli con carne
See this recipe step by step

Chilli con carne

This great chilli has to be one of the best dishes to serve to friends for a casual get-together

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 50 mins - 1 hr 10 mins

Can be frozen

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.
Try

Other ways to enjoy chilli

Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.

A Mexican twist

Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much - you don't want to be able to identify the flavour of the chocolate.

Per serving

387 kcalories, protein 36g, carbohydrate 25g, fat 17 g, saturated fat 6g, fibre 6g, sugar 1g, salt 2.32 g

Recipe from Good Food magazine, May 2002.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 241-260

  • Binder photo Liezel

    27 September 2009

    Liezel rated and commented on this recipe

    5 stars

    Delicious! I thought the recipe looked very long and complicated, but it turns out that it is just written in great detail and actually very straight forward. My hubby loved it and I will certainly make this again... and again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Clairebearuk

    29 September 2009

    Clairebearuk rated and commented on this recipe

    5 stars

    This is the best chilli i have ever had and cooked (if i do say so myself). Delicious and tasty. Followed the recipe exactly and will def use this method from now on. It was a crowd pleaser as well.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Friday!

    01 October 2009

    Friday! commented on this recipe

    I used 2 tblsp oil, 2 large onions, 3 red peppers, 5 minced garlic cloves, 3 tsp groung cumin, 3 beef stock cubes, 4 tsp marjoram, a wole tube tom puree, 2 tins kidney beans. Also added 3 tblsp worceter sauce & 4 cubes of Green & Blacks dark cocolate & some de-seeded red chilli & left it for two days in the fridge to really let the flavours mingle. Served it @ a BBQ in wraps with sour cream a friend who's been a chef for many years said it was the best chilli he's ever had & he wasn't tying to flatter me, it was one of those "I've actually made that" moments!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jo-Jo

    04 October 2009

    Jo-Jo rated and commented on this recipe

    5 stars

    I made this chilli yesterday with the chocolate - oh it went down a treat - it made a good 6 helpings and every bite was savoured!! I will definately be making this one again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Brighton food

    06 October 2009

    Brighton food commented on this recipe

    Great easy recipe - suits most people, not too hot but packed with flavour. A good mid week-er and freezable too!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Brighton food

    06 October 2009

    Brighton food rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Debbrell

    06 October 2009

    Debbrell rated and commented on this recipe

    5 stars

    This was my first ever attempt at making chilli. It was gorgeous and my husband even said it was better than the chillis he's eaten in pubs or restaurants. The only slight criticism was that it was quite mild so will add extra chilli powder next time!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kit4kat

    11 October 2009

    kit4kat rated and commented on this recipe

    5 stars

    Now I'm no cook...the thought of cooking something that is going to please all fills me with dread...however on cooking this chilli con carne...devouring...and licking the plates clean I realised what a huge success it had been. Absolutely delicious and so easy to prepare and cook. Initially I had mumbles of 'oh no...I hate chillie!' Once tasted though they were eating their words....they were obviously thinking about my previous failed attempts at trying to cook a decent chilli! Hubby is a vegetarian so I made his seperate using Quorn Mince,also a success and just added a bit more chillie powder for his preferred spicier tastes.Oh and I also added a dollop of guacomole on the top as someone had suggested-scrumptious! Will definately be cooking this again....think this is going to become a firm family favourite.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kate Freyburg

    15 October 2009

    Kate Freyburg rated and commented on this recipe

    5 stars

    Not a great fan of this dish, I chose it as something easy to take along to a choir supper. Doubled the recipe which made HEAPS. A bit long winded, but well worth the trouble. Excellent result, very mellow take, and enjoyed by none chilli eaters and chilli eaters too. Even survived travel in my car down a very steep and twisty hill. Certainly my ONLY chilli recipe from now on.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bunny2shoes

    16 October 2009

    bunny2shoes rated and commented on this recipe

    5 stars

    absolutely lovely chilli.....

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ali Campbell

    18 October 2009

    Ali Campbell commented on this recipe

    I cooked this for a Mexican friend - said it was as good as his Grandmothers - now that's a compliment!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Yummy-yummy

    21 October 2009

    Yummy-yummy commented on this recipe

    Love this recipe. It's a weekly favourite, and I batch cook for the freezer, tastes even better second time around.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo damienmal

    24 October 2009

    damienmal rated and commented on this recipe

    5 stars

    One of the best recipes that i have ever cooked with. 5 stars.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sruddell

    28 October 2009

    sruddell commented on this recipe

    This was so good! I was a bit doubtful near the end of the cooking process, I thought it lacked... something. But after letting it sit for the 10 minutes the difference was unbelievable. So a warning to inpatient cooks such as myself: Let. It. Sit. That ten minutes of hunger is worth it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo zoemcc

    29 October 2009

    zoemcc rated and commented on this recipe

    4 stars

    Easy to make comfort food! Better the next day served with rice and cheese and sour cream on top. I used a fresh red chilli - seeds and all instead of powder but it probably needs 2 for the kick you want. Will make again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo meltz

    30 October 2009

    meltz commented on this recipe

    Instead of the mince, buy some brisket and chop into small pieces. Add a bottle of ale and some chipotle chillies and cook for around 3 hours on low heat. Instead of the chocolate, put a stick of cinnamon in. Nice :-)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo peacock

    02 November 2009

    peacock rated and commented on this recipe

    5 stars

    Really good Chilli recipe - even better if you use venison mince.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo UKgal

    05 November 2009

    UKgal rated and commented on this recipe

    4 stars

    This is really similar to the Chilli I normally make. Very simple but yummy. It appears regularly on our menu when I need to use veg up from the bottom of the fridge. I have also added a handful of sweetcorn, finely chopped mushrooms and subbed baked beans before! It's always good. I usually use a green or yellow pepper instead of red, just for colour.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Natster

    06 November 2009

    Natster rated and commented on this recipe

    5 stars

    Love this recipe, so easy to make and easily the best chilli I have had xx

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Stuart Rudge

    10 November 2009

    Stuart Rudge rated and commented on this recipe

    3 stars

    Nice dish but certainly doesn't pack any kind of punch. I think it needs far more chilli powder plus a fresh chilli. I've also made it adding "lazy" chilli's, which seem to help.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 50 mins - 1 hr 10 mins

Can be frozen

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
Print this recipe
Add to your binder

Per serving

387 kcalories, protein 36g, carbohydrate 25g, fat 17 g, saturated fat 6g, fibre 6g, sugar 1g, salt 2.32 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close