Chilli con carne
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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.

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Latest comments and suggestions

Results 301-320

  • Binder photo Jess

    28 February 2010

    Jess rated this recipe

    4 stars

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  • Binder photo Lin Willers

    03 March 2010

    Lin Willers rated this recipe

    5 stars

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  • Binder photo Polina

    11 March 2010

    Polina rated this recipe

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  • Binder photo MarianaDiogo

    12 March 2010

    MarianaDiogo rated this recipe

    5 stars

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  • Binder photo sarahemilyward

    12 March 2010

    sarahemilyward rated this recipe

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  • Binder photo Reevus

    13 March 2010

    Reevus rated this recipe

    5 stars

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  • Binder photo $tar

    22 March 2010

    $tar rated this recipe

    5 stars

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  • Binder photo Starchild771

    22 March 2010

    Starchild771 rated this recipe

    5 stars

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  • Binder photo kittiekat

    28 March 2010

    kittiekat rated this recipe

    5 stars

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  • Binder photo marcin

    30 March 2010

    marcin rated and commented on this recipe

    3 stars

    Really not sure about the chocolate..

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  • Binder photo Biffda

    07 April 2010

    Biffda commented on this recipe

    Delicious chilli recipe. And the only one I'll ever use now. Almost dread eating chilli elsewhere, because I know it won't match up to his version. Delicious. I always fry the beef first, wait for the fat to come out, and then drain and set aside. makes it healthier, and less oily.

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  • Binder photo neminy

    07 April 2010

    neminy rated and commented on this recipe

    4 stars

    First time ever making chili and it was all eaten, even by a picky toddler!

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  • Binder photo Malaguti

    08 April 2010

    Malaguti rated and commented on this recipe

    5 stars

    Absolutely wonderful!! We have this at least once a week since I stumbled across this site. Have also made it for a works party and everyone loved it plus people are still asking me for the recipe :) I find the teaspoon of hot chilli powder brings it out very mild so I tend to add loads more (and we have what I call 'baby palates' in our house) I also leave out the teaspoon of sugar as the tomato puree and pepper make it sweet enough for my liking. Other than those little tweaks though a brilliant, very tasty, easy to cook and economical recipe!!!

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  • Binder photo Di

    08 April 2010

    Di rated and commented on this recipe

    5 stars

    Fab. Had no red pepper or marjoram. Used a sprinkle of cocoa powder instead of chocolate. Everyone enjoyed it, including my 3 and 1 year old daughters, although I did add sour cream to thiers and used the mild chilli powder. Will use this recipe from now on - and so easy!

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  • Binder photo MikeJ

    10 April 2010

    MikeJ rated and commented on this recipe

    5 stars

    Absolutely delicious

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  • Binder photo $tar

    11 April 2010

    $tar commented on this recipe

    I've made this so many times now, great recipe. The chocolate is a wonderful addition. I use quorn mince sometimes if I want to lower the cal content which tastes just as great too

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  • Binder photo Joe

    11 April 2010

    Joe rated and commented on this recipe

    1 stars

    After reading other comments I was excited to make this and..... Well its kind of bland. I've tasted alot better

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  • Binder photo Ruby07

    12 April 2010

    Ruby07 rated and commented on this recipe

    3 stars

    this is a keeper. Can be made in a batch and frozen. Great crowd pleaser. Chocolate gives it a nice depth....make this every few weeks

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  • Binder photo chips4me

    13 April 2010

    chips4me rated and commented on this recipe

    5 stars

    Amazing, made it with mild chilli powder as opposed to the hot stuff as was making it for all the family including young children. Everybody absolutely loved it, wont buy packet mix again.

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  • Binder photo joannecoll

    14 April 2010

    joannecoll rated and commented on this recipe

    5 stars

    I have made this recipe many times now, it is so easy and so delicious. A firm family favourite in our house, even with our 4 and 5 year old children!

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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
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Per serving

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

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