Chilli con carne

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Good Food

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1. Video tutorial: Chopping an onion

1. Prepare your vegetables. Chop your 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 your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
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, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Brown the mince. 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 your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of 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 the beans 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.

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.

Per serving

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

"The chilli was dead simple. I don't get on with very spicy food, but this was just right for me - a nice, spicy flavour without being overhot. The cumin was a revelation - I've never used it before and the smell was fantastic."

Latest comments and suggestions

Results 41-60

• sally

  24 March 2008

  sally rated and commented on this recipe

  

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

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• Chris

  26 March 2008

  Chris commented on this recipe

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

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• Donna

  27 March 2008

  Donna rated and commented on this recipe

  

  This is really good - and freezes brilliantly

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• Serona

  27 March 2008

  Serona commented on this recipe

  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.

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• Webby

  27 March 2008

  Webby commented on this recipe

  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.

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• StormyRaincloud

  30 March 2008

  StormyRaincloud rated and commented on this recipe

  

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

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• superkat

  04 April 2008

  superkat rated and commented on this recipe

  

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

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• millys food

  10 April 2008

  millys food rated this recipe

  

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• Catherine Q

  10 April 2008

  Catherine Q rated this recipe

  

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• kcikingkatie

  15 April 2008

  kcikingkatie rated and commented on this recipe

  

  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!

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• Big Al

  20 April 2008

  Big Al rated and commented on this recipe

  

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

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• .:ChArLoTtE:.

  24 April 2008

  .:ChArLoTtE:. commented on this recipe

  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

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• Lynsey

  26 April 2008

  Lynsey rated this recipe

  

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• Emma

  29 April 2008

  Emma rated and commented on this recipe

  

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

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• donside

  08 May 2008

  donside rated and commented on this recipe

  

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

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• sherilyn

  18 May 2008

  sherilyn rated and commented on this recipe

  

  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.

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• Sprag

  26 May 2008

  Sprag commented on this recipe

  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.

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• Sandra

  28 May 2008

  Sandra rated and commented on this recipe

  

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

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• demon of dread

  08 June 2008

  demon of dread rated and commented on this recipe

  

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

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• Tals

  10 June 2008

  Tals commented on this recipe

  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!

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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
• soured cream and plain boiled long grain rice , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

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
• soured cream and plain boiled long grain rice , to serve

Per serving

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

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