Sara's chilli con carne

Sara's chilli con carne

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(38 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4
Ideal for entertaining families with kids, this classic chilli dish is quick, hassle-free and great to have in the freezer

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal820
  • fat34g
  • saturates12g
  • carbs59g
  • sugars21g
  • fibre16g
  • protein75g
  • salt5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 large garlic clove, chopped
  • 2 tbsp mild chilli powder
  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1kg pack lean minced beef
  • 400g can chopped tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 beef stock cube (we like Just Bouillon)
  • 2 large red pepper, deseeded and cut into chunks
  • 10 sundried tomato
  • 3 x 400g cans red kidney beans, drained


  1. Heat oven to 150C/fan 130C/gas 3. Heat the oil, preferably in a large flameproof casserole, and fry the onions for 8 mins. Add the garlic, spices and oregano and cook for 1 min, then gradually add the mince, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season.

  2. Cover and cook in the oven for 30 mins. Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender. Stir in the beans.

  3. To serve: Reheat on the hob until bubbling. Serve with avocado or a big salad with avocado in it, some basmati rice or tortilla chips and a bowl of soured cream.

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Comments (61)

x-x-x-faerie-x-x-x's picture

I have to admit I'm not a lover of Chilli Con Carne and this wasn't bad. It is not too hot for little ones either which is important to us, just didn't have the 'wow' factor, but for me, that's Chilli Con Carne in general.

maartjevdm's picture

I live in a tiny studio and unfortunately my oven isn't as big as my creuset. So instead of cooking it in the oven I made the dish on the hob, perhaps this impacted the flavor a bit. I found it ok, nothing wrong with it but also not fantastic in terms of flavor even though I added hot chili powder, paprika powder, paprika puree (same as tomato, but then paprika), extra cumin and some palm sugar. I made wraps with this, covered with cheese and baked it in the oven, served with avocado with lime and some dipping sauce made of creme fraiche dille, garlic, and paprika powder

saloma's picture

Great recipe, added a bit of fresh chilli for more of a kick. Get about 10 servings from these quantities!

NewCalGal's picture

Good recipe...lots of opportunities to change it up...chacun son goût! Chile con carne à la Texas usually has no beans and never ground, only cubed beef.

carrow's picture

really nice chilli recipe, my kids loved it, my husband and I would have liked it a bit hotter but still lovely. I didn`t put in sundried tomatoes and I wouldn`t put them in when I make it again. I only used 1 can of kidney beans. With this recipe I had lots left over so made burritos a few days later, and the chilli tasted better when it had time to rest. 2 meals in 1. Will be making again soon

helenhogg77's picture

Fantastic - made in the slow cooker and it is excellent, hubby even said it was the best chilli he's ever had! Bit gutted as it's not my recipe :-)

catrionaherd's picture

Surely the quantities are wrong! 3x400g can beans serve 4 people....?

ela_yar's picture

Not to mention 1kg of beef mince.

inkypink's picture

Decent chilli. Good texture and ideal for those who like it without too much heat. Easy to do. However, I read other comments before I started and amended thus. 500g of mince, 1 tin of kidney beans is plenty. I only had hot chilli powder so used about half but I could have done with more kick. Used a Knorr beef stock pod (whatever they call those jelly like things). Slightly less onion. Cooked night before and re-heated today. I really can't see how this recipe could manage 3 tins of kidney beans, even with more beef. Visions of camp fire in Blazing Saddles!!

orlaithg30's picture

Nicest chilli I have tasted. Sometimes it's hard to tell the difference between bolognese and chilli but myself and my partner loved it. Only made it last week an it's on then menu again for tomorrow nite!

orlaithg30's picture

Nicest chilli I have tasted. Sometimes it's hard to tell the difference between bolognese and chilli but myself and my partner loved it. Only made it last week an it's on then menu again for tomorrow nite!

janeguthrietate's picture

I do not rate this recipe at all!!!! Who ever heard of CHILLI CON CARNE WITH NO CHILLI???????????????? NO. NOT A GOOD RECIPE, SORRY.

DMR's picture

This is a ridiculous comment - the 4th item in the ingredient list is "chilli powder".

ishouldbeeating's picture

Lovely. Did it in the slow cooker. Only had hot chilli powder so used 1/4tsp instead of 2tsp. Demolished by the whole family including the toddler. Loads of leftovers to freeze.

jimiskewl's picture

I tried this in the slow cooker on a medium heat for around eight hours. I only used 1 tin of beans, 5 garlic cloves, 500g mince and tomato puree in lieu of the sun dried tomatoes . Came out great and tasted delicious but I would use lean mince next time as suggested in the recipe as the fat settled on the top and had to be skimmed off. The red peppers make a real nice touch to my normal chilli recipe so I'll defiantly try this again.

flossydrop's picture

I made this yesterday and cooked throughout the day in a slow cooker. The meal went down well with my family. I personally always feel that chilli is best once chilled or frozen so I am sure it will be even better when we have the batch I froze next week :-)

I did use kidney beans in chilli sauce so maybe cheated a little but they always add some depth to a dish. Personally I would add the actual beans much closer to the end next time as they went a little hard, I think 1.5 hours max in slow cooker would be suitable.

A great family meal that allows you to cook extra for busy evenings. I think I have enough for another 2 dinners for us so a good value meal.

slaterm's picture

I did the slow cooker option and it was beautiful!

dizzycooking's picture

I love chilli, and this is most definetly one of the nicest. Definetly give this one a bash

sealgaire's picture

this can easily be made into 6 portions which I have done and frozen


Questions (4)

bolingmum's picture

What type of cheese would be appropriate to use as a topping? Also an alternative bean to kidney beans

goodfoodteam's picture
Hi there thanks for your question, you could use black beans or butter beans instead and top with crumbled feta, grated cheddar or red leicester.
g1ll1ankedgley's picture

3 tins of kidney beans? Seems rather a lot?

goodfoodteam's picture

Hi there, thanks for getting in touch. If you prefer, you could add less kidney beans. Best wishes, BBC Good Food team

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