Sara's chilli con carne

Sara's chilli con carne

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(33 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
820
protein
75g
carbs
59g
fat
34g
saturates
12g
fibre
16g
sugar
21g
salt
5g

Ingredients

  • 2 tbsp olive oil
  • 2 large onions, halved and sliced
  • 3 large garlic cloves, chopped
  • 2 tbsp mild chilli powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1kg pack lean minced beef
  • 400g can chopped tomatoes
  • 2 beef stock cubes (we like Just Bouillon)
  • 2 large red peppers, deseeded and cut into chunks
  • 10 sundried tomatoes
  • 3 x 400g cans red kidney beans, drained

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Method

  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.

Recipe from Good Food magazine, March 2007

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Comments

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calbri's picture

I made this for a dinner party where the guests were well known to be "food conosiers" so was nervous to say the least..........I changed the recipe by putting in some mushrooms and added some tomato puree.....I only added 2 small cans of kidney beans....I left out the sundried tomatoes

I served it with tortilla chips, soured cream, and tortilla wraps and a nice red shiraz.....Oh and some parmasan cheese......after the initial cooking on the hob I then put all the mix including the rest of the ingredients into my slow cooker and cooked for approx 3 hours whilst waiting for guests to arrive

They were VERY impressed so that made a good evening for me......my guests even commented that they rarely get asked out to be cooked for as they said that ppl think they are too fussy!!

All in all this recipe tasted fabulous and was very easy to do, and I had never done a chilli from scratch before

jarma5's picture

seems an awful lot of ingredients to only serve 4

sylvia's picture
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I agree with everyone else this is the best chilli I have ever made. This will become one of our regular weekday recipes.

f1madxxx's picture
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Just lovely, don't a great fan of mince but this was very tasty.....

nik-nak-08's picture

I made this chilli for my family and our friends last weekend. We all went caravanning and I made this just before we set off then warmed it up when we had set our caravans up. Very easy and simple and tea was already done when we needed it! Very very tasty too! Love it!

gingerchick2's picture
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Agree with everyone else- this is just lush. Didn't have chilli powder, so used jar chilli instead. Will never buy another packet chilli mix again!

krissyb's picture
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absolutley gorgeous! i used hot chilli powder and added a birdseye chilli as I like things spicy, definitely use this recipe again!

ahaldane's picture

This was definitely the best chilli con carne I have ever made! I made it on Saturday night for a group of friends and I couldn't believe the number of compliments I received. I increased the garlic to 5 fat cloves and also used tomato puree instead of sundried tomatoes. This is going to be my regular chilli recipe!!

wolf52's picture

Lovely - a family favourite. Try it with mince lamb - better flavour.

datsie's picture
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This was delicious. Went down a treat.

samanthacaizley's picture
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Gorgeous and everyone loved it, I'll certainly be cooking it again, and it's great for the freezer

maggie123's picture
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fantastic

kassis's picture

I made this last night, it was warming and comforting on a cold night. It was also full of flavour and I'll certainly make it again!

bolivianali's picture

I add an andean twist to this by serving it with super grain Quinoa - more nutritious than rice and just as easy to cook.....oh and i hot it up with a couple of fresh chillies added with the peppers.

balletbambino's picture

This recipe went down superbly for New Year and everyone loved it. Will definately be cooking this Chilli Con Carne again!!

annalahert's picture

I make this all the time and love it! I freeze the left overs and bring them in for lunch with a baked potato or with toast oddly enough!

I use hot chilli powder instead of mild and I use 5 cloves of garlic instead of 3 (I love garlic!), I use 2 tablespoons of tomato puree instead of sundried tomatoes and I also only use 500kg of mince as 1kg would leave it much too dry!

amanda1972's picture
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One of the best, if not THE best chilli con carne I have tasted. Have made it time and time again and would definitely recommend trying it!

cjtaylor29's picture

I think what would be really great was if you could select a range of recipes for the week and your website automatically compiles a shopping ingredient list that you could print off.

Regards
Mrs Connie Taylor

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