Chilli con carne

Chilli con carne

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(1047 ratings)

Prep: 50 mins - 1 hr, 10 mins

Easy

Serves 4

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

Nutrition and extra info

  • Can be frozen

Nutrition: per serving

  • kcal387
  • fat17g
  • saturates6g
  • carbs25g
  • sugars1g
  • fibre6g
  • protein36g
  • salt2.32g
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Ingredients

  • 1 tbsp oil
  • 1 large onion
    Onion

    Onion

    un-yun

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

  • 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
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp ground cumin
  • 500g lean minced beef
  • 1 beef stock cube
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp tomato purée
  • 410g can red kidney beans
  • plain boiled long grain rice, to serve
  • soured cream, to serve

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.

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Comments, questions and tips

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melini
8th Dec, 2016
5.05
An easy recipe, that will impress your guests and add an ethnic note to your gathering. I served it on steaming basmati rice and there wasn't any left (no, it's true) for me to taste. Everybody tried it and loved it.
Rosiesta
6th Dec, 2016
5.05
lovely recipe - I've tried it twice and altered the amount of chilli i added to suit. Highly recommended.
DropWallet
30th Nov, 2016
5.05
Great recipe!
DropWallet
20th Dec, 2016
5.05
So good I made it again!
Rebeccaprime
14th Nov, 2016
5.05
Best chile we have had! Just the right amount of spice for me.
Bolnuevo24
13th Nov, 2016
3.8
Far too hot. Had to make another batch of mince and onions to add to the original batch. Try only a small teaspoon of chilli powder to start with. A heaped teaspoon is rather a lot and even my husband who adores hot food, couldn't eat it until i'd added the second lot of mince.
homecooklondon
18th Oct, 2016
5.05
I added grated carrot, red and green pepper and mushrooms to up the veggie content. Delicious!
Ryan Christophe...
18th Oct, 2016
Absolute classic. Agreed, the dosage of spices could be higher. First time i made it, the spices got a little lost in the mix.
Ls4711
17th Oct, 2016
I doubled the amount of spices and also added a half tsp of chilli flakes. I also used smoked paprika which gave it a more Texan chilli flavour. Fab recipe and will definitely continue with.
dinsdaleyoung
10th Oct, 2016
Can I add this recipe to the iPad app?

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goodfoodteam's picture
goodfoodteam
23rd Mar, 2015
Hi Ian.w thanks for getting in touch and sorry to hear you did not have success with this recipe. In step 5 you need to let the mixture boil then simmer so that the water evaporates which means it will reduce right down and thicken - don't add the beans until this has happened. With regards to the blandness, please do taste it at step 6 and add salt and pepper to your liking. Hope this helps and please do let us know how you get on if you do decide to try this recipe again. 
lf14
11th Nov, 2014
How would you do this in the slow cooker?
goodfoodteam's picture
goodfoodteam
26th Nov, 2014
Hi there, thanks for your question. Brown all of your ingredients first, then add to the slow cooke. Cook on low for 8 hours, then finish with the kidney beans as per the recipe. 
peonycrafts
17th Sep, 2014
Hi, I'd like to make this for the freezer - should I add the beans before freezing or at the reheating stage? Thanks
geordielass78
21st Sep, 2014
I've made this for the freezer a few times and had no problems with adding the beans before I freeze it - they don't break up or go mushy or anything.
peonycrafts
17th Sep, 2014
I'd like to make this for the freezer - should I add the beans before freezing or at the reheating stage?
gtaang
13th Sep, 2014
How easy would this be to convert to a slow cooker recipe?
kbarge
12th Aug, 2014
Is the nutritional info per 100g or per serving or per pot of chilli?
goodfoodteam's picture
goodfoodteam
2nd Sep, 2014
Nutritional info is per serving, so per 1/4 of the recipe.
Zoe123456789
12th Feb, 2014
Could someone please tell me if the nutritional information includes the rice?

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Votadini's picture
Votadini
4th Sep, 2014
Try substituting the teaspoon of paprika with a teaspoon of either hot smoked paprika (if you like it hot) or sweet smoked paprika (if you like it not so hot). I found, in my opinion, it made a subtle improvement in the background flavour of the dish.
ruthpatricia
22nd Aug, 2014
5.05
Definitely use fresh chillies for a spicy kick also fry the mince in a separate pan then add as stated in recipe, making sure it is sizzling,yummy!
maryblack297
20th Jul, 2014
5.05
Having made this a few times, I rather fancied tweaking it. I made it last week with a stick of celery and a carrot, chopped very fine. I added a glass of red wine, 1sp each of the following dried herbs - oregano, rosemary and thyme. Instead of a stock cube, I added beef Touch of Taste (Nigella and I swear by it). I then cooked it at 140 for four hours. This creates a fantastic depth of flavour. Oh and if your sauce is a bit thin, mash a few beans against the side of the pot to thicken it.
nickernow
2nd Jul, 2014
Nice basic recipe but not enough flavour or heat for me. I zinged it up wit two fresh chilis and a drop of peri peri sauce a half teaspoon of mustard powder, using half beer and half water with the stock and half a teaspoon of Marmite. Then it's a proper chilli!
artie
12th Jun, 2014
Having followed the recipe precisely previously, I made a slight adjustment for extra zing by adding 2 fresh chillies (as well as the ground spice). I also added 2x tbsp of worcester sauce and 1/2 tsp of tabasco sauce (habanero) when adding the stock and toms. After it had all mixed in and come to the boil, I added 250ml passata. The outcome was inevitably hotter than what previously I considered far too mild a recipe for a chilli con carne. Each to their own of course! If filling tortilla wraps with chilli mix I suggest some natural yoghurt accompanies it.
vicksfizzy
2nd May, 2014
5.05
Made this once with beef and once with Quorn mince, couldn't taste the difference. Very nice recipe and a hit with all the family.
atettmar
21st Apr, 2014
Lovely recipe!! If looking for a healthier alternative to rice or nachos, try roasting half a butternut squash, scooping chilli on top, sprinkle with some cheese and grilling it for a few minutes!! Works a treat!!
mrspinnywinny
11th Apr, 2014
5.05
Fab recipe for vegetarians: fry a stalk of diced celery with the onion at stage 1; fry spices, 2 chopped leeks, 1/2 pack mushrooms, chopped, 1 red pepper, 1 cooked potato, 2 tbspn red lentils at stage 2, then use 1/2 pint veg stock, 400g passata, oregano, tomato puree (1 tbspn only) and about 1 tsp of Willie's Cacao, grated, (Waitrose) . Serve with sour cream or Turkish yoghurt (Lidl) and chilli cornbread. Agree with @Luccin: Smoked paprika and oregano
Belnahua
26th Jan, 2014
If you don't like kidney beans, 2 tins of baked beans (drained as best you can in a sieve) in place makes a nice alternative.
peteryyz
3rd Jun, 2014
"If you don'y like Kidney Beans"...eh????..What does that mean??..Who wouldn't like Kidney Beans if they're making a Chilli con carne!??. It's like having Fish n Chips with no salt and Vinegar. Please people,either develop an adult palate or just stick to McDonalds as usual.

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