A close up of cooked chilli con carne in the pan with chocolate melting on top

Chilli con carne recipe

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(1123 ratings)

Prep: 50 mins - 1 hr, 10 mins

Easy

Serves 4

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

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.

  7. Serve with soured cream and plain boiled long grain rice.

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Comments, questions and tips

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air003's picture
air003
2nd Mar, 2017
2.55
Excellent instructions to follow for this recipe but unfortunately I found it far too wet and quite bland. As a beginner cook I didn't really know what else to add re spices but next time I'll take more note of the tips.
Ian_Foster
23rd Feb, 2017
5.05
Made this tonight with 1Kg of lean mince and added a couple of fresh chillies to pimp things up a bit. Served it up with Jacket potatoes and it was excellent, can't wait for round 2 tomorrow.
Lulipie
22nd Feb, 2017
5.05
This is THE best chilli recipe I have ever used and I've been using it now for years. Tips: use cumin seeds and grind them if you can be bothered and defo use dark choc instead of sugar and don't be shy with the choc. If you like your chilli with a bit of a kick then increase the amount of chilli its not at all hot per the recipe guidelines. I never add the red pepper as I'd ran out once and found the taste much more authentic (for my taste) without it. If you follow this recipe to the letter you simply cannot go wrong. Tomato puree is ESSENTIAL for the thickening so don't skip that bit! Wash it down with a nice cold beer or two. Tastes even better the day after cooking.... enjoy! :)
Cupcakebaker
17th Feb, 2017
3.8
Beautiful easy meal the family loved it I added mushrooms extra peppers and used fresh ingredients instead and added two cubes of chocolate definitely a winner in my house
lalaland
16th Feb, 2017
5.05
Foolproof recipe which makes for a very, very tasty dinner. I added button mushrooms to bulk up the veg and, as previously suggested, increased the spices slightly - turned out perfectly )
Heather Julie
9th Feb, 2017
3.8
Good simple recipe - tastes fine, great for a simple supper.
tyrannical pug
7th Feb, 2017
3.8
This chilli beef turned out perfectly but I made a few changes. Like the person before me this recipe was more of an inspiration for me. I used a kilo of extra lean beef, 1/2 a red capsicum (a whole capsicum seemed too much to me), two cans of diced tomatoes, 1 cup of water, 2 tbsp brown rice flour...and I made my own seasoning mix with 1 tsp chilli powder, 1 tsp cumin powder, 1 tsp garlic powder, 1 tsp beef stock powder, 1/2 tsp stevia, 1/2 tsp sea salt, ground black pepper, 2 tsp dried basil and 2 tsp dried parsley. I simmered it with the lid ajar for about an hour and served it with rice, corn chips, guacamole, light sour cream, Edam cheese, freshly chopped coriander, lime wedges and Tabasco sauce for those who like it hotter. I liked one person's idea of serving it with potato wedges...that sounds delicious and I might try that next time. I will definitely be making this chilli again.
AConcernedCookizen
14th Feb, 2017
5.05
Hi I think this might constitute going a bit beyond the recipe for your 4 stars to really apply. I think suggesting modifications based on issues etc, or one killer improvement, is one thing, but this surely represents a radical re-wiring of the whole thing!
Annie17
5th Feb, 2017
2.55
For me, this recipe is a starting point, but I agree with some of the other comments, the spices need to be upped otherwise it would be a bit bland. I used more cumin, added 2 tsp dried oregano, bay leaves, fresh coriander and Worcestershire sauce. Very nice!
Lucy8511
29th Jan, 2017
5.05
Made it on Saturday for Sunday dinner and it tasted great left for longer. Used hot chilli powder and it was just right not very hot as I probably wouldn't like it then! Will be making it again :)

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CharlotteL83
19th Jan, 2014
I made this for the first time last night and while I really enjoyed the taste and flavour, I felt that there was too much liquid in my chilli. Can anyone suggest how to avoid this?
maryblack297
20th Jul, 2014
5.05
Mash a few beans on the side of the pot, that should do it.
nickernow
2nd Jul, 2014
Cook it for longer uncovered.
goodfoodteam's picture
goodfoodteam
21st Feb, 2014
Hi Charlotte, thanks for your question. If you're unhappy with the amount of liquid just simmer it uncovered until the excess has evaporated and the sauce will thicken. Simmer for as long as you need to get the desired consistency. Best wishes, BBC Good Food team
motorsportgirl
19th Jan, 2014
Make sure you boil it down enough so the liquid evaporates. It should be noticeably thicker once you come to adding the kidney beans - if it's not, just let it boil for a few extra minutesbefore adding the kidney beans. You could also try adding more tomato puree as this helps to thicken the chilli. If all else fails just use less stock.
sfabri
13th Jan, 2014
Maybe a silly question but just wanted to make sure since the taste is absolutely different between the two. For this recipe the red pepper would be a hot - like chilli red pepper or a bell pepper?
goodfoodteam's picture
goodfoodteam
21st Feb, 2014
Hi there, thanks for getting in touch. You could use a red bell pepper or a long pointed red pepper in this recipe - both would work well. Best wishes, BBC Good Food team
motorsportgirl
19th Jan, 2014
You use a bell pepper, although I use both as I like my chilli spicy!
vlatus
18th Jan, 2014
5.05
I use ordinary red peppers (either the long pointy sweet red peppers, or the regular red ones). When I have them in the fridge, I occasionally used a fresh chilli pepper as well but as you've got chilli powder in there it's not essential.
mrsohara
18th Sep, 2013
Ignore my last question - I've just noticed the tip!

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