Chilli con carne

Chilli con carne

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(1055 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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akuaap
5th Jun, 2016
5.05
delicious
kerina3000
4th Jun, 2016
5.05
Made this tonight, really simple and absolutely gorgeous!! Letting it rest before serving brings out the flavours so much
Jade698
3rd Jun, 2016
5.05
I love this chilli, by far the best recipe I have ever encountered. I half the mince and serve with plenty of garlic bread to mop up the amazing sauce. 5 stars from me!
ameliacooks's picture
ameliacooks
17th May, 2016
3.8
Enjoyed it but would prefer more sauce!! Might half the amount of meat next time but that's just personal choice, the recipe is fab!
Jenoircha
7th May, 2016
5.05
Family favourite; we all love this recipe. I grate in carrots and sometimes courgette, depending on what's in the fridge, to add some hidden veg for our toddler. She loves it, especially the kidney beans. I don't add sugar or the marjoram but everything else is spot on. It's incredible served with the chunky guacamole recipe. Yum yum yum!
paulascoble
25th Apr, 2016
3.8
this chilli is a firm favourite in my house, easy enough to make and tastes delicious. i don't use as much water but add a tin of baked beans as i find it tastes great and no need for sugar. give it a try and see for yourself
pinksmitty
18th Apr, 2016
5.05
This is my go to chilli recipe, easily adjusted for heat lovers or just a tingle people. Made it so many times I know it off by heart. Love it!
MooseLady
17th Apr, 2016
5.05
I don't usually like making the same recipe too many times, but I just about always use this recipe for chilli, it's so awesome and makes a fantastic hearty dish. I'm constantly getting nagged at by the family to make it and to be honest I don't blame them! Great recipe!
jofranks
13th Apr, 2016
Best recipe of the whole website. Never fails, just a tweak of heat required.
NickFord86
11th Apr, 2016
Hands down, best chili con carne recipe ever. even better the next day! No need for rice, just pile on the Greek yoghurt (essential) and spoon in!

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