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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anne129
18th Jan, 2012
Have made this a few times now and enjoyed it. Good reliable family recipe
lgraham76
18th Jan, 2012
Amazing!! Absolutely loved this recipe, easy to cook and extrememly tasty... I added in Chorizo sausage too which worked very well, I now have to cook this once per week!
gilpin22
17th Jan, 2012
Fantastic thank you finally a chilli that my eldest daughter will eat - hooray thank you - she even asked me to make it again !!!
lostjojo
15th Jan, 2012
4.05
Very easy to make and really tasty.
pookie79
14th Jan, 2012
5.05
Fantastic chilli recipe and the only one I use now! Love the addition of the chocolate which does add richness to the dish. My husband and I like spicy food so I do add either fresh red chilli or chilli flakes as well as the chilli powder which gives it slightly more of a kick.
flynn123
14th Jan, 2012
This recipe is fantastic! I have used it regularly over the last 12 months since I first came across it - I cook it just for us, double or treble it for a "chilli" party and I also make batches to freeze. Thoroughly recommended and a must for all chilli lovers. I usually chuck a couple of red chillies in as well (seeds left in) - what a kick!
sammyg77
14th Jan, 2012
5.05
Excellent flavour. Best chilli yet.
simmyb
11th Jan, 2012
5.05
Forgot to rate
simmyb
11th Jan, 2012
5.05
This was my favorite chilli recipe and having recently went back to not eating meat I reluctantly tried this with quorn mince. It was fantastic! I simply made the sauce first and added the quorn and kidney beans for the last 15 mins. Was so tasty especially as I increased the spices slightly, added a little more semi sweet chocolate and a touch of tabasco. My husband who's not a quorn fan said it was absolutely gorgeous. The sauce is so packed with flavour that the beef isn't really necessary. Nice idea for meat free Monday guys!
jonathanjosborn
11th Jan, 2012
5.05
As far as I am concerned this IS Chilli Con Carne! Love it!

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