Sara's chilli con carne

Sara's chilli con carne

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(39 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal820
  • fat34g
  • saturates12g
  • carbs59g
  • sugars21g
  • fibre16g
  • protein75g
  • salt5g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, halved and sliced
    Onion

    Onion

    un-yun

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

  • 3 large garlic cloves, chopped
  • 2 tbsp mild chilli powder
  • 2 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1kg pack lean minced beef
  • 400g can chopped tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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

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.

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Comments, questions and tips

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BigOrchid
2nd Jan, 2017
Absolutely lovely! I made this in the slow cooker, 8 hours on low after browning the meat and spices. Also added some mushrooms and peppers I had left over. This definitely makes more than 4 portions though! I made 8 portions, and froze the rest for some easy evening meals.
x-x-x-faerie-x-x-x
31st May, 2015
2.55
I have to admit I'm not a lover of Chilli Con Carne and this wasn't bad. It is not too hot for little ones either which is important to us, just didn't have the 'wow' factor, but for me, that's Chilli Con Carne in general.
maartjevdm
26th Mar, 2015
2.55
I live in a tiny studio and unfortunately my oven isn't as big as my creuset. So instead of cooking it in the oven I made the dish on the hob, perhaps this impacted the flavor a bit. I found it ok, nothing wrong with it but also not fantastic in terms of flavor even though I added hot chili powder, paprika powder, paprika puree (same as tomato, but then paprika), extra cumin and some palm sugar. I made wraps with this, covered with cheese and baked it in the oven, served with avocado with lime and some dipping sauce made of creme fraiche dille, garlic, and paprika powder
saloma
11th Jan, 2015
5.05
Great recipe, added a bit of fresh chilli for more of a kick. Get about 10 servings from these quantities!
NewCalGal's picture
NewCalGal
15th Jun, 2014
Good recipe...lots of opportunities to change it up...chacun son goût! Chile con carne à la Texas usually has no beans and never ground, only cubed beef.
carrow
14th Feb, 2014
really nice chilli recipe, my kids loved it, my husband and I would have liked it a bit hotter but still lovely. I didn`t put in sundried tomatoes and I wouldn`t put them in when I make it again. I only used 1 can of kidney beans. With this recipe I had lots left over so made burritos a few days later, and the chilli tasted better when it had time to rest. 2 meals in 1. Will be making again soon
willheinz
24th Nov, 2013
very nice! check out my chilli recipe here :) http://aunichef.wordpress.com/2013/11/20/chilli-con-carne/
helenhogg77
2nd Oct, 2013
Fantastic - made in the slow cooker and it is excellent, hubby even said it was the best chilli he's ever had! Bit gutted as it's not my recipe :-)
catrionaherd
4th Sep, 2013
3.05
Surely the quantities are wrong! 3x400g can beans ......to serve 4 people....?
ela_yar's picture
ela_yar
21st Jan, 2016
Not to mention 1kg of beef mince.

Pages

bolingmum
21st Oct, 2014
What type of cheese would be appropriate to use as a topping? Also an alternative bean to kidney beans
goodfoodteam's picture
goodfoodteam
7th Nov, 2014
Hi there thanks for your question, you could use black beans or butter beans instead and top with crumbled feta, grated cheddar or red leicester.
g1ll1ankedgley
21st Feb, 2014
3 tins of kidney beans? Seems rather a lot?
goodfoodteam's picture
goodfoodteam
28th Feb, 2014
Hi there, thanks for getting in touch. If you prefer, you could add less kidney beans. Best wishes, BBC Good Food team
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