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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inkypink
1st Aug, 2013
Decent chilli. Good texture and ideal for those who like it without too much heat. Easy to do. However, I read other comments before I started and amended thus. 500g of mince, 1 tin of kidney beans is plenty. I only had hot chilli powder so used about half but I could have done with more kick. Used a Knorr beef stock pod (whatever they call those jelly like things). Slightly less onion. Cooked night before and re-heated today. I really can't see how this recipe could manage 3 tins of kidney beans, even with more beef. Visions of camp fire in Blazing Saddles!!
orlaithg30
23rd Jan, 2013
5.05
Nicest chilli I have tasted. Sometimes it's hard to tell the difference between bolognese and chilli but myself and my partner loved it. Only made it last week an it's on then menu again for tomorrow nite!
orlaithg30
23rd Jan, 2013
5.05
Nicest chilli I have tasted. Sometimes it's hard to tell the difference between bolognese and chilli but myself and my partner loved it. Only made it last week an it's on then menu again for tomorrow nite!
janeguthrietate
17th Jan, 2013
I do not rate this recipe at all!!!! Who ever heard of CHILLI CON CARNE WITH NO CHILLI???????????????? NO. NOT A GOOD RECIPE, SORRY.
DMR
13th Sep, 2013
This is a ridiculous comment - the 4th item in the ingredient list is "chilli powder".
ishouldbeeating
18th Oct, 2012
4.05
Lovely. Did it in the slow cooker. Only had hot chilli powder so used 1/4tsp instead of 2tsp. Demolished by the whole family including the toddler. Loads of leftovers to freeze.
jimiskewl
14th Oct, 2012
I tried this in the slow cooker on a medium heat for around eight hours. I only used 1 tin of beans, 5 garlic cloves, 500g mince and tomato puree in lieu of the sun dried tomatoes . Came out great and tasted delicious but I would use lean mince next time as suggested in the recipe as the fat settled on the top and had to be skimmed off. The red peppers make a real nice touch to my normal chilli recipe so I'll defiantly try this again.
flossydrop
10th Oct, 2012
4.05
I made this yesterday and cooked throughout the day in a slow cooker. The meal went down well with my family. I personally always feel that chilli is best once chilled or frozen so I am sure it will be even better when we have the batch I froze next week :-) I did use kidney beans in chilli sauce so maybe cheated a little but they always add some depth to a dish. Personally I would add the actual beans much closer to the end next time as they went a little hard, I think 1.5 hours max in slow cooker would be suitable. A great family meal that allows you to cook extra for busy evenings. I think I have enough for another 2 dinners for us so a good value meal.
slaterm
23rd Sep, 2012
5.05
I did the slow cooker option and it was beautiful!
dizzycooking
3rd Feb, 2012
4.05
I love chilli, and this is most definetly one of the nicest. Definetly give this one a bash

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