The BBC Good Food logo
John's chilli con carne

John's chilli con carne

Rating: 4 out of 5.7 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Serves 6 - 8

A warm, comforting chilli is the ultimate family meal. This dish is great for all seasons and has a mix of sweet (cascabel) and smoky (ancho) chillis to give it depth

  • Freezable
Nutrition: per serving (8)
NutrientUnit
kcal449
fat22g
saturates6g
carbs17g
sugars13g
fibre4g
protein38g
salt1.3g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 160C/140C fan/ gas 3. Heat a large cast-iron pot or saucepan over a high flame, pour in the oil, then drop in the onions, chillies, paprika and thyme. Cook for 5 mins until the onions soften. Add the celery, give it a stir and crumble in the stock cube. Stir again and cook for another 5 mins

  • STEP 2

    Add the beef, stir well, then colour for a few mins to coat the meat with the spices. Add the flour and coat everything with a more few stirs, then add the remaining ingredients, along with 1 tsp salt.

  • STEP 3

    Let it come to the boil, then put a lid on, place in the oven, reduce the temperature to 140C/120C fan/ gas 1 and cook for 4 1 /2 hrs.

  • STEP 4

    Take the pot out of the oven and remove the carrots, chop them into small chunks, then put them back in. I like plenty of sauce, but you may want to remove some if you don’t want it too saucy – be sure to keep it, it’s great on toast when cold. Remember to remove the chillies before you serve. Finally, scatter with coriander, if you like

Goes well with

Recipe from Good Food magazine, May 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.7 ratings

Sponsored content