Easy chilli con carne
- Sara Buenfeld
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 4.4 out of 5.67 ratingsRate
loading...
Ideal for entertaining families with kids, this easy homemade classic chilli dish is quick, hassle-free and great to have in the freezer
Easily doubled
Easily halved
Freezable
Egg-free
Nut-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Quick chilli cornbread
A star rating of 3.4 out of 5.36 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
2 large onions
halved and sliced
-
3 large garlic cloves
chopped
-
2 tbsp mild chilli powder
-
2 tsp ground cumin
-
2 tsp dried oregano
-
1kg pack lean minced beef
-
400g can chopped tomato
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal522
-
fat16g
-
saturates5g
-
carbs27g
-
sugars16g
-
fibre13g
high
-
protein60g
high
-
salt2.17g
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 4
If you want to use a slow cooker, fry your onions in a pan for 8 mins, then add your garlic, spices and oregano and cook for a minute. Gradually add the mince until it's brown. Tip into your slow cooker with the tomatoes, peppers, sundried tomatoes and beans, crumble in the stock cubes and season to taste. Cook on Low for 8-10 hours, then serve as above.
ALSO DISCOVER
23 of the best student kitchen essentials
Recipe from Good Food magazine, March 2007
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.4 out of 5.67 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...