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Chilli con carne

4Cheap101hr 30min

Chilli con carne is the affordable mid-week favourite that the whole family will love eating again and again. This recipe shows you how to make classic beef chilli.

This chilli con carne recipe is one of our favourite Mexican dishes. It’s great for families and students as it’s cheap, quick and easy to make and comes with a delicious, spicy kick!

This recipe takes 1hr and 40 mins to make and is well worth the wait. Serving 4 people, this dish is perfect if you’re cooking a family meal or cooking for friends and family because it’s nice and filling – and there are also multiple serving options depending on what you fancy!

Serve this chilli con carne with rice, on top of tortilla chips or wrapped in soft tortilla wraps. Add guacamole and salsa for even more flavour! However you enjoy your chilli, this is classic Mexican dish that everyone will love! We’ve got loads more great ideas for mince recipes here.

Ingredients and Preparation

  • 2tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1kg (2 1/4lb) lean minced beef
  • 2 glasses red wine
  • 1 400g can red kidney beans
  • 2 400g cans chopped tomatoes
  • 1 green pepper, roughly chopped
  • 3tbsp tomato purée
  • 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 stick cinnamon
  • Dash of Worcestershire sauce
  • 1 beef stock cube
  • Salt and freshly ground black pepper
  • 1 large bunch coriander leaves, roughly chopped
  • Plain yogurt, sour cream or creme fraiche
  • Fry the onion and garlic in a large, heavy saucepan until softened. Turn up the heat and add the mince, cooking quickly until browned and breaking down any chunks with a wooden spoon. Pour in the wine and boil for 2-3 mins.
  • Add the tomatoes, green pepper, tomato purée, ground coriander, chilli, cumin, cinnamon, and Worcestershire sauce and crumble in the stock cube. Add salt and pepper to taste.
  • Bring to a simmer, cover with a lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.
  • Add the kidney beans and fresh coriander. Cook for a further 10 mins, uncovered, before removing from the heat.
  • Top each portion of chilli con carne with a dollop of plain yogurt, sour cream or creme fraiche and serve with rice, baked potatoes or crusty bread and a green salad.

Top tip for making Chilli con carne

For extra kick, you can add 3tsp of finely-chopped jalapeno pepper to the onion and beef when you fry them. For more flavour, you can add a dash of cayenne pepper and a small amount of dried cloves to the seasoning. To get the most taste from your chilli, let it cool, then leave it in the fridge for a day or two so the flavours intensify.


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