Chilli con carne recipe (2024)

Chilli con carne recipe (1)
  • Good Food team
A star rating of 4.8 out of 5.2596 ratingsRate

loading...

Get 5 issues for £5 when you subscribe to our magazine

  • Preparation and cooking time

    • Prep:
    • Cook:
  • Easy

  • Serves 4

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

  • Freezable
Nutrition: per serving
NutrientUnit
kcal387
fat17g
saturates6g
carbs25g
sugars1g
fibre6g
protein36g
salt2.32g

Ingredients

  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves
  • 1 tbsp oil
  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500g lean minced beef
  • 1 beef stock cube
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
  • 2 tbsp tomato purée
  • 410g can red kidney beans
  • plain boiled long grain rice, to serve
  • soured cream, to serve

Method

  • STEP 1

    Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.

  • STEP 2

    Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.

  • STEP 3

    Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).

  • STEP 4

    Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.

  • STEP 5

    Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.

  • STEP 6

    Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

  • STEP 7

    Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.

  • STEP 8

    Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

  • STEP 9

    Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

  • STEP 10

    Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

  • STEP 11

    Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

  • STEP 12

    Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

  • STEP 13

    Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

  • STEP 14

    Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.

  • STEP 15

    Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.

  • STEP 16

    Serve with soured cream and plain boiled long grain rice.

Recipe tips

Serving suggestions for chilli con carne

Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.

What to serve with chilli con carne

This versatile dish works well with a variety of sides.

  • Nachos add some crunchy texture and act as a good dipping material.
  • If your chilli is extra spicy, then a bowl of coleslaw brings a cooling element.
  • Add a fresh salad for a light side - try our colourful Mexican corn salad or avocado and black bean salad.
  • For those with a big appetite, then potato wedges or loaded potato skins are good options for padding out the meal.

Tip to increase the flavour

Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much – you don’t want to be able to identify the flavour of the chocolate.

Try our vegan chilli recipe from our sister title olivemagazine.com/vegan-chilli.

Alternative recipes

Advertisem*nt

Comments, questions and tips

Overall rating

A star rating of 4.8 out of 5.2596 ratings

Advertisem*nt

Advertisem*nt

March Subscription Offer

Subscribe today and get £10 to spend in M&S with an e-gift card!

Order now

Advertisem*nt

Chilli con carne recipe (2024)

FAQs

What is the secret to really good chili? ›

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

How to make your chili con carne better? ›

10 ways to take chilli con carne to the next level
  1. Cook it in one pot only.
  2. Make it ahead by up to three days.
  3. Use fresh spices.
  4. Source traditional Mexican dried chillies.
  5. Use a marbled cut of beef (not mince!)
  6. Add coffee for extra flavour.
  7. Choose your beans.
  8. Use chocolate.
May 2, 2023

What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

How much ground meat per person for chili? ›

Our answer. For a regular serving of chilli con carne you would allow between 110g and 150g (4 to 5 ounces) of minced beef (ground beef) per person and then to that add roughly one chopped onion and one can of tomatoes per 500g (1 pound) of meat.

What is the magic ingredient for chili? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What makes the best chili meat? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

How can I make my chili tastier? ›

Here are some of the most common (and most effective) flavor boosters to add to your chili recipe.
  1. Booze (Beer, Wine, or Liquor) ...
  2. Liquid Smoke. ...
  3. Brine or Vinegar. ...
  4. Soy Sauce. ...
  5. Fish Sauce. ...
  6. Worcestershire Sauce. ...
  7. Coffee or Espresso Powder. ...
  8. Chocolate.
Aug 23, 2021

What to add to bland chilli con carne? ›

  1. a few bay leaves.
  2. chili flakes.
  3. Black Pepper.
  4. a small amount of paprika and cayenne.
  5. chipotle peppers and maybe a teaspoon of adobo sauce. I deseed the peppers and chop until they basically become a paste. ...
  6. I use San Marzano tomatoes and find they are very flavorful,
  7. add some tomato paste (maybe a tablespoon or two)
Mar 10, 2015

Does chili need tomato paste? ›

Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions.

Do you cook onions or meat first for chili? ›

Making homemade chili is quite simple. You'll first need to cook the onions and garlic. Then you'll add your beef and cook it through. You'll finally add the peppers and seasonings, stirring it together to get that beautiful flavor together.

What liquid is best for chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Should I drain hamburger meat for chili? ›

Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes. The beef will release a lot of fat and liquid — do not drain it; you'll skim the fat off at the end.

Do you drain beans for chili? ›

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

What makes can chili taste better? ›

Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.

Why doesn't my chili taste good? ›

Not Cooking It Long Enough

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili.

What makes a good competition chili? ›

Chili must: LOOK GOOD, SMELL GOOD and TASTE GOOD. If in a competition, it must do so lukewarm in a styrofoam cup. It also must look good on as small plastic teaspoon used for judging and tasting. Chili that doesn't win violates one or more of the three basics.

References

Top Articles
Latest Posts
Article information

Author: Rueben Jacobs

Last Updated:

Views: 5858

Rating: 4.7 / 5 (77 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Rueben Jacobs

Birthday: 1999-03-14

Address: 951 Caterina Walk, Schambergerside, CA 67667-0896

Phone: +6881806848632

Job: Internal Education Planner

Hobby: Candle making, Cabaret, Poi, Gambling, Rock climbing, Wood carving, Computer programming

Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.