Chilli Con Carne Recipe
Our favourite chilli con carne recipe - packed with flavour! One pound of minced beef can easily stretch to 8 servings in this recipe - making it healthier and cheaper too.
Servings: 8 Servings
Ingredients
- 2 tbsp neutral oil (or olive oil)
- 2 medium onions peeled and chopped
- 6 cloves garlic peeled and chopped/crushed
- 500 g (1.1 lbs) minced beef
- 360 ml (1 1/2 cups) full-bodied red wine
- 180 ml (3/4 cup) beef stock hot water plus 2 stock cubes is fine
- 4 tbsp Worcestershire sauce
- 2 tbsp honey
- 2 red bell peppers chopped
- 4 x 400 ml (4 x 14 oz) tins chopped tomatoes
- 1 tsp smoked paprika
- 4 tsp cumin
- 2 tsp ground coriander
- 2 tsp hot chilli powder
- 3 tsp ground ginger
- 2 tsp mixed herbs
- ½ tsp salt
- ½ tsp black pepper
- 1 chopped fresh chilli more if you like it hotter
- 3 tbsp tomato puree paste for US
- 1 tbsp tomato ketchup
- 1 tsp chipotle paste
- 2 chunks dark chocolate 80 or 90% cocoa
- 2 x 400g (2 x 14 oz) can kidney beans drained and rinsed
- 1 x 420g (1 x 14 oz) can mixed beans drained and rinsed
- small bunch chopped fresh coriander (cilantro)
Serve with (optional):
- cooked rice
- fresh coriander (cilantro)
- sour cream
- chopped fresh chillies
Instructions
- Heat up the oil in a very large pan. Add the onions and cook on medium/high for about 5-6 minutes until they're soft and translucent.2 tbsp neutral oil, 2 medium onions
- Add in the garlic and cook for a further minute.6 cloves garlic
- Add in the mince and cook until browned. Break any large pieces up with a wooden spoon.500 g (1.1 lbs) minced beef
- Add in the red wine, bring it to the bubble and simmer for 3 minutes.360 ml (1 1/2 cups) full-bodied red wine
- In a jug, mix together the stock, Worcestershire sauce, and honey. Pour it into the pan and give it a stir.180 ml (3/4 cup) beef stock, 4 tbsp Worcestershire sauce, 2 tbsp honey
- Add in the red peppers and cook for another minute. Then stir in the tinned tomatoes.2 red bell peppers, 4 x 400 ml (4 x 14 oz) tins chopped tomatoes
- Add in the smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt, pepper, and the chopped fresh chilli pepper. Give it all a mix and cook for 2-3 minutes.1 tsp smoked paprika, 4 tsp cumin, 2 tsp ground coriander, 2 tsp hot chilli powder, 3 tsp ground ginger, 2 tsp mixed herbs, 1/2 tsp salt, 1/2 tsp black pepper, 1 chopped fresh chilli
- Add in tomato puree (paste), tomato ketchup, chipotle paste and dark chocolate. Stir and bring to a simmer, then turn down the heat and leave to simmer for one hour, stirring occasionally so it doesn't catch on the bottom of the pan.3 tbsp tomato puree, 1 tbsp tomato ketchup, 1 tsp chipotle paste, 2 chunks dark chocolate
- After an hour, add in the kidney beans and mixed beans, Give them a stir and allow the chilli to simmer for another 20-30 minutes (this is also a good time to put your rice on if you're serving it with rice).2 x 400g (2 x 14 oz) can kidney beans, 1 x 420g (1 x 14 oz) can mixed beans
- Finally, stir in the chopped fresh coriander just before serving.small bunch chopped fresh coriander (cilantro)
- Serve with rice, coriander, soured cream, and chopped fresh chillies if you like.cooked rice, fresh coriander (cilantro), sour cream, chopped fresh chillies
Video
Notes
Can I make it gluten free?
Yes, use gluten-free beef stock and Worcestershire sauce. Also make sure the tomato puree, ketchup, chipotle paste and dark chocolate are gluten-free versions.Can I make it ahead?
Yes, we think it tastes even better when made ahead and reheated - as it allows the flavours to develop even further. Once cooked, cool quickly, cover and refrigerate for up to two days. Reheat in a pan or the microwave until piping hot throughout.Can I freeze it?
Yes. Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout.Can I make it in the slow cooker?
Yes. We find it needs a little less liquid in the slow cooker, so reduce the stock to about 90 ml (1/3 cup). Cook in a pan right up until the simmer stage (right after you add the tomato puree and ketchup) then transfer to a slow cooker and cook for 6-7 hours on low or 5-6 hours on high. Add the beans, then continue to cook for a further 30 minutes to heat them through. Then stir in the coriander (cilantro) and serve.Can I make an alcohol-free version?
Yes, simply replace the wine with the same amount of beef stock. Nutritional Information Is Estimated Per Serving, excluding any rice or other serving suggestions.Nutrition
Serving: 551g | Calories: 431kcal | Carbohydrates: 47.5g | Protein: 25.2g | Fat: 12g | Saturated Fat: 3.8g | Cholesterol: 43mg | Sodium: 337mg | Potassium: 577mg | Fiber: 10.8g | Sugar: 20.3g | Vitamin A: 1500IU | Vitamin C: 88.3mg | Calcium: 150mg | Iron: 5.2mg
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