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Chilli con carne recipe

Ingredients

  1. Step 1 1 large onion
  2. Step 2 1 red pepper
  3. Step 3 2 garlic cloves
  4. Step 4 1 tbsp oil
  5. Step 5 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  6. Step 6 1 tsp paprika
  7. Step 7 1 tsp ground cumin
  8. Step 8 500g lean minced beef
  9. Step 9 1 beef stock cube
  10. Step 10 400g can chopped tomatoes
  11. Step 11 ½ tsp dried marjoram
  12. Step 12 1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
  13. Step 13 2 tbsp tomato purée
  14. Step 14 410g can red kidney beans
  15. Step 15 plain boiled long grain rice, to serve
  16. Step 16 soured cream, to serve
Chilli con carne recipe
Calories: 387 Carbohydrate: 25 g Protein: 36 g Fat: 17 g
Cook time: 70 minutes Prep time: minutes Total time: 70 minutes Servings: 4

TAGS

Dinner Lunch Mexican Beginner Chili con carne Chilli Chilli powder Good Food Kidney bean Make Ahead Marjoram Mexican Minced beef Paprika Red kidney bean Tex-mex

Directions

  1. 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.
  2. 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.
  3. 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).
  4. Step 4 Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
  5. 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.
  6. Step 6 Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  7. 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.
  8. 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.
  9. Step 9 Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Step 14 Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  15. 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.
  16. Step 16 Serve with soured cream and plain boiled long grain rice.