Chilli con carne

This great juicy and succulent chilli recipe has to be one of the best dishes to serve to friends for a casual get-together.

Cuisine: Mexican

Main Ingredient: Ground Beef

Category: Main

Difficulty: 5/10

Recipe by Dave Edwards
2020-07-12 09:56 BST
Average of 0 (from 0 votes)

Chilli con carne

Serves: 4
Oven temp:
Prep Time: 10 mins
Cooking Time: 20 mins


1 largeOnion; finely chopped
1 Red pepper; cubed
2 clovesGarlic; finely chopped
2 tablespoonOil; Peanut oil is good
1 teaspoonHot chilli powder
1 teaspoonPaprika
1 teaspoonCumin
500 gramsMinced beef; Less 5% fat is good
1 Beef stock cube; dissolved in 300 ml hot water
1 canChopped tomatoes; 400g
1 teaspoonMarjarom; dried
1 teaspoonSugar
2 tablespoonTomato puree
1 canRed kidney beans; 400g
Good twistSalt and pepper
1 PacketsEasy boil rice; per person
1 cartonSour cream; optional


1Put 1 tablespoon of oil into a frying pan and fry the onions until they are soft and slightly translucent.
2Add the garlic, red pepper, chilli powder, paprika and cumin to the frying pan, soften the garlic and pepper, and coat the ingredients with the spices.
3Empty the contents of the frying pan into a large non-stick saucepan on a low heat.
4Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the onions, garlic and pepper.
5Brown the minced beef in the same frying pan (without wiping it) with another 1 tablespoon of oil.
6Keep stirring and prodding for at least 5 minutes, until all the mince is broken up into 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.
7Add the mince to the saucepan that has the onions etc.
8Add the can of chopped tomatoes. Sprinkle in the marjoram, sugar and add a good twist of salt and pepper. Squirt in the tomato purée and stir the sauce well.
9Simmer 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.
10It's important to allow the flavours to infuse. The meat will also absorb the fluids and become more plump.
11Check 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.
12Drain and rinse the 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.
13Now 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.
14Serve with the plain boiled long grain rice.
15The sour cream dribbled over the top is optional.
30 Minute Total Time
  • Chilli con carne

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