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  • Serves 4
  • 25 minutes
  • Difficulty Medium
  • 18 Ingredients

89 Comments

Love this on a friday night with nachos!


Ingredients (serves 4)

  • 1 Tbsp Oil
  • 1 Onion
  • 1 capsicum
  • 2 garlic cloves, peeled
  • 1 Tbsp heaped chilli powder like cayenne pepper
  • 1 Tbsp paprika
  • 1 Tbsp ground cumin
  • 1 Tbsp cinnamon
  • 1 teaspoon dried oregano
  • 2 teaspoons sweet paprika
  • 500 g mined beef
  • 1 beef stock cube
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 can red kidney beans
  • 2 tbsp sour cream, to serve
  • ½ tsp dried marjoram
  • 1 tsp sugar

Method

  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. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
  2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. 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. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  3. Brown the 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. 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.
  4. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
  5. 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. You should 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.
  6. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) 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. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
  7. Serve with sour cream!

  • Such a long to do list! I love this on a jacket potato with cheese and lashings 9f sour cream

    Reply

  • Love chilli con carne! Will have to try this ASAP. Thanks for sharing!

    Reply

  • Great recipe it looks full of flavors and hearty and fresh ingredients too looks good!

    Reply

  • I have this on a jacket potato with garlic butter and lashings of sour cream. My sometimes indulgence and it’s yum. In the pic it looks there is a piece of chocolate, but I can’t find any in the recipe. Chilli and chocolate are spose to be a great combo

    Reply

  • Chilli Con Carne is a favourite in our house,thanks for your recipe it look’s great!

    Reply

  • This looks packed full of flavour; great, thanks for sharing!.

    Reply

  • Nice! This looks really good! A nice recipe!

    Reply

  • This has become a regular meal in our household. Thanks for the recipe.

    Reply

  • We love Chilli Con Carne – but we substitute baked beans for Kidney Beans as we don’t like the textture of kidney beans!, and also use both red and green capsicum for additional colour!

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  • yummmmmo and hot hot hot

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  • Hubby will love this chilli one

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  • Our Friday night is pizza night! Love a good chilli!

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  • looks like chocolate sitting on top? I love chilli con carne, I make it a little differently though. delicious.

    Reply

  • yep definately will give this one a go

    Reply

  • This is very similar to my chilli con Carne recipe.

    Reply

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