Mexican Main
Chilli con Carne
Ratings & commentsA big pot of beef mince and kidney beans in a smoky, spiced tomato sauce, served over rice. Cheap, filling and freezes well.
- Prep
- 15 min
- Cook
- 1 h
- Total
- 1 h 15 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium hot
About this Chilli con Carne
Chilli con carne is a one-pot meal that improves as it sits. Mince is browned, simmered with peppers, beans, tomatoes and smoky paprika and cumin until thick, then served over rice. It scales up easily, so make a large batch and freeze portions for busy nights.
Ingredients
- 900 gBeef Mince
- 300 gOnions, finely chopped
- 200 gBell Pepper Red, diced
- 30 gGarlic, crushed
- 10 gPaprika, smoked if you have it
- 10 gCumin Seeds, lightly crushed
- 8 gChilli Powder, adjust to taste
- 800 gChopped Tomatoes, two tins
- 400 gKidney Beans, one large tin, drained and rinsed
- 400 gRice, long-grain, to serve
- 10 gSalt
Plus water and a little salt to taste.
How to prepare Chilli con Carne
Brown the mince in a large, heavy pan over a high heat for 8-10 minutes, breaking it up, until no pink remains and it is nicely coloured. Spoon off any excess fat.
Turn the heat to medium, add the onion and pepper and cook for 6-8 minutes until soft.
Stir in the garlic, paprika, cumin and chilli powder and cook for 1 minute until fragrant.
Add the chopped tomatoes, half a tin of water and the salt. Bring to the boil, then simmer gently, partly covered, for 40 minutes, stirring now and then.
Stir in the kidney beans and cook for another 10 minutes until the sauce is thick and glossy. Taste and adjust the salt and chilli.
While the chilli finishes, cook the rice according to the packet instructions.
Serve the chilli over the rice, with soured cream, grated cheese or tortilla chips if you like.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Always drain and rinse tinned beans; the liquid can taste metallic.
- Add a square of dark chocolate at the end for a deeper, richer flavour.
- Cool quickly and freeze within a day or two. Reheat until piping hot all the way through.
Ratings & comments
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