🌍World
Chilli Con Carne
A hearty American Tex-Mex chilli with beef, kidney beans and chipotle — bold, rich and deeply spiced.
10 min
Prep
45 min
Cook
Easy
Difficulty
14
Ingredients
7
Steps
Ingredients
Servings
- 150 gm beef mince
- ½ tin (200 gm) kidney beans, drained
- ½ tin (200 gm) chopped tomatoes
- 1 small onion, diced
- 1 clove garlic, crushed
- ½ red pepper, diced
- 1 tbspn vegetable oil
- 1 tspn chilli powder
- 1 tspn ground cumin
- 1 tspn smoked paprika
- ½ tspn dried oregano
- 1 tbspn tomato purée
- Salt and pepper
- Sour cream and rice or cornbread to serve
Method
- 1
Heat the oil in a saucepan. Fry the onion and pepper for until soft.
- 2
Add the garlic and spices and cook for .
- 3
Add the mince and brown well, breaking it up.
- 4
Stir in the tomato purée, chopped tomatoes and 100 ml water.
- 5
Add the kidney beans. Bring to a simmer.
- 6
Cover and cook gently for , stirring occasionally, until thick and rich.
- 7
Season with salt and pepper. Serve with rice or cornbread and a dollop of sour cream.
Notes
- Low and slow makes a much better chilli — if you have time, cook for an hour.
- Even better the next day — make double and freeze half.
- Add a square of dark chocolate in the last 5 min for depth.