We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Chilli con carne

Chilli con carne recipe

129 ratings

It really is hard to beat a steaming bowl of spicy, smoky chilli con carne. Our simple chilli recipe, beautifully spiced with cumin and paprika, is simmered slowly to allow all of the rich, Mexican flavours to infuse. See method

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 420 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 mixed peppers, diced
  • 500g (1lb) beef mince
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 400g tin kidney beans, drained
  • 1 beef stock cube
  • 1 tsp Worcestershire sauce

Each serving contains

  • Energy

    1750kj
    420kcal     21%

  • Fat

    24g 35%

  • Saturates

    9g 47%

  • Sugars

    11g 12%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 21.1g Protein 31.9g Fibre 3.8g

Method

  1. In a large frying pan, heat the oil and fry the onion and peppers on a low heat for 5 minutes or until softened. Add the beef mince, break up and brown for 5 minutes. Add the chilli powder, cumin, paprika, tomato puree plus salt and pepper and mix until well combined. Cook for another 2-3 minutes until fragrant.
  2. Add the tomatoes, kidney beans, stock cube and Worcestershire sauce and mix well. Fill the tomato tin with water and add to the pan, mix well and bring to the boil. Reduce to a simmer and cook uncovered for 1 hour, adding a little extra water if the mixture gets too dry.
  3. Once the chilli is cooked, serve with rice, soured cream and grated cheese.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus