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Chilli con carne recipe

394 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
Gluten-free
Dairy-free

Ingredients

1 tbsp olive oil
1 onion, diced
2 mixed peppers, diced
500g 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

Jamie says: “Add a bag of mixed frozen veg to your chilli and mash with a masher to up flavour, up texture, up nutrition and make it go further.”

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

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.
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.
Once the chilli is cooked, serve with rice, soured cream and grated cheese.

See more Minced beef recipes

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