Chili Con Carne Recipe

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard ingredients.

What's the difference between chili and chili con carne?

The Spanish phrase "chili con carne" means chili with meat, but both chili and chili con carne can refer to the authentic spicy dish of meat, chili peppers, beans, tomatoes, seasonings and spices. 

How do you make chili con carne taste even better?

Chili is an easy dish you can adjust to suit your preferences. You can use any type of beef you choose, replace the water with beef broth for enhanced beef flavor, add more cayenne for extra heat and sprinkle on fresh oregano to brighten the dish. 

Is chili con carne healthy?

Chili is packed with protein and fiber and can be enjoyed with little guilt. You can opt for leaner meat like ground turkey or chicken if you are concerned with the amount of fat.

What do you serve with chili con carne?

Topped with a dollop of sour cream and shredded cheese, this hearty chili is a meal by itself. But you can also pair it with a simple side salad or slices of buttery cornbread.

Ingredients

500g lean minced beef (10% or less fat)
2 medium onions, chopped
3 garlic cloves, peeled and finely chopped
1–2 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain flour
150ml red wine or extra stock
300ml beef stock, made with 1 beef stock cube
400g can of chopped tomatoes
400g can of red kidney beans, drained and rinsed
3 tbsp tomato purée
1 tsp caster sugar
1 tsp dried oregano
1 bay leaf
flaked sea salt
freshly ground black pepper

Method

1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
2. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
3. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.