There are millions of variations of the chilli con carne recipe, but this is a basic, easy and quick version that you can use as a base to create your own special chilli recipes.
This recipe is designed to be a low cost alternative to a take-away.
Preparation time: less than 30 minutes
Cooking time: 30 minutes to an hour
Skill level: easy
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 250g/9oz beef mince
- ½-1 tsp chilli flakes, to taste
- salt and pepper
- 1 x 400g/14oz tin chopped tomatoes
- 500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken will work)
- ½ tsp dried mixed herbs
- 2 x 400g/14oz tin red kidney beans, drained and rinsed
- Heat a large saucepan over a medium heat. Add the olive oil and once hot fry the onion with a pinch of salt for five minutes, or until soft and translucent.
- Add the garlic and cook for two minutes.
- Add the mince, along with a pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat.
- Add the chilli flakes, tomatoes, stock and dried herbs. Stir to mix well and bring to a simmer.
- Pour in the drained kidney beans and simmer gently for 30 minutes or until the chilli is thickened and rich. Taste and adjust the seasoning as necessary. (I added a few dashes of chilli powder)
Serve the chilli on top of some Mexican rice, with a spoonful or two of soured cream on top of each portion. Eat while hot.
- The millionth Chilli Con Carne recipe to be published: Why is this one different? (miperfectplate.com)
- Skinny Chili con carne (cupcakesandbeans.wordpress.com)
- Healthy Chilli Con Carne (bikinibodybambi.wordpress.com)