Chilli con carne recipe
A flavoursome, easy slow-cooked beef chilli which you can serve with rice, nachos, jacket potatoes, tacos or tortilla chips.
Tips:
- This makes a large amount but it will keep for up to three days in the fridge and it freezes very well. With it being slow-cooked, it’s worth making a bigger quantity, and you’ll always have some to hand.
- You could serve it with guacamole, and top it with sour cream and grated cheese.
- A good-quality beef stock will make all the difference.
Ingredients
- 2 tbsp olive oil
- 1 kg minced beef
- 2 onions, chopped
- 2 red peppers, diced
- 3 cloves of garlic, crushed
- 2 green chillies, finely chopped
- 1 red chilli, finely chopped
- 1 –2 tsp chilli flakes
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato purée
- 200 ml red wine
- 2 x 400g/14oz tins of cherry or plum tomatoes
- 2 tbsp dark brown sugar
- 1 l beef stock
- 1 x 400g/14oz tin of kidney beans, drained and rinsed
Details
- Cuisine: Tex-Mex
- Recipe Type: Beef
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 120 mins
- Serves: 8
Step-by-step
- Heat the oil in a large saucepan, brown the beef, then set it aside.
- In the same pan, cook the onions and peppers on a medium heat for 15 minutes. (Add a little more oil if you need to). Add the garlic, cook for a few minutes. Add the chillies, chilli flakes and spices. Cook for a few minutes, stirring well.
- Return the beef to the pan, add the Worcestershire sauce and tomato purée and stir in.
- Stir in the wine, then add the tomatoes, sugar and beef stock. Stir well, then allow it to simmer, uncovered, for an hour and a half, or until the sauce has thickened and reduced.
- Stir in the kidney beans, taste for seasoning, allow it to cook for a further 15 minutes, and serve.
Image: Elena Eryomenko/Shutterstock
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