Chili con Carne Recipe

Chili con carne is the ultimate comfort bowl — rich beef, tender beans and a smoky, spice-laden sauce simmered low and slow. Pile it over rice or scoop it up with tortilla chips for a meal everyone gathers around.

Prep time

20 mins

Cook time

1 hr 10 mins

Total time

1 hr 30 mins

Servings

4 servings

Calories

540

Ingredients

• 500 g minced beef
• 1 large onion, finely chopped
• 1 red pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 400 g tin chopped tomatoes
• 400 g tin kidney beans, drained and rinsed
• 2 teaspoons ground cumin and 2 teaspoons smoked paprika
• 1 teaspoon chilli powder, or to taste
• 1 teaspoon dried oregano
• 250 ml beef stock
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Soured cream, grated cheese and rice, to serve

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat and brown the minced beef for 5 to 6 minutes, breaking it up, until no pink remains. Drain off excess fat if needed.
2. Add the onion and red pepper and cook for 5 minutes until softened, then stir in the garlic, cumin, smoked paprika, chilli powder and oregano and fry for 1 minute until fragrant.
3. Stir in the tomato paste and cook for 2 minutes, then add the chopped tomatoes and beef stock, scraping up any browned bits from the base of the pot.
4. Bring to a simmer, then reduce the heat to low, cover partially, and cook for 45 minutes, stirring occasionally.
5. Add the kidney beans and simmer uncovered for a further 20 minutes, until the sauce is thick and rich. Season generously with salt and pepper.
6. Rest the chilli for 10 minutes, then serve over rice or with tortilla chips, topped with soured cream and grated cheese.

Pro tips

• A long, gentle simmer is what builds deep flavour — do not rush it, and add a splash of water if the pot gets too dry.
• Bloom the spices in the hot pan before adding liquid; it makes the chilli noticeably richer.
• Chilli tastes even better the next day, so make a double batch and refrigerate or freeze the extra.
• Balance the heat with toppings: soured cream, cheese and a squeeze of lime all tame the spice.

Frequently asked questions