Chilli con carne recipe

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
  • 2 tbsp olive oil
  • 2.2 lbs 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
  • 7 fl oz red wine
  • 2 x 400g/14oz tins of cherry or plum tomatoes
  • 2 tbsp dark brown sugar
  • 1.8 pints beef stock
  • 1 x 400g/14oz tin of kidney beans, drained and rinsed
  • 2 tbsp olive oil
  • 2.2 lbs 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
  • 0.8 cup red wine
  • 2 x 400g/14oz tins of cherry or plum tomatoes
  • 2 tbsp dark brown sugar
  • 4.2 cups 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

  1. Heat the oil in a large saucepan, brown the beef, then set it aside.
  2. 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.
  3. Return the beef to the pan, add the Worcestershire sauce and tomato purée and stir in.
  4. Add the wine, bring the boil and allow it to reduce by half until thickened.  Add the tomatoes, sugar and beef stock. Stir well, then allow it to simmer, covered, for an hour and a half.
  5. Stir in the kidney beans, taste for seasoning, allow it to cook for a further 15 minutes, and serve.

Image: Elena Eryomenko/Shutterstock

You might also like:

Chilli con carne with spiced butter

Black and kidney bean chilli

Chilli with beef, chocolate and pumpkin

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.