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Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 2 tbsps olive oil
  • 2 onions, chopped/diced
  • 2 garlic cloves, crushed
  • 1 kg beef mince
  • 250 ml red wine (plus an extra glass for the cook!)
  • 2 x 400g tins chopped tomatoes
  • 3 tbsps tomato purée
  • 2 tsps dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 good shake of Worcestershire sauce
  • 1 beef stock cube
  • 2 x 400g tins red kidney beans, drained
  • 1 large bunch fresh coriander leaves, roughly chopped
To serve, optional
  • rice
  • lime wedges
  • sour cream
  • guacamole
  • green salad
 Chilli Con Carne  Chilli Con Carne

Chilli Con Carne

This is a really easy chilli con carne recipe. It has loads of flavour even though it uses mostly store cupboard ingredients. You can experiment with how hot it is by leaving the seeds in the fresh chillies or adding a pinch of dried chilli flakes.


  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine, and boil for 2–3 minutes. While waiting, pour a glass for yourself!
  2. Stir in the tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
  3. Add the kidney beans and fresh coriander. Cook for a further 20-30 minutes, uncovered, before removing from the heat and add any extra seasoning if necessary.
  4. Serve with lime wedges, rice, guacamole, soured cream and a big green salad.


 Chilli Con Carne  Chilli Con Carne

Chilli Con Carne

This is a really easy chilli con carne recipe. It has loads of flavour even though it uses mostly store cupboard ingredients. You can experiment with how hot it is by leaving the seeds in the fresh chillies or adding a pinch of dried chilli flakes.

favorite
print
rate
Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 2 tbsps olive oil
  • 2 onions, chopped/diced
  • 2 garlic cloves, crushed
  • 1 kg beef mince
  • 250 ml red wine (plus an extra glass for the cook!)
  • 2 x 400g tins chopped tomatoes
  • 3 tbsps tomato purée
  • 2 tsps dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 good shake of Worcestershire sauce
  • 1 beef stock cube
  • 2 x 400g tins red kidney beans, drained
  • 1 large bunch fresh coriander leaves, roughly chopped
To serve, optional
  • rice
  • lime wedges
  • sour cream
  • guacamole
  • green salad
  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine, and boil for 2–3 minutes. While waiting, pour a glass for yourself!
  2. Stir in the tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
  3. Add the kidney beans and fresh coriander. Cook for a further 20-30 minutes, uncovered, before removing from the heat and add any extra seasoning if necessary.
  4. Serve with lime wedges, rice, guacamole, soured cream and a big green salad.