Ultimate chilli con carne
Prep time: 40 minsTotal time: 
Ultimate chilli con carne
This rich and smoky chilli is packed with warming spices and makes good use of storecupboard ingredients. Spoon over rice and experiment with toppings to your heart’s content
Prep time: 40 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 2 tbsp vegetable oil
- 1 x 500g pack beef mince (we used 12% fat)
- 1 onion, finely chopped
- 2 peppers, cut into bite-sized chunks
- 3 garlic cloves, crushed
- 2 tsp smoked paprika, plus extra to dust
- 1½ tsp hot chilli powder
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp ground oregano
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml beef stock*
- 1 x 400g tin red kidney beans, drained and rinsed
- 2 tsp light brown soft sugar
To serve (optional)
- cooked basmati rice
- soured cream
- guacamole
- handful grated cheddar
- handful coriander leaves
- tortilla chips
Step by step
Leave the chilli to cool, then store in the fridge for up to 4 days, or freeze in portions and defrost before reheating on the hob, adding a little extra water.
-
Heat 1 tablespoon of oil over a high heat in a large sauté pan or casserole. Add the beef mince and fry until well browned, breaking it up as you go (about 8-10 minutes). Use a slotted spoon to scoop it out onto a plate.
-
Reduce the heat to medium, then add the remaining oil, onion and peppers. Cook for 6-8 minutes, until starting to soften. Stir in the garlic, spices, oregano and tomato purée. Cook for a further 2 minutes, stirring, until fragrant. Return the mince to the pan with the tinned
tomatoes, beef stock and seasoning. Bring to the boil, then reduce the heat to low, cover and simmer gently for 1 hour.
-
After 1 hour, stir in the kidney beans and brown sugar. Increase the heat slightly and bubble gently, uncovered, for a further 40-50 minutes or until the sauce has thickened. Check the seasoning to taste. Serve with rice and/or tortilla chips, plus toppings of your choice.
*Check your stock is gluten-free, if required.
