Ingredients
- 1 large onion
- 1 red pepper
- 2 garlic cloves
- 1 tbsp oil
- 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
- 1 tsp paprika
- 1 tsp ground cumin
- 500g lean minced beef
- 1 beef stock cube
- 400g can chopped tomatoes
- ½ tsp dried marjoram
- 1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
- 2 tbsp tomato purée
- 410g can red kidney beans
- plain boiled long grain rice, to serve
- soured cream, to serve
Method
- STEP 1
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- STEP 2
Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- STEP 3
Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- STEP 4
Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- STEP 5
Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- STEP 6
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- STEP 7
Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- STEP 8
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- STEP 9
Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- STEP 10
Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- STEP 11
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- STEP 12
Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- STEP 13
Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- STEP 14
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- STEP 15
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- STEP 16
Serve with soured cream and plain boiled long grain rice.
Serving suggestions for chilli con carne
Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.
What to serve with chilli con carne
This versatile dish works well with a variety of sides.
- Nachos add some crunchy texture and act as a good dipping material.
- If your chilli is extra spicy, then a bowl of coleslaw brings a cooling element.
- Add a fresh salad for a light side - try our colourful Mexican corn salad or avocado and black bean salad.
- For those with a big appetite, then potato wedges or loaded potato skins are good options for padding out the meal.
Tip to increase the flavour
Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much – you don’t want to be able to identify the flavour of the chocolate.
Try our vegan chilli recipe from our sister title olivemagazine.com/vegan-chilli.
Recipe from Good Food magazine, May 2002
FAQs
What's the Difference Between Chili and Chili Con Carne? Simply put, chili can be made from chicken, turkey, sweet potato, vegetarian, ground round, corn, beans – there truly are just about endless possibilities. Chili con carne, however is made with meat; 'con carne' translates directly from Spanish to 'with meat'.
What is the secret to really good chili? ›
Rumi Spice's top tips for making chili:
- Brown the Meat.
- Don't Forget Vegetables.
- Elevate with Extra Flavor.
- Only Add Flavorful Liquids.
- Opt for Dried Beans.
- Season Early and Often.
- Add Some Acidity at the End.
- Top It Off.
Add the chilli powder, cumin, paprika, tomato puree plus salt and pepper and mix until well combined. Cook for another 2-3 minutes until fragrant. Add the tomatoes, kidney beans, stock cube and Worcestershire sauce and mix well. Fill the tomato tin with water and add to the pan, mix well and bring to the boil.
How to make chilli con carne taste better? ›
7 Tips To Zhuzh Up A Chilli Con Carne
- Use pinto or black beans. ...
- Enrichen with chocolate and coffee. ...
- Add cooling toppings and fun extras. ...
- Step things up with crunchies. ...
- Refrigerate it for a flavour boost.
The Mexican equivalent of Chilli con Carne is Frijoles Charros. It's more of a soup based Chilli. But they sometimes add pastor meat to it along with onions and cilantro and Manchego cheese.
What do Americans call chilli con carne? ›
Chili Con Carne, a.k.a. Texas Red
The chili that was invented in San Antonio is said to be a bowl of "red": tender, individual stewed chunks of beef swaddled in a spicy, cumin-spiked sauce made from red chiles, which lend the dish an appealing russet hue.
Does chili use tomato sauce or paste? ›
Tomatoes: For the best texture, use pureed tomatoes. I buy one (15-ounce) can of diced tomatoes, and then blend them into a puree. If you would prefer to skip this step, use diced tomatoes or tomato sauce instead.
What do you eat chilli con carne with? ›
The dish may be served with toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are saltine crackers, tortilla chips or corn chips, cornbread, rolled-up corn or flour tortillas, and pork tamales. Chili can also be served over rice or pasta in dishes such as chili mac.
What is the original chili con carne? ›
The original chili was made with dried beef pounded together with suet and dried chiles into a sort of pemmican-like dry mix intended to last a long time and be quick and nutritious for cowboys to rehydrate and stew up out on the range.
What secret ingredient will deepen the flavor of your chili? ›
Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
How to pimp your chili con carne? ›
10 ways with chilli con carne
- Serve it with soft tortillas (warmed in a dry pan), sour cream, red onion, avocado, and your favourite hot sauce.
- Go for the crunch – crush corn chips or fried tortillas over the top, scatter with grated cheddar and brown under the grill. ...
- Swap out the chuck or brisket for beef short ribs.
What primarily distinguishes Texas chili from other chili recipes you might find is a lack of beans, but it also doesn't feature any tomatoes. It is, largely, a ground beef dish that's seasoned with a spicy chili paste made of dried peppers.
What is the difference between chili con carne and Cincinnati chili? ›
Traditional red chili often includes cumin, paprika, garlic powder, and onion powder, though it's not limited to these spices. Cincinnati chili, on the other hand, has a sweeter edge with spices like cinnamon, cloves, nutmeg, and allspice. Some recipes also use cocoa powder.
Is chili con carne with or without beans? ›
For the most part, it's a geographical thing. In Texas, chili without beans is the norm. This sentiment is carried throughout many southern states. However, hop on the interstate and head north and you'll find that many kitchens will be cooking up pots of chili exclusively with beans.
What is the literal meaning of chili con carne? ›
chili con car·ne ˌchil-ē-ˌkän-ˈkär-nē ˌchil-ē-kən- : a spicy stew made of ground beef, hot peppers or chili powder, and usually beans. Etymology. from American Spanish chile con carne, literally, "hot pepper with meat"
