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.
Recipe tips
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.
What not to put in chili? ›
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
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.
What is the most important spice in chili? ›
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
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.
Using dark chocolate in this Chilli Con Carne recipe adds a delicious depth of flavour that enriches the dish.
What do you serve with chilli con carne? ›
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 adds the most flavor to chili? ›
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 do you make chili taste amazing? ›
Add a touch of sweetness
Chili is rich, deep and often spicy, so adding a sweet ingredient is a great way to create balanced flavor. We've found that adding diced carrots is the easiest way to add natural sweetness, but you can also use vegetables like sweet potatoes or winter squash.
How do you deepen chili flavor? ›
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long.
What's the difference between Texas chili and chili con carne? ›
An authentic Texas Chili, or chili con carne, will not have beans. Simple answer. When this recipe/dish originated, there were no beans, no onion, no tomato added. There was a concern that it would resemble a stew and not a chili.
What makes Texas chili different? ›
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.
