Fast Chili Con Carne

Fast Chili Con Carne is a back up dish I use far too often. Its easy and quick to cook and tastes so good. I make this in advance and freeze for later in portions. Serve as a main dish with fluffy rice and a crusty bread. To increase the heat of the chili add more paprika. This recipe is ready within 40 minutes and will easily serve 4 people.

Fast Chili Con Carne

An easy way to fill a family fast. Full of flavour and always a hit.

4.82 from 37 votes

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Course: Main Course, Main Dish

Cuisine: Mexican

Keyword: Beef, Cheese, Chillies

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 People

Calories: 543kcal

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Ingredients

 

MetricImperial

• 500 g beef mince 5% fat
• 4 cloves garlic peeled/minced
• 2 large onions peel/sliced finely
• 450 g chopped tomatoes can
• 400 g red kidney beans drain/rinse well
• 200 ml beef stock
• ¼ tsp ground cinnamon
• 1 tbsp ground cumin
• 1 tsp smoked paprika add more for hotter
• 1 tbsp olive oil

Instructions

• Place a large sided frying pan over a medium high heat and add the olive oil. When hot, add the onions and cook for 10 minutes stirring frequently until translucent and softer.
  1 tbsp olive oil, 2 large onions
• Add the garlic and continue to fry for 2 minutes again stirring frequently and then empty the pan to a bowl for now.
  4 cloves garlic
• Increase the heat to high and add the beef mince, breaking up any chunks and lumps. Add salt and pepper and stir well making sure all of the mince becomes browned on all sides.
  500 g beef mince
• Once browned, more the mince to one side of the pan and gently tilt the pan in the opposite direction so the juices flow away from the meat. Either pour the juices away or mop up using kitchen paper and discard.
• Return the onions and garlic to the pan and add the cumin, cinnamon and paprika and mix well.
  ¼ tsp ground cinnamon, 1 tbsp ground cumin, 1 tsp smoked paprika
• Continue to cook for a few minutes until the spices become lovely and fragrant.
• Add the tomatoes and beef stock and a pinch of sugar. (If you have no fresh beef stock, a stock cube in 200ml of hot water will work).
  450 g chopped tomatoes, 200 ml beef stock
• Bring the ingredients to a simmer and cook for 25 minutes stirring every now and then. The sauce will thicken as it simmers which is good.
• After 25 minutes, add the kidney bean and cook for a further 5 minutes.
  400 g red kidney beans
• Taste and adjust seasoning if needed.
• Serve lovely and hot on a bed of steamed/boiled rice for an amazing dish with a scatter of chopped coriander and dip.

Nutrition

Calories: 543kcal | Carbohydrates: 37g | Protein: 33g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 354mg | Potassium: 1206mg | Fiber: 10g | Sugar: 7g | Vitamin A: 399IU | Vitamin C: 18mg | Calcium: 129mg | Iron: 8mg