My Chilli Con Carne

My Chilli Con Carne is a recipe my mother gave to me years ago when I left home and went to University. It is the best recipe for making new friends in a strange place. Made in advance and frozen for those too tired to cook kind of days. Serve as a main dish on fluffy rice and garlic bread. Not traditional but they work well together. Don’t forget the bottle of red.

My Chilli Con Carne

A firm favourite for years and never fails to satisfy.

4.57 from 65 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Mexican

Keyword: Beef, Chili, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 People

Calories: 537kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 500 g beef mince 5% fat
• 1 large onion peel/chop
• 3 cloves garlic peel/mince
• 1 large red bell pepper de-core/slice
• 400 g chopped tomatoes canned is fine
• 400 g red kidney beans
• 200 g sweetcorn drained
• 2 tbsp tomato paste puree
• 1 tsp sugar yes sugar
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp dried marjoram
• 1 tsp chilli powder
• 1 cube beef stock
• 1 tbsp olive oil
• salt to taste
• pepper to taste

Instructions

• Place a large pan over a medium heat and add the olive oil.
  1 tbsp olive oil
• When the oil is hot, add the sliced onion and fry for around 5 minutes until it has softened and translucent.
  1 large onion
• Add the chilli powder, sliced red bell pepper, minced garlic, paprika and cumin and stir thoroughly to combine. Cook for about 5 minutes stirring regularly to ensure nothing sticks to the pan.
  3 cloves garlic, 1 large red bell pepper, 1 tsp paprika, 1 tsp chilli powder, 1 tsp ground cumin
• Put the kettle on.
• Turn the heat up a little and add the beef mince to the pan and using a spatula/wooden spoon break up any lumps. Continue to stir the beef until it has browned all over. (you need more heat for the beef so it fries and doesn’t stew).
  500 g beef mince
• Crumble the stock cube into a measuring jug and pour 300ml of the now boiling water over it. Stir to dissolve the stock. Add the stock to the pan and gentle stir.
  1 cube beef stock
• Next add the chopped tomatoes, marjoram, sugar, tomato paste/puree and season with salt and pepper. Stir thoroughly so that everything is combined.
  400 g chopped tomatoes, 1 tsp sugar, ½ tsp dried marjoram, 2 tbsp tomato paste
• Increase the heat bringing the chilli to a boil and then lower the temperature until it simmers gently. Add a lid and leave to bubble for 18 – 20 minutes checking frequently to stir making sure its not sticking or drying out. Add a little water if drying out. The sauce should become thick and lovely.
• Add the drained kidney beans and sweetcorn and stir well. Increase the heat again to bring to a boil stirring well and reduce to a simmer for a further 10 minutes.
  400 g red kidney beans, 200 g sweetcorn
• Taste and add salt and pepper in required.
  salt, pepper
• When the flavour is perfect, turn off the heat, add the lid and leave it alone for 10 – 15 minutes to relax.
• Serve on a bed of fluffy rice or mashed potato and a dollop of sour cream and grated cheese.

Nutrition

Calories: 537kcal | Carbohydrates: 37g | Protein: 32g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 305mg | Potassium: 1191mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1926IU | Vitamin C: 68mg | Calcium: 108mg | Iron: 7mg