Chilli con carni
A classic chilli con carne is the ultimate easy one‑pot dinner, packed with rich beef, kidney beans, and a deep, smoky tomato sauce infused with spices. This flavour‑packed chilli recipe is perfect for busy weeknights, or a crowd‑pleasing family meal that delivers bold, comforting heat in every spoonful. With its blend of chilli powder, paprika, garlic, and slow‑simmered beef, it’s a dish that never fails to warm you up.
Whether you’re searching for an authentic chilli con carne, a healthy high‑protein dinner, or an easy chilli recipe for meal prep. Long, gentle cooking brings out the depth of the spices, while the tomatoes and beef create a thick, hearty sauce that’s perfect for loading onto rice, spooning over nachos, or stuffing into warm tortillas.
What goes well alongside this dish?
This is such a versatile dinner, that it can go well with a jacket potatoes, rice or even cheesy nachos.
Chilli con carni
Ingredients
- 2 tbsp olive oil
- 500 g mince beef
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 1-2 tsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp plain flour
- 150 ml red wine
- 400 ml beef stock
- 1 can chopped tomatoes
- 3 tbsp tomato puree
- ½ tbsp caster sugar
- 1 tbsp dried oregano
- 1 can kidney beans
- 1 bay leaf
- salt and pepper
Instructions
- Heat the oil in a frying pan. Add the onion and fry for around 5mins, until the onions softened.
- Add the mince and fry until browned, breaking up any large lumps. Add the garlic, chilli powder, cumin and coriander and fry for a few mins.
- Sprinkle over the flour and combine together. Add the wine and stock and stir together.
- Add the tomatoes, fill the can with water and add. Then add tomato puree, caster sugar, oregano, kidney beans and bay leaf and then season.
- Bring to the boil and then reduce and simmer for 30-40mins until the mince is tender. Top tip: If you find the sauce is getting a little dry, add some boiled water.
- Serve with jacket potato, rice or nachos.