Beef Chilli (Chilli con Carne)

Total Time 1

Servings: 6 6 servings

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

700 g minced beef 80/20
2 cans 800 g crushed tomatoes
2 cans 400 g each kidney beans, drained
2 onions finely diced
4 cloves garlic minced
2 red bell peppers diced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp chilli powder or to taste
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
250 ml beef stock
2 tbsp vegetable oil
Salt and pepper
Sour cream grated cheddar and jalapeños to serve

Method

Heat the oil in a large heavy pot over medium-high heat. Brown the minced beef in batches, breaking it up, until deep brown. Remove and set aside.
In the same pot, sauté the onion and bell pepper for 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the tomato paste and cook for 2 minutes. Add all the ground spices and oregano and cook for 1 minute until fragrant.
Return the beef to the pot. Add the crushed tomatoes and beef stock. Stir well and bring to the boil.
Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
Add the kidney beans and simmer uncovered for a further 15 minutes until the chilli is thick and deeply flavoured. Season to taste.
Serve in bowls topped with sour cream, grated cheddar and sliced jalapeños.

Notes

Source: Classic Tex-Mex recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.