A hearty classic this chilli con carne recipe is a hard one to beat! Whether cosying up for a comforting meal or sharing between family and friends, this casual one-pot-dish makes for the ultimate autumn warmer and is sure to become a firm favourite in your recipe collection. This oh-so-simple recipe can be whipped up in minimal time in one of our cast iron casserole dishes, however if you do have the time to take care over and gently simmer your chilli con carne (and we recommend you do!) you will be rewarded with the most deliciously rich, deep flavours and beautifully tender meat.
Feel free to experiment with the heat of your dish by simply adding or removing any spices in order to suit your palette!
To make this chilli you will need
One of our favourite things about this recipe is its ability to be made ahead of time. Simply leave your dish to cool, decant into airtight storage containers, pop in the fridge and gently warm through again when desired. Not only does this leave you free of hassle on the day you wish to serve, but it also allows the flavours of your chilli to develop and intensify further without the need for extra cooking time.
If you would prefer to eat your chilli on the day of cooking, any leftovers can be frozen in a sealed food container and once defrosted will make for an easy and super delicious mid-week meal.
Totally versatile this dish can be served in a multitude of ways, such as with fluffy rice, couscous, crusty fresh bread, or over a jacket potato and works beautifully with a dollop of fresh natural yoghurt.
To finish, sprinkle over a handful of freshly chopped coriander, and, if you can handle it, some more fresh chilli, dig in and enjoy!
Chilli con carne
- 2 tbsp olive oil
- 2 onions (chopped)
- 2 cloves garlic (crushed)
- 2 carrots (peeled and chopped)
- 2 red peppers
- 1 tsp chilli powder (heaped)
- 1 tsp ground cumin (heaped)
- 1 tsp ground cinnamon (heaped)
- 400 g kidney beans
- 400 g chickpeas
- 800 g chopped tomatoes
- 500 g minced beef
- ½ bunch fresh coriander
- Finely chop the onions, carrots and crush the garlic
- Roughly chop the red peppers, taking care to remove the stalk and seeds
- Add the olive oil to the pan and place over a medium-high heat
- Pour in the chopped vegetables, add the spices and a healthy pinch of salt and pepper
- Cook for 7 minutes, stirring regularly
- Drain the chickpeas and kidney beans and add to the pan, followed by the chopped tomatoes
- Pour in 1 tin's worth of water, add the minced beef and break up any large chunks
- Pick the coriander leaves and set aside before chopping the stalks finely and adding to the pan
- Bring to the boil then reduce to a simmer over a low heat
- Place a lid slightly ajar on the pan and cook for 1 hour stirring occasionally
- Serve with fluffy rice, a hunk of crusty bread or a jacket potato with a wedge of lime, some guacamole and a sprinkling of coriander leaves