Easy Peasy Chilli Con Carne

Ingredients

• 1 tablespoonolive oil
• 1onion, diced
• 1red pepper, diced
• 500 gbeef mince
• 2 clovesgarlic, grated or crushed
• 1 teaspoon (more if you like things hot)chilli flakes
• 1 teaspooncumin
• 3 teaspoonssmoked paprika
• 1 teaspoondried oregano
• To tastesalt and pepper
• 1 × 400 g tinchopped tomatoes
• 1beef stock cube
• 1 × 400 g tin, including its liquidkidney beans (or another type of bean)
• 2 tablespoons, plus extra for garnishfresh coriander, roughly chopped

Instructions

1. 1

   Soften the vegetables

   Put the olive oil, diced onion and diced pepper in a wide, deep pan. Cover and cook gently for 3–5 minutes, stirring occasionally, until softened but not browned.

2. 2

   Brown the mince

   Increase the heat and add the beef mince. Cook for 3–5 minutes, breaking it up with a wooden spoon and stirring often, until nicely browned.

3. 3

   Fry the spices

   Lower the heat and stir in the garlic, chilli flakes, cumin, smoked paprika and oregano. Cook for a further 2 minutes, stirring frequently.

4. 4

   Simmer the chilli

   Add the chopped tomatoes, stock cube and kidney beans with all the liquid from the tin. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.

5. 5

   Finish and serve

   Stir in the chopped fresh coriander after the 15-minute simmer. Serve with plain rice and/or your preferred Tex-Mex accompaniments, with extra coriander for garnish.

What is chilli con carne?

Chilli con carne is a chilli-seasoned stew of meat, usually beef, with a rich sauce. It is associated with Tex-Mex cooking, where Mexican and US food traditions meet.

This quick version uses tinned tomatoes and beans for a straightforward one-pan supper. Smoked paprika, cumin and oregano give the sauce savoury depth, while fresh coriander brightens it at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 394 calories, 38g protein, 37g carbs, 11g fat.

The beef mince provides most of the protein and contributes fat, while the beans and tomatoes supply carbohydrates; rice served alongside adds further carbohydrates. For a balanced plate, serve a portion with a generous helping of vegetables or salad and choose a rice portion that suits your appetite.

Building the flavour

Softened vegetables: cooking the onion and pepper gently under a lid helps them become tender before the meat goes in. Keep the heat moderate so they soften without catching or browning.

Spices: briefly frying the garlic and dried spices lets their aromas come through. Stir continuously during this short stage so the garlic does not scorch.

Getting the mince right

Browning: turn up the heat before adding the beef and break it into small pieces with a wooden spoon. Stir often, aiming for browned mince rather than large clumps.

Pan space: a wide, deep pan gives the mince room to cook evenly and leaves space for the sauce and beans. If the pan is crowded, the meat may release liquid before it browns.

The sauce and beans

Tomatoes and stock: the chopped tomatoes form the base of the sauce, and the stock cube adds savoury seasoning. Crumble the cube into the pan so it can dissolve as the chilli simmers.

Bean liquid: this recipe adds the kidney beans with the water from the tin, which becomes part of the sauce. Keep the simmer gentle for the full 15 minutes so the flavours combine.

Choosing the heat level

Chilli flakes: one teaspoon gives the dish its heat, and the recipe allows for more if you prefer a hotter chilli. If serving people with different preferences, keep the base moderate and offer extra chilli at the table.

Seasoning: salt and pepper are added to taste, so check the sauce near the end. The stock cube contributes saltiness, making it sensible to taste before adding much more.

When it is ready

Timing: the vegetables take 3–5 minutes, the mince another 3–5, and the sauce simmers for 15 minutes after it comes to the boil. The finished chilli should be hot throughout, with the beans warmed and the sauce cohesive.

Finish: stir in the fresh coriander after cooking rather than simmering it for the full time. This keeps its fresh, herbal flavour noticeable in the finished dish.

What to serve alongside

Rice: plain rice makes an easy base for the chilli and catches the tomato sauce. Serve it alongside rather than stirring it into the pan.

Tex-Mex sides: add accompaniments such as tortilla chips or a simple salad if you want more variety at the table. Extra chopped coriander makes a fresh garnish.

Recipe notes & tips

• Dice the onion and pepper evenly so they soften at a similar rate.
• Use a wooden spoon to break the mince into small pieces as it browns.
• Stir often while frying the garlic and spices to prevent them catching.
• Add the kidney bean liquid along with the beans, as directed, for the sauce.
• Taste the chilli before adding salt because the stock cube is already seasoned.
• Keep extra coriander aside to garnish each serving.

Variations

• Use black beans: swap them for the kidney beans if you prefer.
• Adjust the heat: add more chilli flakes for a hotter sauce.
• Add extra vegetables: include more diced pepper for additional texture.
• Serve with tortillas: use them alongside the chilli instead of rice.
• Add a fresh side: serve with a simple salad to contrast with the warm, spiced sauce.

Common mistakes to avoid

• Browning the vegetables: keep the pan covered over gentle heat so they soften without colouring.
• Pale mince: raise the heat and stir frequently until the beef is browned before adding the spices.
• Scorched garlic: lower the heat and stir the garlic and spices often during their 2-minute fry.
• Discarding the bean liquid: add all the liquid from the tin as the recipe directs.
• Boiling hard: reduce the heat after bringing the mixture to the boil and let it simmer gently for 15 minutes.
• Overcooking the coriander: stir it in after the simmer so its fresh flavour remains.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a saucepan over a gentle heat or in the microwave until piping hot throughout, stirring to heat evenly.

Frequently asked questions