Mexican chili con carne

Ingredients

• 3onions
• 1red pepper or chilli pepper
• 2 clovesgarlic
• 1courgette
• 1aubergine
• 1yellow pepper
• 2 tbsptomato purée
• 400 gtinned plum tomatoes
• 400 gchilli beans
• 100 mlred wine
• 400 gground beef
• to tasteolive oil
• 2 tspground cumin
• 1 tspcayenne pepper or a very small amount of chilli flakes
• a pinchallspice
• a handfulfresh parsley, coriander and oregano
• to tastegreen Tabasco
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Chop the vegetables

   Finely chop the onions, pepper and garlic. Cut the courgette, aubergine and yellow pepper into pieces about 1 x 1 cm. Cut the tinned tomatoes into pieces too, leaving them a little chunkier if you prefer.

2. 2

   Brown the beef

   Heat olive oil in a pan and sauté the onion until it begins to colour. Add the garlic, pepper, cumin, cayenne and allspice, then stir to combine. Add the ground beef and cook until lightly browned.

3. 3

   Simmer the chilli

   Add the chopped vegetables and stir so they are evenly coated in the spices. Stir in the tomato purée, tomatoes with their juice, chilli beans, red wine and fresh herbs. Pour in 200 ml water and season with salt and pepper. Simmer gently for about 30 minutes, until the vegetables are soft and the sauce has thickened slightly. Taste and add more seasoning or Tabasco if you like.

What is chilli con carne?

Chilli con carne is a dish of meat and chilli cooked together, often with beans and tomatoes. Although it is commonly associated with Tex-Mex cooking, this version takes inspiration from Mexican flavours.

This recipe combines beef and chilli beans with courgette, aubergine and peppers. Cumin, cayenne and fresh herbs build flavour, while a slow simmer gives the vegetables time to soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 28g protein, 36g carbs, 19g fat.

The beef and olive oil contribute much of the fat, while the beef and beans provide most of the protein. Beans, tomatoes and the vegetables supply carbohydrates and fibre. Serve with a green salad or extra non-starchy vegetables if you want to balance the plate without adding another substantial side.

Build flavour in the pan

Aromatics: sauté the onion until it starts to colour before adding the garlic and spices. This gives them a chance to release their aroma in the oil.

Beef: brown the mince lightly before adding the vegetables and liquids. Break it up as it cooks so it distributes evenly through the finished chilli.

Cut the vegetables evenly

Small pieces: aim for roughly 1 cm pieces of courgette, aubergine and yellow pepper so they cook through during the simmer. The tomatoes can be cut more roughly, as the recipe allows.

Keep the pieces similar in size where possible. Larger chunks may need a little longer to become tender.

Simmer until tender

Gentle heat: simmer the mixture for about 30 minutes rather than boiling it rapidly. Stir occasionally to help prevent the thicker sauce from catching on the bottom of the pan.

Doneness: the vegetables should be soft and the sauce slightly thickened. If it still seems thin, continue simmering gently; if it becomes too thick, loosen it with a splash of water.

Season and serve

Final adjustment: taste after simmering, then add more salt, pepper or green Tabasco as needed. The chilli heat is easy to tailor at this point.

To serve: rice, warm tortillas or crusty bread make useful accompaniments. A simple green salad can add a fresh contrast to the rich, spiced sauce.

Recipe notes & tips

• Use a large, heavy-based pan so the chilli has room to simmer evenly.
• Add the cayenne cautiously if you are unsure how hot your pepper is.
• Stir the chilli now and then during its 30-minute simmer.
• Wait until the end to adjust the Tabasco and salt.
• Keep the tomato juice when adding the tinned tomatoes to the pan.

Variations

• Adjust the heat: use chilli flakes instead of cayenne and add them sparingly.
• Change the herbs: use whichever combination of parsley, coriander and oregano you have available.
• Add a fresh topping: scatter chopped coriander over each serving.
• Serve with grains: spoon the chilli over rice for a more filling meal.
• Make it meat-free: replace the beef with extra beans, noting that this changes the original recipe.

Common mistakes to avoid

• Adding all the liquid at once: keep to the stated 200 ml water so the sauce can thicken as it simmers.
• Cutting uneven chunks: make the vegetables roughly 1 cm so they soften at a similar rate.
• Rushing the onion: let it start to colour before adding the garlic and spices.
• Boiling hard: lower the heat to a gentle simmer to cook the vegetables without reducing the sauce too quickly.
• Over-seasoning early: taste at the end before adding more salt, pepper or Tabasco.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan over a gentle heat, stirring until piping hot throughout; add a splash of water if the sauce has thickened in storage.

Frequently asked questions