Pittige Chili con Carne

Ingredients

• 500 gbeef mince
• 1 largeonion, finely chopped
• 3 clovesgarlic, finely chopped
• 1red chilli
• 1green chilli
• 2 tspsmoked paprika
• 2 tspground cumin
• 1 tspchilli powder
• 0.5 tsp, or more to tastecayenne pepper
• 1 tspdried oregano
• 2 tbsptomato purée
• 1 tin (400 g)peeled tomatoes
• 1 tin (400 g), drainedkidney beans
• to tastesalt and pepper
• a splashsunflower oil
• to servesour cream, fresh coriander and naan bread or rice

Instructions

1. 1

   Prepare the chillies

   Finely chop the onion and garlic. Remove the seeds from the red and green chillies for a milder result, or leave them in for more heat, then slice the chillies into thin rings.

2. 2

   Soften the onion

   Heat a splash of sunflower oil in a frying pan over a medium heat. Add the onion and cook for 3 minutes, until soft and translucent.

3. 3

   Add garlic and chillies

   Stir in the garlic and sliced chillies, then cook for 1 minute.

4. 4

   Brown the beef

   Turn the heat up high and add the beef mince. Break it up and cook until browned, letting it colour well.

5. 5

   Toast the spices

   Add the smoked paprika, cumin, cayenne, chilli powder and oregano. Stir well and cook for 1 minute, until fragrant.

6. 6

   Add tomatoes and beans

   Crush the peeled tomatoes with your hands or a spoon, then add them to the pan with the tomato purée and kidney beans. Stir together and season with salt and pepper.

7. 7

   Simmer and serve

   Turn the heat to low and place a lid on the pan slightly ajar. Simmer for 30 minutes, stirring occasionally, until the sauce thickens and the flavours meld. Taste and add more cayenne if desired. Serve with rice or naan, topped with sour cream, fresh coriander and, if you like, extra chilli rings.

What is chilli con carne?

Chilli con carne means “chilli with meat” and is a hearty, spiced meat stew associated with Mexican-American and Texan cooking. Recipes vary widely, but beef, chillies and a slow-cooked sauce are common features.

This version builds flavour by browning the mince and briefly cooking the spices before adding tomatoes and kidney beans. Fresh red and green chillies give it a lively heat, while sour cream offers a cool contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 35g protein, 31g carbs, 21g fat.

The beef contributes most of the protein and much of the fat, while the kidney beans and tomatoes provide most of the carbohydrates. Rice or naan adds further carbohydrate, and sour cream adds fat; serve with a generous portion of vegetables alongside if you want to balance the plate.

Build flavour in the pan

Browned beef: give the mince room to colour rather than stirring it constantly. That browning brings a deeper savoury taste to the finished sauce.

Toasted spices: cook the paprika, cumin, cayenne, chilli powder and oregano for a minute before adding the wet ingredients. Stir as they heat so they become fragrant without catching.

Choose your heat

Fresh chillies: removing their seeds makes the chilli milder; leaving the seeds in keeps more of their heat. Slice them thinly so they distribute through the mince.

Cayenne: start with the stated half teaspoon, then taste after simmering and add more if you want a sharper kick. The heat can seem stronger as the sauce reduces.

Get the sauce texture right

Tomatoes: crush the peeled tomatoes before adding them so they break down more evenly into the sauce. The tomato purée adds extra depth.

Simmering: keep the pan at a gentle simmer with the lid slightly ajar for 30 minutes. Stir occasionally and look for a thicker sauce that clings to the beef and beans.

Serve it your way

Rice: serve the chilli over rice to soak up the tomato sauce. Naan is another option for scooping up each mouthful.

Toppings: add sour cream and fresh coriander just before serving, with extra chilli rings if wanted. Their cool, fresh flavours balance the rich, spicy stew.

Make the simmer count

The recipe gives the chilli 30 minutes to thicken and develop flavour after the tomatoes and beans go in. Keep the heat low and check that it is not sticking to the base of the pan.

If it is still looser than you prefer at the end of the simmer, continue cooking gently with the lid ajar, stirring from time to time.

Recipe notes & tips

• Remove the chilli seeds before slicing if you prefer a gentler heat.
• Let the mince brown well before adding the spices for a deeper savoury flavour.
• Stir the spices constantly during their brief cooking so they do not catch.
• Keep the lid slightly ajar during simmering to help the sauce reduce.
• Taste the chilli near the end before adding more cayenne.
• Drain the kidney beans before adding them to the pan.

Variations

• Milder chilli: remove the fresh chilli seeds and use less cayenne.
• Extra beans: add another drained tin of kidney beans for a more bean-forward bowl.
• Smokier flavour: add a little extra smoked paprika, tasting as you go.
• More vegetables: stir diced peppers into the pan with the onion.
• Fresh finish: scatter extra coriander over the chilli just before serving.

Common mistakes to avoid

• Crowding the mince: it may steam rather than brown; let it cook undisturbed in patches before breaking it up.
• Burning the spices: they can turn bitter; stir them for just 1 minute over the heat.
• Skipping the simmer: the sauce will be thinner and less melded; give it the full 30 minutes.
• Boiling too hard: the sauce can catch on the pan; keep it at a gentle simmer and stir occasionally.
• Adding too much heat at once: chillies vary; begin with the listed amounts and adjust after tasting.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat in a saucepan over a low heat until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions