Chilli Con Carne recipe
Chilli Con Carne
![]() | ![]() |
![]() | ![]() |
![]() | ![]() |
Tip ~This chilli is fairly mild, but can easily be made hotter by adding more chilli powder and flakes.The flavour is improved if prepared a day ahead of serving.
Ingredients
2 tablespoons sunflower oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 red pepper, cored and chopped
450g / 1lb beef mince
1 teaspoon chilli flakes
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
300ml / ½ pint red wine
1 tablespoon Worcestershire sauce
400g chopped tomatoes
Salt and pepper
400g red kidney beans, rinsed and drained
Method:
- Heat the oil in a large frying pan, add the onion, garlic, red pepper and cook gently for 5 minutes.
- Add the beef mince to the pan, stirring to break it up and cook over a high heat for 5 minutes or until browned.
- Stir in the chilli powder and flakes, cumin and coriander, then cook for 2 minutes. Add the red wine and simmer for 2 minutes.
- Stir in the Worcestershire sauce and chopped tomatoes, and seasoning, then cook for 30 minutes.
- Add the kidney beans to the mixture and cook for a further 20 minutes.
- Serve the chilli with rice, or piled on top of baked potatoes. Sprinkle with grated cheese and serve with soured cream or guacamole.