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Classic Chilli Con Carne

Print Recipe
Course Main Course
Cuisine Mexican
Keyword Batch Cooking, Chilli Con Carne, Las Vegas Stories, One Pot Meal
Servings 4 (with leftovers)

Ingredients

  • 500 g Beef Mince 15-20% fat is best for flavour.
  • 1 Onion diced.
  • 2 Garlic Cloves crushed/chopped.
  • 1 tbsp Tomato Puree.
  • 1 tsp Cumin.
  • 1 tsp Chilli Powder Mild or Hot, depending on the kids.
  • 1 Cinnamon Stick The secret weapon.
  • 400 g Passata or Chopped Tomatoes.
  • 1 Beef Stock Cube.
  • 1 tin Kidney Beans drained and rinsed.
  • Salt & Pepper.
  • Long Grain Rice to serve.

Instructions

  • The Base: Heat a splash of oil in a large pot. Fry the onions gently for 5 minutes until soft. Add the garlic for the last minute (don't burn it!).
  • The Meat: Turn the heat up. Add the beef mince. Break it up with a wooden spoon and fry until it is all brown and there is no pink meat left. (It's fine to leave, but really let it go dark will add the flavour)
  • The Spice: Add the Cumin, Chilli Powder, and Tomato Puree.
  • Chef Tip: Fry this for 1-2 minutes. Cooking the spices and the puree releases the oils and gets rid of the bitter/dusty taste.
  • The Sauce: Pour in the Passata. Crumble in the Beef Stock Cube. Drop in the Cinnamon Stick.
  • The Simmer: Bring it to a boil, then turn the heat down low. Put the lid on and let it bubble gently for 30 minutes, but the longer the better (If it gets too dry, add a splash of water).
  • The Beans: After 30 mins, tip in the drained Kidney Beans. Cook for another 10 minutes (we put them in late so they don't turn to mush - but in reality I chuck them in whenever)
  • The Rice: While the beans warm through, rinse your rice and boil it according to the packet instructions.
  • Serve: Fish out the cinnamon stick. Serve a big ladle of chilli over fluffy white rice.

Notes

Serving Suggestion: If you want to go full Tex-Mex, add a dollop of sour cream, some grated cheddar, and a handful of tortilla chips on the side.