This easy chilli con carne recipe is a hearty stew with Mexican spices, tender beef mince, kidney beans, and a rich tomato base. Perfect for a midweek dinner, it’s a one-pot wonder and an all-time family favourite.
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a medium flameproof heavy-based pan over high heat. Cook mince, stirring, to break up lumps, until browned. Remove mince from pan.
Lower the heat to medium; add remaining oil and cook onion, garlic, chillies and spices until the onion is soft.
Return mince to pan; stir in tomato paste, tomatoes and kidney beans. Season with salt and freshly ground black pepper. Stir in stock then bake, covered, for 45 minutes. Top with coriander and serve with rice, sour cream and lime wedges.
Key ingredients in chilli con carne
Lean beef mince: It’s a protein-rich and flavoursome staple that’s budget-friendly, versatile and easy to cook.
Kidney beans: A medium-size red bean, slightly floury in texture yet sweet in flavour.
Tinned tomatoes: This is the base of the sauce, so choose good-quality tinned chopped tomatoes for the best flavour.
Chilli powder: Adds signature heat and a smoky undertone, adjust to suit your family’s heat tolerance.
Ground cumin: This common spice has a warm, earthy, and slightly nutty flavour.
Long green chillies: Green chillies are any unripened chilli, and also some particular varieties that are ripe when green, such as jalapeño andhabanero.
What to serve with chilli con carne
Serve with fluffy rice, crunchy corn chips or on top of baked potatoes – just don’t forget the guacamole, sour cream and a squeeze of fresh lime.
Is this recipe freezer-friendly?
Chilli con carne is a fantastic make-ahead meal that retains its rich, hearty flavour even after freezing.
Divide cooled chilli con carne into meal-sized portions in freezer-safe containers, leaving some space at the top for expansion.
Thaw frozen chilli con carne in the fridge overnight, and reheat in a saucepan over low-medium heat, stirring, until piping hot.
