The Best But Simple Chilli Con Carne

This easy chilli con Carne recipe is great for any time of the year. A full, beefy flavour with a kick of chilli. What’s not to like? It can be eaten simply on its own or with fluffy basmati rice.

INGREDIENTS

You will need:

• 1 lb Minced Beef
• 1 tin Red Kidney Beans
• 1 tbsp Vegetable Oil
• 2 med Onions
• 1 clove Garlic
• ½ tsp Hot Chilli Powder
• 1 tbsp Flour
• 2 tbsp Tomato Puree
• 2 tins Chopped Tomatoes
• Worcestershire Sauce
• Salt and Pepper

How to make easy Chilli con Carne

• Heat the oil, add the onions, and fry until softened.
• Add the mince and fry until browned. Add the garlic and chilli powder and season to taste.
• Add the flour and stir well. Add the tomato puree and tinned tomatoes. Bring to the boil and add the kidney beans and the Worcestershire sauce.
• Simmer for 30 minutes.

WHAT CAN I ADD TO CHILLI CON CARNE TO MAKE IT SUPER TASTY?

I like to add a good splash of Worcestershire Sauce. It gives it extra depth and tastiness. If you really like your chilli super hot, then definitely add more chilli powder. Is your mouth watering yet?

VEGETARIAN CHILLI CON CARNE

Substitute the beef for soya mince or omit it altogether. Add more seasoning and vegetables if needed.

WHAT DO YOU HAVE WITH CHILLI CON CARNI?

I like it with a dollop of plain yoghurt, especially if I’ve made it too spicy. More additions include:

• Tacos
• Fluffy Basmati Rice
• Flat Breads
• Pancakes
• Jacket Potato
• Chips
• Tortillas
• Mixed green salad
• Plain Yoghurt
• Pasta
• Cheese
• Scrambled egg or omelette
• Lasagne

CHILLI CON CARNI FOR THE SLOW COOKER

Fry your onions as stated in the recipe until softened, fry the mince until browned, and add the flour and tomato puree. Transfer to your slow cooker. Add the remainder of the ingredients. Stir well and slow cook for 7 hours on low.

Can you freeze chilli con carne?

Yes, you can freeze chilli con carne. To do so, place the chilli in an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the chilli in the fridge overnight and reheat it on the stove until warmed through.

Try my Kalette Coleslaw to go on the side.