This is a practical, adaptable chilli built from minced beef, kidney beans, tomatoes and pantry spices. It makes four generous portions and can be cooked ahead for an easy reheatable dinner.
Cook · Recipe
Chilli con Carne
A straightforward chilli con carne with minced beef, kidney beans, tomatoes and warming spices, plus flexible serving and storage notes.
At a glance
Recipe summary
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- Serves 4
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
450 g 1 lb minced beef
425 g 15 oz kidney beans One can, drained and rinsed.
400 g 14 oz chopped tomatoes One can, including the juices.
1 large 1 large onion Finely chopped.
3 cloves 3 cloves garlic Minced.
30 ml 2 tbsp chilli powder Reduce for a milder chilli.
5 ml 1 tsp ground cumin
2.5 ml ½ tsp smoked paprika Optional.
To taste To taste salt and black pepper
How to make it
Method
- Put the 450 g minced beef in a large saucepan over medium heat. Cook for 6 to 8 minutes, breaking it up, until browned. Spoon away excess fat if necessary.
- Add the chopped large onion and cook for about 5 minutes, until softened. Stir in the 3 minced garlic cloves and cook for 30 seconds.
- Add the 30 ml chilli powder, 5 ml cumin and optional 2.5 ml smoked paprika. Stir for 30 seconds so the spices coat the beef.
- Stir in the 400 g chopped tomatoes and the drained 425 g kidney beans. Bring to a gentle simmer.
- Partly cover and simmer for 30 minutes, stirring occasionally. Leave the lid off for the final few minutes if the sauce needs to thicken.
- Season with salt and black pepper, then serve in warm bowls with your chosen toppings or bread.
Useful notes
Equipment
- Large saucepan or casserole
- Wooden spoon
- Can opener
Substitutions
- Replace the minced beef with a plant-based mince or cooked lentils for a meat-free version.
- Use black beans, pinto beans or a mixture of beans instead of kidney beans.
Allergen notes
- The core recipe has no obvious major UK allergens, but check any plant-based mince, spice blend and toppings used.
- Cheese and soured cream toppings contain milk.
Storage
Cool promptly, cover and refrigerate for up to 3 days. Reheat until piping hot throughout. The cooled chilli can also be frozen in portions for up to 3 months.
Tips
- Chilli usually tastes even better after resting overnight, making it useful for advance cooking.
- If it becomes too thick, loosen it with a small splash of water; if it is thin, simmer uncovered.
- Add avocado, grated cheese, soured cream or lime at the table rather than mixing every topping into the pan.