Good Old Chilli Con Carne Recipe

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This Good old chilli con carne is a hearty and classic recipe, which is made with quality minced beef and red kidney beans. It’s the perfect weeknight dinner, ready in about 1 hour and 30 minutes.

Good Old Chilli Con Carne Ingredients

2 medium onions
2 cloves of garlic
2 medium carrots
2 sticks of celery
2 red peppers
olive oil
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
2 x 400g tins of plum tomatoes
500g quality minced beef
½ a bunch of fresh coriander (15g)
2 tablespoons balsamic vinegar

How To Make Good Old Chilli Con Carne

Prep the vegetables: Peel and finely chop the onions, garlic, carrots, and celery. Halve the red peppers, remove the stalks and seeds, and roughly chop them.
Sauté the base: Heat 2 tablespoons of oil in a large casserole pan over a medium-high heat. Add the chopped vegetables, chilli powder, cumin, and cinnamon, along with a good pinch of sea salt and black pepper. Cook for 7 minutes, stirring regularly, until the vegetables have softened.
Combine the chilli: Drain the chickpeas and kidney beans and add them to the pan. Tip in the tinned tomatoes, breaking them up with the back of a spoon, then pour in one empty tin’s worth of water. Add the minced beef, breaking up any larger chunks.
Simmer until rich: Pick the coriander leaves and set them aside for later. Finely chop the coriander stalks and add them to the pan with the balsamic vinegar. Season again, bring to a boil, then reduce the heat to low. Simmer with the lid slightly ajar for 1 hour, or until the chilli has thickened and reduced.
Serve: Taste the chilli and adjust the seasoning if needed. Serve hot with your favorite sides and sprinkle over the reserved coriander leaves.

Recipe Tips

How to control the spice level? This recipe is mildly spiced. For more heat, you can add another teaspoon of chilli powder or a finely chopped fresh red chilli along with the vegetables.
Can I make this in a slow cooker? Absolutely. Sauté the vegetables and spices on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I use different beans? Yes, this recipe is very flexible. You can use all kidney beans or swap the chickpeas for pinto beans or black beans.
How can I make the flavor even richer? The recipe is great as is, but for an extra depth of flavor, you can add a square of dark chocolate or a teaspoon of cocoa powder along with the spices.

What To Serve With Chilli Con Carne

This classic dish is versatile and pairs perfectly with a variety of sides.

Fluffy white rice or couscous
A baked jacket potato
A hunk of crusty bread
A dollop of sour cream or plain yoghurt
Grated cheddar cheese and wedges of lime

How To Store Chilli Con Carne

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
Freeze: This chilli freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chilli Con Carne Nutrition Facts

Serving Size: 1 serving
Calories: 480 kcal
Fat: 20g
Carbohydrates: 35g
Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why add cinnamon to chilli?

Cinnamon is a classic ingredient in many authentic chilli recipes. It adds a wonderful warmth and depth of flavor that complements the other spices without making the dish taste sweet or cinnamon-y.

Do I need to brown the mince separately?

This recipe uses a simple, one-pot method where the mince is added directly to the sauce to simmer. This results in very tender meat. If you prefer the texture of browned mince, you can fry it off after the vegetables, drain the fat, and then proceed with the recipe.

Can I use a different meat?

Yes, you could substitute the minced beef with minced turkey or even a vegetarian mince substitute for a meat-free version.

Try More Recipes:

Course: DinnerCuisine: Tex-MexDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

480

kcal

A classic, hearty, and deeply flavorful one-pot chilli packed with beef, beans, and vegetables, gently spiced with cumin and cinnamon.

Ingredients

2 onions, 2 cloves garlic, 2 carrots, 2 celery sticks, 2 red peppers
1 heaped tsp each: chilli powder, ground cumin, ground cinnamon
1 x 400g tin each: chickpeas & red kidney beans
2 x 400g tins plum tomatoes
500g quality minced beef
½ bunch fresh coriander
2 tbsp balsamic vinegar
Olive oil, salt, pepper

Directions

Finely chop all the vegetables. Sauté them in a large casserole pan with the spices and seasoning for 7 minutes until soft.
Drain the beans and add them to the pan with the tinned tomatoes and one tin of water.
Add the minced beef, chopped coriander stalks, and balsamic vinegar.
Bring to a boil, then reduce the heat to low and simmer with the lid slightly ajar for 1 hour.
Check the seasoning and serve hot, garnished with the reserved coriander leaves.

Notes

This recipe makes enough for six, and the leftovers are fantastic, so it’s great for batch cooking.
Don’t be afraid to chop your vegetables quite finely; they will meld beautifully into the rich sauce.
The balsamic vinegar adds a lovely depth and tang that balances the richness of the beef.
This is a “principal recipe” that can be easily adapted with different meats or beans.