Chilli con Carne
A good chilli con carne is thick, smoky and only as hot as you want it. Browned beef mince is simmered with onion, pepper, chilli powder, cumin and smoked paprika in tomatoes and stock, with kidney beans added for the last 10 minutes. This version serves four with plain rice and takes about 70 minutes, mostly unattended simmering, and it tastes even better the next day.
- Total
- 1 h 10 min
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 4
- Per serving
- 620kcal
Getting the heat and thickness right in chilli con carne
Chilli powder varies widely between brands, so start with 1 tsp of a mild or medium one and taste at the end. Chilli con carne is a Tex-Mex dish from the American south-west, and British versions almost always add kidney beans and are served with rice. The thickness depends on the last 10 minutes. A watery chilli can be reduced with the lid off, while a dry one loosens with a splash of water or stock. Cook the mince until there is no pink left, because it needs to be steaming hot all the way through.
Chilli con carne: the method
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- Soften the vegetables Heat the oil in the large pan over a medium heat. Fry the onion and pepper for , stirring now and then, until soft. Add the garlic and cook for 30 seconds.
- Brown the mince Turn the heat up to medium-high, add the mince and break it up with the spoon. Fry for , until it has browned all over with no pink left and any liquid has cooked off.
- Toast the spices Stir in the chilli powder, cumin, paprika and tomato purée and cook for , stirring, until they smell fragrant. Keep the heat moderate so the spices do not burn.
- Simmer Add the chopped tomatoes and stock, bring to the boil, then lower the heat and simmer with the lid half on for , stirring occasionally, until the sauce starts to thicken.
- Add the beans and cook the rice Stir in the kidney beans and simmer for another , uncovered. Meanwhile, cook the rice in the medium pan following the packet instructions, usually , then drain and cover.
- Rest and serve Take the chilli off the heat and leave it to stand for . Taste and add salt and more chilli if needed. Spoon over the rice and top with soured cream and coriander, if using.
What to serve with chilli con carne
Plain rice is the classic, but a jacket potato or some crusty bread works just as well. A spoonful of soured cream and a scatter of coriander balance the heat. For other quick Tex-Mex style dinners with beef mince, try burritos with beef or quesadillas with beef.
Common problems and fixes for chilli con Carne
- The chilli is watery.
- Take the lid off and simmer for another 5–10 minutes, stirring now and then. You can also mash a few of the kidney beans against the side of the pan with the back of a spoon to thicken the sauce.
- The mince is grey and boiled rather than browned.
- The pan was too full or too cool. Use a wide, heavy pan, add the mince in two batches if needed, and let it sit for a minute or two between stirs so it picks up colour.
- The spices taste harsh and bitter.
- Ground spices burn easily. Cook them for only 1 minute with the tomato purée, then add the tomatoes straight away. A pinch of sugar will soften a sharp, acidic sauce.
- It is too hot for some of the family.
- Start with 1 tsp of mild chilli powder and add more at the end, once you can taste it. Soured cream on the side cools the heat.
Frequently asked questions about chilli con Carne
Can I freeze it, and how long does it keep?
Yes. Cool the chilli quickly, chill within an hour and keep it in the fridge for up to 3 days. It freezes for up to 3 months, so thaw it in the fridge overnight and reheat it until steaming hot all the way through. Cool cooked rice quickly too, keep it in the fridge for no more than a day and reheat it only once.
Can I use other beans?
Yes. Black beans or pinto beans work just as well as kidney beans, and a tin of mixed beans in water can be used. Always drain and rinse tinned beans first.
Can I swap the beef for another mince?
Yes. Turkey or pork mince both work. Both are leaner, so add a little extra oil and make sure they are cooked until no pink remains.
How do I make it richer?
Simmer it for an extra 15 minutes with the lid off, or stir in a square of dark chocolate at the end. It also tastes better the day after, once the flavours have settled.
How did you like the recipe?
4.8 / 5 · 39 ratings
