Easy chilli con carne
This rich and comforting chilli con carne combines minced beef, tomatoes, red wine, and warm spices like cinnamon, cumin, and chilli. Simmered until thick and deeply savoury, it offers a robust depth of flavour with just the right amount of heat. Serve steaming hot with rice or warm flatbreads.
Ingredients
- Olive Oil30 ml
- Red wine100 ml
- Worcestershire sauce15 ml
Instructions
5 steps- 1
Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine, if using, and boil for 2-3 minutes.
- 2
Stir in the tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper.
- 3
Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
- 4
Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat and add any extra seasoning if necessary.
- 5
Serve with lime wedges, rice, guacamole, soured cream and a big green salad.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes