Ingredients
- 1 large onion
- 1 red pepper
- 2 garlic cloves
- 1 tbsp oil
- 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
- 1 tsp paprika
- 1 tsp ground cumin
- 500g lean minced beef
- 1 beef stock cube
- 400g can chopped tomatoes
- ½ tsp dried marjoram
- 1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
- 2 tbsp tomato purée
- 410g can red kidney beans
- plain boiled long grain rice, to serve
- soured cream, to serve
Method
- STEP 1
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- STEP 2
Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- STEP 3
Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- STEP 4
Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- STEP 5
Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- STEP 6
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- STEP 7
Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- STEP 8
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- STEP 9
Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- STEP 10
Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- STEP 11
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- STEP 12
Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- STEP 13
Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- STEP 14
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- STEP 15
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- STEP 16
Serve with soured cream and plain boiled long grain rice.
Recipe tips
Serving suggestions for chilli con carne
Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.
What to serve with chilli con carne
This versatile dish works well with a variety of sides.
- Nachos add some crunchy texture and act as a good dipping material.
- If your chilli is extra spicy, then a bowl of coleslaw brings a cooling element.
- Add a fresh salad for a light side - try our colourful Mexican corn salad or avocado and black bean salad.
- For those with a big appetite, then potato wedges or loaded potato skins are good options for padding out the meal.
Tip to increase the flavour
Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much – you don’t want to be able to identify the flavour of the chocolate.
Try our vegan chilli recipe from our sister title olivemagazine.com/vegan-chilli.
Recipe from Good Food magazine, May 2002
FAQs
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
How can I improve my chilli con carne flavor? ›
The secret ingredient for chilli – chocolate
Dark chocolate adds a touch of bitterness and a depth of flavour to the sauce. We use 25g containing 70-80% cocoa solids.
How do you get the depth of Flavour in chili con carne? ›
In this recipe, red wine, Worcestershire sauce and beef stock add depth of flavour and some sweetness, but you can also add a square or two of dark chocolate at the end. Also, browning the meat thoroughly will add lots of flavour (see the technique video at the bottom of the page for tips on how to brown meat).
What gives chilli con carne its flavour? ›
Best Herbs And Spices For Chilli Con Carne
- Smoked paprika. Smoked paprika is an essential spice in any chilli recipe. ...
- Ground cumin. It's hard to imagine Mexican chilli con carne without cumin. ...
- Garlic powder. ...
- Onion powder. ...
- Oregano. ...
- Marjoram. ...
- Ground coriander. ...
- Chilli powder.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
What ingredient will change your chili forever? ›
Another ingredient that will change your chili forever is chocolate. It balances out the spicy edge with its signature bittersweet tone. Together, they infuse the chili with a unique complexity.
How do I add more depth of flavor to chili? ›
Here are some of the most common (and most effective) flavor boosters to add to your chili recipe.
- Booze (Beer, Wine, or Liquor) ...
- Liquid Smoke. ...
- Brine or Vinegar. ...
- Soy Sauce. ...
- Fish Sauce. ...
- Worcestershire Sauce. ...
- Coffee or Espresso Powder. ...
- Chocolate.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
What is the difference between chili and chili con carne? ›
What's the Difference Between Chili and Chili Con Carne? Simply put, chili can be made from chicken, turkey, sweet potato, vegetarian, ground round, corn, beans – there truly are just about endless possibilities. Chili con carne, however is made with meat; 'con carne' translates directly from Spanish to 'with meat'.
How to jazz up a chili con carne? ›
Use pinto or black beans
If using traditional kidney beans feels old hat, have fun with using pinto, cannellini or black beans for a twist on a regular chilli con carne. This trio of beans retain their structure but become creamier in the middle as they cook, adding texture and substance to your chilli.
Add a hit of soy sauce, Worcestershire, or tamari. These salty, savory powerhouses won't dominate or change the flavor of your chili so much as amplify what's there. Start with one tablespoon, stir, and taste before you add another.
Should chili be thick or soupy? ›
Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.
What secret ingredient will deepen the flavor of your chili? ›
Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.
How do you fix bland chili con carne? ›
How to make bland chili taste better - Quora. Add garlic, cumin, and probably more salt. Chipotle chili powder is really nice in chili. Just add a little at a time until it tastes the way you want it too.
What can I add to a can of chili to make it taste better? ›
Professional chefs shared their favorite ways to turn a can of chili into a tastier option. Cocoa, beer, and cinnamon are ingredients that'll boost the flavor of your dish.
How do you make can chili taste better? ›
Mix in cocoa for a deeper flavor.
Sometimes canned chili can lack flavor, but Dunleavy said cocoa powder can add a new level of richness. "Similar to a mole sauce, unsweetened cocoa will deepen the flavor of chili," Dunleavy said. "You don't need much — start with a dash and add more if desired."
What is the most important spice in chili? ›
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
Why would you put vinegar in chili? ›
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
How do you make chili taste more meaty? ›
In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.
