A quick chili con carne: ground beef with peppers, corn and chilli beans in a rich tomato sauce, ready in just over 25 minutes. Season it to taste with paprika, cumin and chilli flakes, and sour cream, tortilla chips and grated cheese come standard on the side. Extra portions freeze well, so feel free to make a double batch.
Chili con carne
Chili Con Carne
Chili con carne
Chili Con Carne
Method
01
Cook the base
Peel and finely chop the onions and mince the garlic. Heat the olive oil in a large pan and cook the onion and garlic over medium heat until translucent.
02
Toast the spices
Stir in the paprika, cumin and chilli flakes and cook for 1 minute until fragrant.
03
Brown the beef
Add the beef and cook until browned, breaking it up into small pieces with a spatula.
04
Add the vegetables
Add the pepper and corn and cook for 2 minutes.
05
Simmer
Add the chilli beans and chopped tomatoes, bring to the boil and simmer gently for 15 minutes. Season with salt.
06
Serve
Ladle the chili into bowls and serve with sour cream, tortilla chips and grated cheese.
Tips & notes
Use canned beans with little added salt and rinse them well. Sour cream, tortilla chips and grated cheese contain milk.
Chef's tip
Toast the spices briefly with the onion and garlic before adding the tomato: it brings out more flavour.
Variations
- Extra spicy: add a finely chopped red chilli or extra chilli flakes.
- Vegetarian: replace the ground beef with a vegetarian mince substitute or extra beans.
- With rice or in a wrap: the chili is also great served with rice or in a tortilla wrap.
Contains:
Milk
