A bowl of chili with kidney beans, ground meat, tomatoes, and garnished with cilantro, served alongside white rice.

Chilli Con Carne Recipe

High in protein, budget friendly, great for batch cooking, and an easy to reheat classic. One of my favourite dishes.

Chili Con Carne Recipe

  • Prep time- 10 mins.

  • Cooking time- 60 mins.

  • Total time- 1 hour 10 mins.

  • Serves- 6-4 servings.

This chili con carne is delicious and definitely my favourite and comes courtesy of the BBC good food website. This dish will provide 4-5 servings so is great for batch cooking for lunch. I serve it with about 100 grams of rice (25 grams of carbs), and as always try and add a bit of green bitter cooked veg to accompany it for optimal nutritional content.

Ingredients

  • 1 large onion chopped

  • 1 Red Pepper chopped

  • 1 table spoon of olive oil

  • 2 cloves of garlic chopped

  • 1 teaspoon of hot chilli powder

  • 1 teaspoon of groun cumin

  • 1 teaspoon of parika

  • 500-g of beef mince

  • 300-ml of beef stock

  • 1 tin of chopped tomatoes

  • Half a teaspoon for dried marjoram

  • A 1-cm piece of dark chocolate

  • 2 tablespoons of tomato puree

  • 1 tin of kidney beans

For Serving

  • 125 grams of cooked rice

  • A portion of green bitter veg like broccoli or kale to accompany.

Method

  1. Heat 1 tablespoon of olive oil on a low to moderate heat and cook onions for 5 mins until they become soft and clear.

  2. Next add the garlic, red pepper, 1 heaped tsp hot chili powder or 1 level tbsp mild chili powder, 1 tsp paprika and 1 tsp ground cumin.

  3. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

  4. Turn the heat up a bit, add the meat to the pan break it up, cook for 5 mins until meat is browned.

  5. For the sauce add 300-ml of beef stock into the pan with the mince mixture and stir well.

  6. Add the tin of chopped tomatoes, ½ tsp dried marjoram, dark chocolate, 2 table spoons of tomatoe puree, some salt salt and pepper, and stir well

  7. 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.

  8. Once and a while check the pan and give a good stir so it doesn’t stick to the base.

  9. Drain and rinse the tin of red kidney beans and add them to pan Give the pan a good stir and bring to the boil again, let it gently simmer without the lid for another 10 minutes, adding a little more water if it looks too dry.

  10. Taste and give extra seasoning if required.

  11. Serve with a side of green veg and approximately 100 grams of rice.