Best basic chilli con carne

Basic_Chilli con carne Easy Food

Serves 6

2 tbsp olive oil
2 onions, chopped
5 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
2 x 500g packs of beef mince
Salt and black pepper
2 tbsp ground cumin
2 tbsp dried oregano
2 tsp smoked paprika
1 tsp cinnamon
2 bay leaves
Pinch of cayenne pepper
3 tbsp tomato purée
100ml red wine
2 x 400g tins of plum tomatoes
1 tbsp balsamic vinegar
400ml beef stock
1 x 400g tin of kidney beans, rinsed and drained

  1. Heat the olive oil in a large pot over a medium heat. Cook the onions for 5-6 minutes until softened. Add the garlic and chillies and cook for one minute longer.
  2. Add the beef and turn the heat to medium- high. Season with salt and pepper and cook for 6-7 minutes until no pink parts remain, breaking up any lumps with a wooden spoon.
  3. Add the cumin, oregano, paprika, cinnamon, bay leaves, cayenne pepper and tomato purée and cook for two minutes, stirring.
  4. Add the wine and allow to bubble for 2-3 minutes, scraping up any sticky bits from the bottom of the pan using a wooden spoon. Add the plum tomatoes and crush them against the side of the pot using the back of your wooden spoon.
  5. Add the stock and beans. Season to taste with salt and pepper and bring to a boil, then turn the heat to low. Cover with a lid and simmer gently for one hour.
  6. Remove the lid and simmer for another 30 minutes or until slightly thickened. Discard the bay leaves before serving.

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Per Serving 427kcals, 16.1g fat (4.8g saturated), 12.6g carbs (5.6g sugars), 53.8g protein, 3.2g fibre, 0.548g sodium

TOP TIP: Chilli tastes better the day after being cooked as the flavours have had time to develop.