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Chilli Con Carne

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A classic, hearty chilli con carne that’s easy to make and perfect for weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red chilli, finely chopped (optional)
  • 1 lb (500 g) ground beef
  • 1 tablespoon tomato paste
  • 1½ teaspoons ground cumin
  • 1½ teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 beef bouillon cube, crumbled
  • 14 oz (400 g) canned diced tomatoes
  • 14 oz (400 g) canned red kidney beans, drained and rinsed
  • 1 teaspoon sugar
  • ½ cup water
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley, chopped for garnish

Instructions

  1. Heat a large skillet or heavy-bottomed pan over medium-high heat. Add olive oil.
  2. Add the chopped onion and cook until translucent, about 3 minutes.
  3. Mix in the minced garlic and chopped red chilli, cooking for another minute until fragrant.
  4. Add the ground beef, breaking it up with a spoon, and cook until fully browned. Drain excess fat if necessary.
  5. Stir in tomato paste, cumin, paprika, oregano, chili powder, and beef bouillon; cook for 2 minutes.
  6. Pour in canned tomatoes, drained kidney beans, sugar, and water. Season with salt and pepper, stirring to combine.
  7. Bring the mixture to a gentle simmer. Cover and let simmer gently for 30 minutes.
  8. Remove the lid and simmer uncovered for another 10–15 minutes to thicken the sauce. Taste and adjust seasoning before serving.
  9. Serve immediately with accompaniments and garnish with chopped cilantro or parsley.

Notes

Chilli stores well and can be frozen for up to 3 months. Reheat gently before serving.

Find it online: https://www.mealbreeze.com/classic-chilli-con-carne/