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Clean recipe · dontgobaconmyheart.co.uk

The BEST Chilli Con Carne

This recipe has been tested over many years to create a rich, spicy and DELICIOUS chilli con carne that you'll make over and over again! I recommend giving the notes section a quick read before getting started for best results.

Original recipe: dontgobaconmyheart.co.uk

Yield:
6 servings
Prep:
20 min
Cook:
110 min
Total:
130 min
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The BEST Chilli Con Carne

Ingredients

  1. Olive Oil, (as needed)
  2. 1 large White Onion, (finely diced)
  3. 1 large Red Pepper (Capsicum/Bell Pepper) (finely diced)
  4. 3 large cloves of Garlic, (finely diced)
  5. 2.2lbs / 1kg Ground/Minced Beef ((see notes))
  6. 2 heaped tbsp Tomato Puree ((Tomato Paste in US))
  7. 1 cup / 240ml Red Wine, ((see notes))
  8. 2x 14oz/400g cans Chopped Tomatoes
  9. 2x 14oz/400g cans Kidney Beans, (drained)
  10. 3 tbsp Worcestershire Sauce
  11. 2 Beef Stock Cubes ((Beef Bouillon))
  12. 2 tbsp EACH: Paprika, Cumin, Chilli Powder ((see notes))
  13. 1 tsp EACH: Oregano, Ground Coriander, Sugar, Salt ((or to taste))
  14. 1/2 tsp Black Pepper
  15. Rice
  16. Grated Cheddar Cheese
  17. Lime Wedges
  18. Sour Cream
  19. Fresh Coriander (Cilantro)

Instructions

  1. Add a splash of oil to a large deep pot over medium heat. Add the onion, red pepper & garlic and fry until they begin to soften and take on a tinge of golden colour.
  2. Add in the beef, break it up with your wooden spoon and continue to fry over medium heat until browned all over. Stir in 2 heaped tbsp tomato paste then deglaze with red wine. Allow to simmer for a few mins to allow the meat to soak in the wine.
  3. Add the canned chopped tomatoes. Fill each can halfway up with water, swill, then add that in too. Add in the drained kidney beans, 2 beef stock cubes, 3 tbsp Worcestershire sauce, 2 tbsp cumin, paprika, chilli powder, 1 tsp oregano, ground coriander, salt & sugar and 1/2 tsp black pepper.
  4. Give it a good stir as you bring to a simmer, making sure everything is well blended. Once simmering pop on the lid, turn down the heat to low and allow it to bubble away for 1 hour 30mins, stirring occasionally. I know it seems a long time but it truly makes a difference.
  5. Take off the lid and allow to simmer until the sauce thickens to your desired consistency - 5-10 mins or so, depending on how much it has already reduced (keep simmering longer to thicken if needed - just keep simmering, it will thicken, I promise). Adjust seasoning/spice with chilli powder, salt, sugar and black pepper if needed.
  6. Serve over rice with cheese, a dollop of sour cream, a sprinkle of fresh coriander and a squeeze of lime juice!