Chilli con carne
A rich, gently spiced beef and kidney bean chilli that's perfect for feeding a crowd or filling the freezer.
- Prep
- 15 mins
- Cook
- 1 hr 15 mins
- Total
- 1 hr 30 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Chilli con carne
Chilli con carne
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 red pepper, diced
- 2 cloves garlic, crushed
- 500g beef mince
- 1 tsp hot chilli powder, or to taste
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 1 can chopped tomatoes, 400g
- 300ml beef stock, check label for gluten
- 1 can red kidney beans, 400g, drained and rinsed
- 1 square dark chocolate, about 10g, optional
- salt and black pepper, to taste
To serve
- rice, soured cream, grated cheddar and coriander, as you like
Kitchen kit
- Large heavy-based pan or casserole Search Amazon for heavy based casserole pan
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Method
-
Step 1: Soften the veg
Heat the oil in a large pan and cook the onion and pepper over a medium heat for 8 minutes until soft. Add the garlic and spices and cook for 1 minute.
-
Step 2: Brown the mince
Turn up the heat, add the mince and cook for 6–8 minutes, breaking it up, until browned all over with no pink remaining.
-
Step 3: Simmer
Stir in the tomato purée, chopped tomatoes and stock. Bring to the boil, then cover and simmer gently for 40–45 minutes, stirring occasionally.
-
Step 4: Add the beans
Add the kidney beans and chocolate, if using, and simmer uncovered for another 10–15 minutes until thick. Season and rest for 10 minutes before serving.
Tips
- Like most stews, chilli tastes even better the next day.
- Canned kidney beans are pre-cooked. If using dried, they must be soaked and boiled vigorously for at least 10 minutes to destroy natural toxins.
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through. If serving with rice, cool rice quickly and eat within 1 day.
Freezing
Freeze for up to 3 months. Defrost in the fridge overnight and reheat until steaming hot.
Variations
- Use half mince and half lentils or extra beans to stretch it further.
- Add a chopped chipotle in adobo for smoky heat.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/chilli-con-carne/ · Checked 17 October 2026
Questions people ask
How do I make it milder for children?
Leave out the chilli powder, cook as normal and let adults add hot sauce at the table.
Is it gluten-free?
It can be if you use a gluten-free stock cube and check your spices; serve with rice rather than tortillas.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Food: Easy chilli con carne (proportions and timings cross-check) (bbc.co.uk)
- BBC Good Food: Chilli con carne (proportions and timings cross-check) (bbcgoodfood.com)
- FSA: Cooking your food (safety: cooking temperatures, checking meat, leftovers) (gov.uk)
- FSA: Home food fact checker (safety: rice, eggs, beans, reheating) (gov.uk)
- FSA: How to chill, freeze and defrost food safely (safety) (gov.uk)
