Mexican · Beef

Chilli Con Carne

A rich, properly spiced beef and bean chilli from RecipeTin Eats. Quick enough for a weeknight, even better slow-cooked or the next day.

Serves
5
recipe says 5–6
Prep10 min
Cook30 min
Spicy

Method

  1. Mix the spice mix ingredients together.
  2. Heat the oil in a large frying pan over medium-high heat. Add the garlic and onion and cook for about 3 minutes, until the onion is translucent.
  3. Turn the heat up to high and add the beef. Cook, breaking it up as you go, until mostly browned.
  4. Add the spice mix and cook until the beef is browned all over. This releases extra flavour from the spices.
  5. Add the remaining ingredients, with 125 ml (½ cup) water for a quick cook or 375 ml (1½ cups) for a slow cook, and bring to a simmer.
  6. Quick cook: 20–40 minutes, uncovered, on medium-low so it bubbles gently. Slow cook: 1½–2 hours, covered, on low so it bubbles very gently.
  7. Adjust the salt to taste just before serving.
  8. Serve over rice, or in bowls with corn chips or warm tortillas, topped with sour cream, cheese and coriander.

From our kitchen

Good to know

  • Spiciness: 1 tsp cayenne gives a warm hum, 1½ tsp a nice tingle, 2 tsp medium heat. Start with less and add more at the end.
  • Instead of the stock cubes and water, you can use 750 ml (3 cups) beef stock (full salt). Cook it long enough to reduce, then check the salt.
  • Slow cooker: follow the steps up to adding the remaining ingredients, using only 60 ml (¼ cup) water, then cook on low for 6–8 hours.
  • Even better the next day, and it freezes well.
  • More toppings: sliced spring onions, diced red onion, pico de gallo, avocado, sliced jalapeño or other chillies.

How we make it

  1. We leave out the capsicum (1 red capsicum, diced, cooked with the onion for 2 minutes in the original).

Based on recipetineats.com