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Home Ground Beef Recipes / Beef Mince Recipes

Easy Chilli Con Carne

chili con carne
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Autumn is well and truly here all of a sudden, and just as quickly, my want of hot comfort food has leapt into action. The great thing about Chilli Con Carne is you can make up a huge batch, and it will last all week, getting better even as the flavours mature in the fridge. You can make it with beef mince which is probably more traditional.

chili con carne

Easy Chilli Con Carne

Gretel ShawGretel Shaw
I love chilli con carne for any season. The great thing about it is you can make up a huge batch, and it will last all week, getting better even as the flavours mature in the fridge.
5 from 1 vote
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Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 304 kcal

Ingredients
 
 

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • fresh butter pieces1 tablespoon butter
  • white onion½ medium white onion - diced to your liking
  • garlic2 cloves garlic - diced
  • Pile of flour isolated on white background2 tablespoons all purpose flour (plain flour Australia and UK) - seasoned with salt and pepper
  • Raw meat mince450 grams ground beef (minced beef)
  • crushed tomatoes3 tablespoons passata or crushed tomatoes (tomato puree with seeds removed)
  • tomatoes400 grams tomatoes - chopped
  •  
    400 grams kidney beans - pre-cooked
  • Bowl of beef bone stock½ cube beef stock (beef broth or beef bouillon)
  •  
    1 tablespoon treacle - black
  •  
    1 teaspoon mixed spice
  • Red wine50 ml red wine
  •  
    2 cubes dark chocolate
  • big bunch of fresh green cilantro isolated1 handful cilantro (coriander) - roughly chopped
  • wooden bowl of salt1 teaspoon salt
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper

Instructions
 

  • Heat olive oil and butter in a casserole pan over medium heat. Add the onion and garlic and soften for a few minutes before pouring them into a bowl and setting to one side. Return the pan to heat. Toss the beef mince in the seasoned flour and add to the pan, ramping up the heat. Fry hard until browned on all sides. Lower the heat back to medium, then add the onions and garlic to the pan.
  • Add all the rest of the ingredients for the chilli, including all the liquid the kidney beans came in and another glassful of water (I usually refill the kidney bean tin once empty with water and chuck that in). Stir well. Decrease the heat and simmer gently for a good hour to 90 minutes, stirring occasionally. Don’t worry if some of the mixture starts to stick to the bottom; scrape it with a wooden spoon and mix in; it will add to the flavour. The liquid should thicken and turn a rich, deep burgundy colour. I serve mine with jacket potatoes, cheddar cheese, sour cream and chopped coriander.

Nutrition

Calories: 304kcalCarbohydrates: 24gProtein: 22gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mgSodium: 468mgPotassium: 783mgFiber: 6gSugar: 5gVitamin A: 678IUVitamin C: 12mgCalcium: 64mgIron: 5mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Mexican
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