This easy chilli con carne recipe shows you how to make classic beef chilli. Mexican favourite, chilli con carne is great for families and students too as it's cheap, easy and delicious with a spicy kick of flavour. Make enough to last a while as it tastes even better after a few days! It's always a good idea to have a packet of frozen mince in the freezer as there's so much you can do with it. Chilli con carne is one of our favourite family meals, particularly in the winter months, as it reheats so easily. This recipe makes the absolute best chilli con carne we've tasted, but if you've got any twists on our version then let us know in the comments section below. This recipe takes 1hr and 40 mins to make and is well worth the wait. Serving 4 people, this dish is perfect served with rice, tortilla chips and wrapped in soft tortilla wraps with guacamole and salsa.
2tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg (2 1/4lb) lean minced beef
2 glasses red wine
1x400g can red kidney beans
2x400g cans chopped tomatoes
1 green pepper, roughly chopped
3tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1tsp ground cumin
1tsp ground coriander
1 stick cinnamon
Dash of Worcestershire sauce
1 beef stock cube
Salt and freshly ground black pepper
1 large bunch coriander leaves, roughly chopped
Plain yogurt, sour cream or creme fraiche
For extra kick, you can add 3tsp of finely-chopped jalapeno pepper to the onion and beef when you fry them. For more flavour, you can add a dash of cayenne pepper and a small amount of dried cloves to the seasoning. To get the most taste from your chilli, let it cool, then leave it in the fridge for a day or two so the flavours intensify.
Fry the onion and garlic in a large, heavy saucepan until softened. Turn up the heat and add the mince, cooking quickly until browned and breaking down any chunks with a wooden spoon. Pour in the wine and boil for 2-3 mins.
Add the tomatoes, green pepper, tomato purée, ground coriander, chilli, cumin, cinnamon, and Worcestershire sauce and crumble in the stock cube. Add salt and pepper to taste.
Bring to a simmer, cover with a lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.
Add the kidney beans and fresh coriander. Cook for a further 10 mins, uncovered, before removing from the heat.
Top each portion of chilli con carne with a dollop of plain yogurt, sour cream or creme fraiche and serve with rice, baked potatoes or crusty bread and a green salad.