Good Housekeeping UK

Classic chilli con carne

Name: Classic chilli con carne
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 3 tbsp. olive oil; 2 onions, finely chopped; 2 g large garlic cloves, crushed; 2 red chillies, deseeded and finely chopped; 900 g (2lb) lean minced beef; 11⁄2 level tsp hot chilli powder; 1 level tsp ground cumin; 1 level tbsp tomato purée; 2 level tsp soft dark brown sugar; 1 tbsp. Worcestershire sauce; 300 mL (1⁄2 pint) beef stock; 2 x 400g can chopped tomatoes; 400 g can red kidney beans, drained and rinsed; 142 mL carton soured cream; 25 g (1oz) Cheddar cheese, grated; 1 tbsp. freshly chopped flat-leafed parsley

Make and freeze more of this classic chilli con carne recipe so you can have a quick and easy dinner later in the week.

By The GH Kitchen TeamUpdated: 15 November 2018

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Cal/Serv:

390

Ingredients

3 Tbsp. olive oil
2 onions, finely chopped
2 g large garlic cloves, crushed
2 red chillies, deseeded and finely chopped
900 g (2lb) lean minced beef
11⁄2 level tsp hot chilli powder
1 level tsp ground cumin
1 level tbsp tomato purée
2 level tsp soft dark brown sugar
1 Tbsp. Worcestershire sauce
300 ml (1⁄2 pint) beef stock
2 x 400g can chopped tomatoes
400 g can red kidney beans, drained and rinsed
142 ml carton soured cream
25 g (1oz) Cheddar cheese, grated
1 Tbsp. freshly chopped flat-leafed parsley

Directions

1. Step 1
  Heat the oil in a large flameproof casserole or heavy-based pan, then add the onions, garlic and chillies and cook for 4-5min until the onion softens. Increase the heat, add the beef and stir-fry for 5-6min until browned all over.
2. Step 2
  Add the chilli powder, cumin and tomato purée and cook, stirring, for 1min. Add the sugar, Worcestershire sauce, stock and tomatoes. Bring to the boil, then lower the heat, cover and simmer for 30min.
3. Step 3
  Add the kidney beans to the casserole and simmer for a further 10min. Put half the chilli con carne aside and leave to cool. Garnish the remaining chilli with soured cream, grated cheese and parsley. Serve with rice.
  
  Like this? You'll love...
  
  Slow cooker chilli con carne
  
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  Slow cooker chicken casserole

More for next week!

Making double quantities of chilli means you can serve half with rice today and freeze the rest for a chilli bake next week.

Per Serving:

Calories: 390
Total carbs: 22 g
Total fat: 20 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time