Description

Best homemade chili con carne recipe you’ll find! Brown chunks of beef in bacon fat, then add kidney beans, onion, garlic, tomatoes, jalapeños, chili powder, and ground chipotles. Top with grated cheddar and a squeeze of lime.

Ingredients

Units Scale

500 gram lean minced beef (10% or less fat)
2 medium onions, chopped
3 garlic cloves, peeled and ﬁnely chopped
1–2 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain ﬂour
15 ml red wine or extra stock
300 ml beef stock, made with 1 beef stock cube
400 gram can of chopped tomatoes
400 gram can of red kidney beans, drained and rinsed
3 tbsp tomato purée
1 tsp caster sugar
1 tsp dried oregano
1 bay leaf
ﬂaked sea salt
freshly ground black pepper

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Instructions

STEP 1

Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the ﬂour and stir well.

STEP 2

Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.

STEP 3

Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.

STEP 4

Bring the pan to the table. Serve with bowls of accompaniments and the chilli paste to add heat.

Notes

Here’s a spicy classic you can still eat while on a diet. Serve with a salad and/or a very small portion of rice. Don’t forget you’ve already got carbs in the beans.

Nutrition

Serving Size: 1 cup
Calories: 264
Sodium: 892mg
Fat: 14g
Carbohydrates: 15g
Protein: 20g
Cholesterol: 56mg