How to make easy Chilli Con Carne / Easy chilli con carne recipe

Ingredients

• 1 medium Onion (finely chopped)
• 4 cloves Garlic (roughly chopped)
• 1 large Red Bell Pepper (deseeded and diced)
• 3 tablespoons Vegetable Oil (neutral oil, such as canola or sunflower)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 500 grams Lean Minced Beef (about 1.1 lb, 90 % lean)
• 2 tablespoons Tomato Puree (generous tablespoons)
• 400 grams Chopped Tomatoes (canned, drained)
• 1 cube Beef Stock Cube
• 300 milliliters Water (boiling)
• 1 tin Kidney Beans (pre‑cooked, rinsed)
• 2 squares Dark Chocolate (70 % cocoa or higher, roughly 20 g total)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Vegetables

   Finely chop the medium onion, roughly chop the garlic cloves, and deseed then dice the large red bell pepper.

   Time: PT5M

2. Heat Oil

   Add 3 Tbsp vegetable oil to the heavy‑base pan and heat over medium until shimmering.

   Time: PT2M

3. Sauté Onions

   Add the chopped onion to the hot oil and cook, stirring occasionally, until soft and lightly translucent.

   Time: PT5M

4. Add Garlic and Red Pepper

   Stir in the garlic and diced red pepper, cooking for about 2 minutes while keeping the mixture moving.

   Time: PT2M

5. Toast Spices

   Add 1 tsp ground cinnamon, 1 tsp smoked paprika, 1 tsp chili powder, and 1 tsp ground cumin. Stir continuously for 2 minutes until fragrant.

   Time: PT2M

6. Brown the Minced Beef

   Increase heat to high and add the 500 g lean minced beef. Break it up with the spoon and cook until fully browned, about 7 minutes, ensuring no excess liquid remains.

   Time: PT7M

7. Incorporate Tomato Puree

   Stir in 2 Tbsp tomato puree, mixing thoroughly to coat the meat.

   Time: PT1M

8. Add Chopped Tomatoes

   Add the 400 g canned chopped tomatoes and stir to combine.

   Time: PT1M

9. Add Stock and Boil

   Crumble in the beef stock cube, pour in 300 ml boiling water, and bring the mixture to a rolling boil.

   Time: PT3M

10. Simmer with Lid

    Reduce heat to medium, place the lid on, and let the chili simmer for 20 minutes, stirring occasionally.

    Time: PT20M

11. Add Kidney Beans

    Rinse the canned kidney beans, then stir them into the chili and cook for 1 minute.

    Time: PT1M

12. Finish with Dark Chocolate

    Drop in two squares of dark chocolate, replace the lid, and let the chili cook another 10 minutes until the chocolate has fully melted and the sauce is glossy.

    Time: PT10M

13. Final Seasoning and Serve

    Taste the chili, adjust salt, pepper, or extra chili powder as needed, then remove from heat and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Garlic: garlic paste
• Instead of Red Bell Pepper: yellow bell pepper, green bell pepper
• Instead of Vegetable Oil: olive oil (light), sunflower oil
• Instead of Ground Cinnamon: ground allspice (half amount)
• Instead of Smoked Paprika: regular paprika, chipotle powder (less)
• Instead of Chili Powder: cayenne pepper (half amount)
• Instead of Ground Cumin: ground coriander (half amount)
• Instead of Lean Minced Beef: ground turkey, ground chicken
• Instead of Tomato Puree: tomato paste (half amount)
• Instead of Chopped Tomatoes: diced fresh tomatoes (use 2 cups)
• Instead of Beef Stock Cube: vegetable stock cube, bouillon powder
• Instead of Kidney Beans: black beans, pinto beans
• Instead of Dark Chocolate: cocoa powder (1 tbsp)

Equipment Needed

• Heavy‑Base Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Can Opener
• Wooden Spoon or Spatula
• Lid for Pan
• Colander or Sieve (optional)

Critical Steps — Do Not Skip

• Sauté onions until soft and lightly colored.
• Toast spices to release aroma.
• Brown the minced beef without steaming.
• Bring the mixture to a rolling boil after adding stock.
• Melt dark chocolate fully for a glossy, rich sauce.

Chef Tips from the Video

• Use smoked paprika for a deeper, smoky flavor.
• A small splash of dark beer added with the stock adds complexity.
• Garnish with fresh cilantro, a dollop of sour cream, or shredded cheese for extra richness.
• Serve with warm cornbread or crusty bread to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 3 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Chili tastes even better the next day; refrigerate and reheat gently.
• Portion and freeze individual servings for quick meals.

Frequently Asked Questions