Chilli Con Carne

Chilli con carne, is there anything better to eat in Winter? Ladled on top of some brown rice with a few corn chips on the side and you’ve got yourself the perfect meal.

I decided to make up a batch of this chilli a few weeks ago to spice up what has turned out to be a very nippy few weeks. The first time I cooked this chilli I decided to triple the recipe and my pot was literally overflowing! These days I may go as far as doubling the recipe so there is enough to batch up for the freezer, in fact this chilli con carne tastes better after freezing because the flavour intensifies and it’s a great easy meal for the nights where cooking is the last thing I want to do after work.

On occasion I’ll also leave this chilli to simmer on the stove for a couple of hours to let the flavour develop further and so the sauce will thicken, in this case, throw the kidney beans in the pot about 15 minutes before you’re ready to eat.

Top this chilli con carne with some fresh coriander (if you’re a coriander lover), some of my Flavourtown Guacamole and sour cream and WHAM- get in my belly! You can also use this chilli con carne for burritos, nachos or tacos! Versatility is where it’s at.

Enjoy!

Print Recipe
Chilli Con Carne
This easy chilli con carne recipe is flavour packed and can be eaten on it's own with brown rice or used for burritos, nachos, tacos and more!
Chilli con carne
Course Dinner, Lunch
Cuisine Mexican
Keyword Chilli
Prep Time 15 minutes
Cook Time 1 hour
Servings
serves
Ingredients
Course Dinner, Lunch
Cuisine Mexican
Keyword Chilli
Prep Time 15 minutes
Cook Time 1 hour
Servings
serves
Ingredients
Chilli con carne
Instructions
  1. In a large heavy based saucepan with lid, heat olive oil then add onion, garlic, thyme leaves and chilli. Cook until onion is translucent.
  2. Add beef and cook until brown then add cumin, paprika and oregano. Stir for 3-4 minutes to release aroma. Add fresh and tinned tomatoes then cook for 5 minutes.
  3. Stir in tomato paste and add chicken or beef stock. Add cinnamon sticks and bay leaves, bring to a boil then turn down the heat to a simmer. Place lid on and simmer for 45 minutes.
  4. Add kidney beans and cook for an additional 10-15 minutes, season with salt and pepper to taste.
  5. Remove cinnamon and bay leaves and serve on brown rice or on burritos, tacos, nachos and more!


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