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Chilli Con Carne served with rice, salsa, sour cream, and tortilla chips in a bowl — a comforting, budget-friendly family meal.
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Chilli Con Carne

This comforting Chilli Con Carne is rich, hearty, and full of flavour. Slow simmered with aromatic spices and a touch of dark chocolate, it’s perfect served with rice, tortilla chips, or in wraps for enchiladas. A true crowd-pleaser for any night of the week!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, British, Mexican
Servings: 4
Calories: 470kcal
Cost: from £1.41

Ingredients

  • 2 tbsp. Oil
  • 500 g Beef Mince
  • 2 medium White Onions cut into small dice
  • 4 Garlic cloves crushed
  • 1 Red Chilli seeds removed and finely diced, optional
  • 1 tbsp Chilli Powder
  • 1 tsp Cumin
  • 1 tsp dried Oregano
  • 2 tbsp Tomato Puree
  • 1 Beef stock cube
  • 2 400g tin chopped tomatoes
  • 1 400g tin Black Beans rinsed (or kidney beans if preferred)
  • 25 g Dark Chocolate

Instructions

Brown the Mince

  • Heat the oil in a large pan over medium heat. Add the beef mince to the pan and cook for 5–7 minutes, stirring until browned all over. Break up any large chunks with a spoon as it cooks.

Prepare the Base

  • Add the onions and cook for about 5 minutes, until soft and translucent. Stir in the garlic and fresh chilli (if using) and cook for another minute.

Add the Seasonings

  • Sprinkle in the chilli powder, cumin, and oregano. Stir well to coat the meat and release the spices’ aroma.

Build the Sauce

  • Stir in the tomato purée, then crumble in the stock cube. Add the chopped tomatoes, stir well, and bring to a simmer.

Simmer to Develop Flavour

  • Reduce the heat to low, cover, and simmer for 25–30 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much.

Add the Beans

  • Stir in the black beans and cook uncovered for another 10 minutes, until the sauce is rich and thick. Season with salt and pepper to taste.

Serve & Enjoy

  • Serve your chilli with rice, jacket potatoes, tortilla chips, or warm crusty bread. Top with a spoonful of sour cream, grated cheese, Pico de Gallo and fresh coriander for extra flavour.

Notes

Storage Tip

Cool completely, then store in the fridge for up to 3 days or freeze for up to 3 months.
If freezing ensure that it is fully defrosted in the fridge 24hrs earlier. Reheat gently on the hob until piping hot.