Chilli Con Carne Recipe - Easy Mexican favourite - Recipes by Warren Nash

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans offer more fiber, while pinto beans are usually cheaper.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories, while processed cheese is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides a healthier option with similar creaminess.

Cut the ends off the onion, cut in half, peel, then finely chop.

Peel and finely chop 2 garlic cloves; set aside with the onion.

Heat olive oil in a large casserole dish over medium to high heat.

Fry the chopped onion and garlic for about 5 minutes.

Pour in 1 tsp of chilli powder, 1 tsp of cumin, and 1 tsp of cinnamon.

Add 500g of minced beef; fry while stirring continuously until browned.

Add 400g of chopped tomatoes, followed by 2 tablespoons of tomato puree, and 1 tablespoon of oregano.

Crumble in 1 beef stock cube and season generously; briefly combine the ingredients.

Top the mixture with hot water from the kettle and stir everything together.

Bring to a simmer and leave to simmer over low heat with the lid on for 20 minutes.

After 20 minutes, remove the lid and add drained and washed kidney beans; mix them in.

Leave to simmer again for another 10 minutes with the lid off.

After 10 minutes, stir the chilli again, then place the lid on.

Remove from heat and leave to rest for at least 15 minutes.

Serve the chilli, which goes great with rice or a jacket potato sprinkled with cheese.

Cooking Techniques

Equipment Needed

Spice Level: