Chilli con Carne

Today I’m sharing another of my family favourite dinner recipes. Who doesn’t love a big steaming bowlful of freshly homemade chilli con carne with fluffy rice? It’s the ultimate comfort and packed with aromatic flavour. It’s actually only recently that I’ve started to make my own chilli con carne completely from scratch and after several attempts I’ve developed a great chilli spice mix. I make this spice mix all the time and keep in in a jar in my kitchen store cupboard ready for whenever I want to make a batch of chilli. This chilli recipe always gets great reviews from anyone who has tried it!

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(Serves 4-6)

Ingredients:

Spice Mix – 

1 teaspoon cumin seeds

2 teaspoons ground cumin

1/2 teaspoon ground coriander/cilantro

Pinch of ground cinnamon

1 teaspoon smoked paprika

1/2 teaspoon garlic salt/powder

Pinch of chilli flakes or ground chilli

Chilli –

2 tablespoons olive oil

1 large white onion, diced

1 red bell pepper, chopped

500g/1lb lean minced beef

1 tablespoon tomato puree

1 green or red chilli, deseeded and finely chopped (optional)

2 cloves of garlic, minced

400g (14 ounce) can chopped tomatoes

Pinch of sugar

200ml beef stock

Juice of 1 lime

395g can kidney beans (mine came in a chilli sauce which adds extra flavour and richness)

Method:

1. Sauté the chopped onion and red bell pepper until soft on a medium heat for 2-3 minutes. Season generously. Add the minced beef and cook until browned and starting to colour for about 10 minutes. Add the tomato puree, chopped chilli (if using), garlic and the spice mix. Cook for a further minute until fragrant.

2. Now add the chopped tomatoes and a small pinch of sugar. Then add the stock and the lime juice. Bring up to the boil and then cover and simmer for an hour stirring occasionally. After an hour remove the lid and continue to cook for another 30 minutes until glossy and all the stock has been absorbed. Finish by adding the beans and stir until they’re heated through.

3. Serve the chilli piping hot with fluffy rice, on a jacket potato or with nachos and your favourite dips.

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Enjoy!

jess

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45 thoughts on “Chilli con Carne

  1. Jessica, this honestly sounds like the best chilli recipe I’ve seen! I love the mix of spices you’ve used and the addition of the lime and the cherry tomatoes. Definitely bookmarking this one for future reference!

  2. This recipe looks delicious, Jess! No need to remind me of those baked churros–I remembered them instantly when I saw this beautiful bowl of chili con carne. A perfect pairing.

  3. The chili looks so good. I love it! I also loved churro’s every time I see a street vendor with them I buy a bag, warm and sugary and delicious. I have never had them baked, thats great, less fat.

  4. We love Chilli Con Carne at home and this recipe looks perfect! Pinning right now. I still have to try making your churros (I keep thinking about it but never get round to it!). x Mel

  5. I only discovered Mexican cuisine when I moved to London. I feel in love with it! Now one of my favorite food is burrito. This chilli looks great, maybe I can try to make it vegetarian using some soy mince (I know, I know, it won’t taste the same…). I absolutely love the abundant amount of chopped onion🙂

  6. I love chili con carne et ta recette seems gorgeous! By the way, your plates are so beautiful!
    Churros I love it! When I go to Andalucia I eat them all the time🙂

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  8. I am a huge fan of Mexican food and have never had chili con carne. I’m going to have to try this. Perfect timing for Cinco de Mayo. Oh and those churros…yum! Pinning!

  9. oh my goodness, I love this! I’m totally going to try this! I am guilty of buying those already made spice packets so I love that you have a homemade version here!! Chilli con Carne, here I come!

  10. This chilli con carne is just perfect for the coming holiday…I just need a margarita to go with it…yum!
    Hope you are having a great week Jessica😀

  11. Chilli con Carne is a weekly staple in our house Jess, so I think I will give your recipe a try next week, it looks lovely!

  12. Pingback: Roasted Mexican Vegetable Quesadillas | What Jessica Baked Next...

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