The Anonymous Widower

Chilli Con Carne

This chilli con carne was pretty simple and came from the BBC.

These are the ingredients for 6-8.  I halved it and made 3, of which I froze two.

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1kg/2¼lb lean minced beef
  • 250ml/9fl oz red wine
  • 2 x 400g cans chopped tomatoes
  • 3 tbsp tomato purée
  • 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 stick cinnamon
  • good shake of Worcestershire sauce
  • 1 beef stock cube
  • salt and freshly ground black pepper
  • 2 x 400g can red kidney beans, rinsed and drained
  • 1 large bunch coriander leaves, roughly chopped
  • wedges of lime, to serve

This is the method used.

  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
  2. Pour in the red wine and boil for 2-3 minutes.
  3. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
  4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.

The original recipe gives a few tips as well.

The chilli is much tastier a day or two after it’s cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you’re eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.

I just froze the other two portions.

July 9, 2009 - Posted by | Food | , ,

4 Comments »

  1. […] Economics of Home Cooking I cooked a pan load of chilli con carne last night using the recipe on this blog. […]

    Pingback by Economics of Home Cooking « The Anonymous Widower | July 30, 2009 | Reply

  2. […] Rice Korean Style I cooked one of my chilli con carnes for myself ,my son  and one of his friends today. As the friend is Korean, he cooked the rice […]

    Pingback by Cooking Rice Korean Style « The Anonymous Widower | July 31, 2010 | Reply

  3. […] Chilli Con Carne […]

    Pingback by A List Of Gluten-Free Recipes « The Anonymous Widower | July 28, 2013 | Reply

  4. […] had half a chilli con carne last night for supper last night and I needed to cook some rice. My rice method needs 65 ml. of […]

    Pingback by Accurately Measuring Rice « The Anonymous Widower | April 2, 2014 | Reply


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