Easy chilli – Recipes don't come much easier than this, making it the perfect midweek meal. This simple version is packed with flavour and is as the name suggests very easy to make.
Another big plus is that it freezes well so it ideal for smaller households, or for doubling up and doing a bit of batch cooking. Just pop the leftovers in the freezer and you'll be set for another day.
This seems to be a recipe that is withstanding the test of time. I came up with the basics for this one when I was in college studying Home Economics. It made for perfect student food, as well as a good college project.
I had to do a demonstration and chose this recipe, so I needed lots of practice and we ended up with quite a stock in the freezer! That was many years ago and I can't say I ever really took to the demonstrating thing.
Having said that, assisting Mary Berry demonstrate at a county show when I was still a student was a perk, as she was lovely and kind to a newbie as I was back then. No doubt she doesn't remember me but I certainly remember her.
Anyway give or take a tweak or two here's the recipe. I wonder how many times you will make it.
Ingredients
- 2 teaspoon olive or rapeseed oil
- 1 onion
- 1 garlic
- Red chilli – see notes below on how hot?
- lean minced beef
- paprika
- cumin
- mild or hot chilli powder
- 1 red pepper
- 1 beef stock cube
- can chopped tomatoes
- can red kidney beans
- fresh coriander – optional, to garnish
How Hot do you like your chilli?
Those of you who have been following me from the beginning will know I don't like my food too spicy hot. Here I used a large fresh mild chilli and mild chilli powder, for me it was just perfect. Note, that chillies vary in strength and very often large chillies are milder than small one.
The main heat in the chilli comes from the seeds and inner membrane to which they are attached, so I always tend to deseed my chilli before use. If you know you like your chilli hot, you may want to add some or all of the seeds too.
Chilli powder gives some extra spice and again choose mild or hot chilli powder according to your preference or leave out altogether if you like you only want a little chilli spice.
If you are not sure how hot your chillies are and don't want to risk, try just adding the chopped flesh as I have in the recipe, then taste your mixture before adding the beans, and if you think it needs a little more heat you can always add some extra dried chilli powder or chilli flakes.
Freezing chilli con carne
Chilli is ideal for batch cooking as it freezes well. Freeze for up to 6 months.
If you plan on freezing your chilli, remember that the chilli flavour will intensify in the freezer so keep this in mind when determining how hot to make it in the first instance.
Serving Suggestion
Ever popular, Chilli con Carne is a dish that is perfect for so many occasions, be it a mid-week meal or casual entertaining with your friends.
I like to serve it with rice but it also makes a fabulous filling for baked potatoes or tacos but you probably know that already.
Top Tip
If you do make it a bit hotter than you like, then a dollop of yoghurt on top will help temper the heat.
How to make easy chilli step by step
1 Saute the onions until softened then, add the chilli and garlic.
2 Brown the mince, breaking up as it browns.
3 Add the ground spices and stir well.
4 Add chopped peppers, stock and chopped tomatoes.
5 Simmer for 30 minutes. Add the kidney beans and cook for another 10 minutes before serving.
Easy Chilli
Equipment
- Large saucepan
- colander
- wooden spoon
Ingredients
- 2 teapsoon olive or rapeseed oil
- 1 large onion chopped
- 1 clove garlic chopped
- 1 large red chilli seeded and chopped
- 500 g (1lb 2oz) lean minced beef
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon mild or hot chilli powder (optional)
- 1 red pepper seeded and chopped
- 1 beef stock cube
- 300 ml (½pt) water
- 400 g (14oz) can chopped tomatoes
- 400 g (14oz) can red kidney beans
- fresh coriander optional, to garnish
Instructions
- Heat 2 teaspoons oil in a saucepan and sauté 1 large chopped onion until it just begins to soften. Add1 clove chopped garlic and 1 seeded and chopped chilli. Cook for 1 minute.
- Add 500g (1lb20z) mince and cook over a high heat until browned, breaking up with the side of a spoon as it cooks.
- Once the meat is browned all over, add 1 tablespoon paprika and 1 teaspoon cumin and 1 teaspoon chilli powder if using. Mix well then add ti chopped red pepper. Crumble in the stock cube, and add the 300ml (½pt) water and a can of tomatoes.
- Bring to the boil. Reduce the heat and simmer uncovered for 30 minutes or until the mixture has thickened slightly.
- Taste the chilli and adjust the seasoning as required. Rinse and drain a can the beans. Add to the pan and cook for another 10 minutes until the beans are piping hot. Serve garnished with coriander, if desired.
Helen says
Lovely simple recipe. Very tasty. I added some celery which sounds strange but was a suggestion from a friend and it worked surprisingly well!
Jacqueline Bellefontaine says
I like simple! a Pleased you like it celery is not so strange at all and really pleased you liked the recipe. Thank you for taking time to rate and comment.
Chris says
Very easy and really tasty. Got me brownie points with the missus
Jacqueline Bellefonatine says
Glad you liked it Chris. Brownie points are always useful. I shall be putting more easy and tasty recipes on the site so don't forget to pop back and check it out.
Peter FEY says
Lovely grub Jacqui
Jacqui says
Thank you Peter - Enjoy!