Chilli con carne recipe

Fry until browned, then remove from the pan and set aside. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden. Add chilli con carne recipe the spices and fry for one minute.

Return the beef to the pan and stir to combine. Add the tomato purée, tinned tomatoes and stock and bring to the boil. Add the chocolate and kidney beans and simmer for a further five minutes until hot through. Check the seasoning before adding the coriander leaves and serving. The BBC is not responsible for the content of external sites. Read about our approach to external linking. If you’re new to cooking, or you want to get back to basics, this dish is a great place to start.

For extra depth of flavour we melt a small square of chocolate into the sauce, giving it a rounder flavour by enhancing the spices. This smoky spiced supper is vegetarian, low-fat and provides an impressive four of your five-a-day in each serving. It’s bulked out with lentils to make it extra filling, and we’ve packed in the spices, from sweet smoky paprika to cinnamon. This recipe is a great option for meal prep as you can make it ahead and freeze it, ready for another day. Fluffy, buttery baked potatoes are an ideal vessel for serving full-flavoured chilli. It’s a simple recipe that makes for a satisfying weeknight meal, with pork mince, chopped tomatoes and chipotle paste.