Easy chilli con carne

A delicious, quick and easy meal that all the family will enjoy. Heat the oil in a frying pan and add chopped onions and peppers, fry until soft. Add mince, continue cooking until brown, 2 – 3 minutes. Easy chilli con carne tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally.

While chilli is cooking begin to cook rice. Taste to see if more chilli is needed, if so cook for a further 2 minutes. Serve hot with rice and tortilla chips. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. Set the slow cooker to low.

10-12 mins or until evenly browned. Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min.

Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Cover and cook for 6-8 hrs. Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Feed a crowd with our classic chilli con carne recipe, made with red wine, black treacle and little cinnamon for subtle sweetness. Want something just as reliable but a little speedier? Check out our quick chilli con carne. Stir through the spices and oregano and cook for 2 minutes more. Turn the heat up to medium-high, add the beef mince and brown it well, breaking it up with a wooden spoon. Stir through the canned tomatoes and black treacle, and add enough beef stock to cover.

Stir well and bring to boiling point. Remove the lid, add the red peppers and cook for a further 10 minutes. Then add the kidney beans, season really well and cook for 20 minutes more until the sauce is reduced to your liking. Top with the coriander leaves and serve with steamed rice and lime wedges. To freeze: the finished, cooled dish can be frozen in a sealed plastic container for up to 3 months.

Defrost fully before reheating until piping hot. Fancy getting a copy in print? You must be logged in to rate a recipe, click here to login. I made a fairly mild version but now I know he likes it be hot, hot, hot! Subscribe to our magazine Subscribe to delicious. We treat your data with care.