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chilli on a plate with rice and sour cream on top with scattered coriander leaves. A serving spoon to the side
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Quick and Easy Chilli Con Carne

This quick and easy chilli con carne recipe is my go to for an easy midweek meal. It is delicious and a real crowd pleaser. Top with sour cream and grated cheese for a flavour sensation.
Course Main Course
Cuisine American, Mexican
Keyword chilli, chilli con carne
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 427kcal

Ingredients

  • 500 grams minced beef
  • 400 grams tin chopped tomatoes
  • 4 tbsp tomato ketchup
  • 1 tbsp sugar
  • 1 tbsp fajita seasoning
  • 1 tbsp mild chilli powder
  • 1 large pepper
  • 1 medium onion
  • 20 grams fresh coriander
  • 100 grams drained and cooked kidney beans I use tinned
  • 1 tbsp flour
  • 1 tsp garlic paste 1 clove
  • ½ tsp salt add more to taste

Instructions

  • Get all your ingredients ready and weighed/measured out.
  • Firstly fry the chopped onion and pepper in a large frying pan or saucepan. You can blitz them both in the food processor if you can't be faffed with chopping.
  • Cover and fry gently for a few minutes until they start to soften. Sprinkle over the spices.
  • Fry again for a few minutes before adding in the mince. Use a wooden spoon or similar to break the mince completely up. Fry gently for another few minutes until water begins to be released into the pan.
  • Sprinkle over the flour and mix thoroughly in.
  • Add the tin of tomatoes and juice, 4 tbsp of tomato sauce, 1 tsp garlic paste, 20 grams chopped fresh coriander, 1 tbsp of sugar and ½ tsp salt. Taste for seasoning and add more if required.
  • Mix together and bubble away for 15 minutes until the sauce thickens and gets a little shiny.
  • Add the 100 grams kidney beans and stir in. Allow to heat through for a couple of minutes on the heat.
  • Serve piping hot and with your favourite sides and a sprinkle of extra coriander if you fancy.

Notes

  • Use a food processor to blitz your onion and peppers effortlessly and avoid onion tears and sniffles.
  • Use the largest frying pan you have.
  • Dial the heat up or down to suit.
  • Leave out the kidney beans if you prefer.
  • Chilli is perfect for batch cooking. Double up the ingredients and freeze half for another easy meal.
  • Freeze your chilli in a stout plastic container for up to 3 months. Thaw in the fridge and reheat until piping hot all the way through.
 

Nutrition

Calories: 427kcal | Carbohydrates: 23g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 692mg | Potassium: 829mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 5mg