Quick chilli con carne

Quick chilli con carne

When you fancy a chilli con carne but don’t have the time for slow cooking – this is the quick chilli recipe for you.

Quick chilli con carne

(And when you do have time…try our low and slow classic chilli con carne.)

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, cooking time 20-25 min

When you fancy a chilli con carne but don’t have the time for slow cooking – this is the quick chilli recipe for you.

(And when you do have time…try our low and slow classic chilli con carne.)

Nutrition: per serving

Calories
443kcals
Fat
24.3g (9.3g saturated)
Protein
32.6g
Carbohydrates
19.3g (8.8g sugars)
Fibre
8.4g
Salt
0.7g

Ingredients

  • 1 tbsp olive oil
  • 2 large onions, finely chopped
  • 3 garlic cloves, crushed
  • 500g British beef mince
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika (pimentón), hot or sweet, depending on how hot you like your chilli con carne
  • ¼ tsp ground cinnamon
  • 400g tin chopped tomatoes
  • 250ml fresh beef stock
  • 400g tin red kidney beans, drained and rinsed

To serve

  • Coriander leaves, lime wedges, soured cream and warmed tortillas or steamed rice
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil in a large sauté pan over a medium-high heat and add the onions. Cook for 10 minutes, stirring often, until softened and translucent. Add the garlic and fry, stirring, for 2 minutes more until fragrant, then tip out into a bowl.
  2. Turn up the heat to high, add the beef to the pan and season well, pressing it down with a wooden spoon and breaking it up so it browns all over. When it’s browned, tip out the juices from the pan and discard, then return the onions to the pan with the cumin, paprika and cinnamon. Cook, stirring, for 2-3 minutes until fragrant, then add the tomatoes with a pinch of sugar and the beef stock.
  3. Bring to a simmer and cook, stirring occasionally, for 20-25 minutes until the beef has taken on the flavours of the spices and the sauce is reduced and thick. Add the kidney beans and cook for 5 minutes more, then taste, season and serve with your choice of accompaniments.

Nutrition

Calories
443kcals
Fat
24.3g (9.3g saturated)
Protein
32.6g
Carbohydrates
19.3g (8.8g sugars)
Fibre
8.4g
Salt
0.7g

delicious. tips

  1. Make the chilli up to 48 hours ahead and keep covered in the fridge. This is a good dish to make double the amount of – freeze half in a sealed container until required.

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chilli recipes

Classic chilli con carne

Feed a crowd with our classic chilli con carne recipe,...

Save recipe icon Save recipe icon Save recipe

Quick chilli with rice

This quick cheat’s chilli recipe will be on the table...

Save recipe icon Save recipe icon Save recipe

Chilli recipes

Chilli con carne with avocado and chilli salsa

Debbie Major’s chilli con carne with avocado and chilli salsa...

Save recipe icon Save recipe icon Save recipe

Best of the best recipes

Best of the best chilli con carne

Full of layered complexity, satisfying texture and, a robust, thick...

Save recipe icon Save recipe icon Save recipe

Ragù recipes

Ultimate ragù

This ragù recipe is great with pasta, but you can...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.