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Winter's Evening Chilli con Carne

Ready in 1 hr 15 mins

Recipe by Graham 

Winter's Evening Chilli con Carne describes thie dish well. It's not too spicy (in any case you can always use a mild chilli powder) but it has a great warming effect and I've never yet seen any left-overs, no matter how much I make (and making it is hassle-free)! It's also ideal for entertaining families with kids.

Winter's Evening Chilli con Carne is a great recipe to make the day before and just reheat on the stove top. It's also a great stand-by to have in the freezer since it reheats beautifully after being frozen.

Preparation Time

15 Minutes

Cooking Time

1 Hour

Ingredients for Winter's Evening Chilli con Carne

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 tablespoons olive oil
2 large onions
3 - 4 cloves garlic
2 tablespoons chilli powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2¼ lb lean minced beef (ground beef)
1 x 14oz can chopped tomatoes
2 beef stock cubes
2 large red bell peppers (sweet peppers)
10 sundried tomatoes
1 x 14oz can red kidney beans
  salt and pepper

How to Cook Winter's Evening Chilli con Carne

  1. Peel the onions, halve and slice them. Heat the oil in a large, deep pan or flame-proof casserole, and fry the onions gently for 8-10 minutes. Peel and chop the garlic and add it to the pan. Stir in the chilli powder, ground cumin and dried oregano and cook for 1 minute, then gradually add the mince (ground) beef, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season well with salt and freshly ground black pepper.
  2. Cover and simmer for 25 minutes, stirring occasionally. Deseed the peppers and cut into chunks. Stir these and the sundried tomatoes into the pan and cook for a further 30 minutes (stirring from time-to-time) until the peppers are tender. Drain the liquid from the kidney beans, stir them into the pan and cook for a further 5 minutes to make sure everything is hot.
  3. Serve with avocado and basmati rice or tortilla chips and a bowl of soured cream.
GRAHAM'S HOT TIP:
or a little bit of extra "woomph", use kidney beans in chilli sauce. The "woomph" is subtle rather than one that rips the back of your throat off.