Chilli Con Carne
About this recipe
Chilli Con Carne is a classic Mexican dish that's hearty and full of flavor, making it a favorite for many. This version by Warren Nash is straightforward and perfect for beginners, with a focus on rich, comforting flavors from minced beef and kidney beans.
The recipe is designed to be easy to follow, allowing you to prepare a delicious meal with minimal fuss. Plus, letting it rest after cooking enhances the flavors, making it even better when served.
Ingredient notes
- The recipe serves 4 people.
- Use about 2-3 tablespoons of olive oil for frying, as the exact measurement isn't specified.
Tips from Warren Nash’s video
- Finely chop the onion and garlic for even cooking and flavor distribution.
- Stir the beef continuously while frying to ensure it browns evenly.
- Let the chilli simmer with the lid on for 20 minutes to meld the flavors, then add kidney beans and simmer for another 10 minutes with the lid off.
Good to know
- How long does it take to make Chilli Con Carne?
- The total time for this recipe is 60 minutes.
- What can I serve with Chilli Con Carne?
- Warren suggests serving it with rice or a baked potato sprinkled with cheese.
No life story here — the video and the recipe are the whole point. All credit to Warren Nash: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Finely chop the onion and garlic, then set aside.
- 2
Heat some olive oil in a large casserole dish over medium to high heat.
- 3
Fry the onion and garlic for about 5 minutes.
- 4
Add 1 tsp of chilli powder, 1 tsp of cumin, and 1 tsp of cinnamon to the pan.
- 5
Add 500g of minced beef and fry while stirring continuously until browned.
- 6
Once the beef is cooked, add 400g of chopped tomatoes, 2 tbsp of tomato puree, 1 tbsp of oregano, and crumble in 1 beef stock cube.
- 7
Season generously and combine the ingredients together.
- 8
Add hot water from the kettle to the mixture and stir everything together.
- 9
Bring to a simmer and cover, then let it simmer on low heat for 20 minutes.
- 10
After 20 minutes, remove the lid and add drained and washed kidney beans.
- 11
Mix in the kidney beans and let the chilli simmer for another 10 minutes with the lid off.
- 12
After 10 minutes, stir the chilli again, then cover it with the lid.
- 13
Remove from heat and let it rest for at least 15 minutes before serving.
Heads up — we had to guess a little:
- Estimated olive oil quantity based on typical frying needs.
Credit where it’s due: this recipe was transcribed from Warren Nash’s original video on YouTube. Follow them there — it’s their dish.
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