Authorfoodistisch
RatingDifficultyBeginner

This is the basic chilli con carne recipe I always make to top on my nachos, eat with rice or potatoes or to make caserolle.

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Yields4 Servings

1

Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.

2

Stir in the tomatoes, tomato purée, chilli flakes, cinnamon. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 15 minutes stirring occasionally until the mixture is rich and thickened.

3

Add the kidney beans and corn. Cook for a further 10 minutes, uncovered, before removing from the heat and add any extra seasoning if necessary. Serve with nachos, rice or potatoes

Ingredients

Directions

1

Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.

2

Stir in the tomatoes, tomato purée, chilli flakes, cinnamon. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 15 minutes stirring occasionally until the mixture is rich and thickened.

3

Add the kidney beans and corn. Cook for a further 10 minutes, uncovered, before removing from the heat and add any extra seasoning if necessary. Serve with nachos, rice or potatoes

Quick Lazy Chili con Carne