Chilli con carne

Chilli con carne: Satisfaction guaranteed. Image: Silwood School of Cookery.

Chilli con carne – It’s time for some delicious comfort food

A mesmerising dish loaded with rich, luxurious flavours.

Chilli con carne

Chilli con carne: Satisfaction guaranteed. Image: Silwood School of Cookery.

Nothing says “comfort food” like an authentic chilli con carne. This rich recipe is loaded with delicious flavours and fills you with warmth and goodness from the inside out.

This chilli con carne contains both minced meat and red kidney beans making this dish a substantial and satisfying meal. Adding beans to minced meat makes this dish even more filling and it saves a bit on your meat bills.

This recipe includes chilli powder to add an appetising spicy punch to this recipe. However, if you are a staunch believer in hot and fiery food, you can increase the quantity of chilli powder. Likewise, you can also decrease it to meet your tolerance level.

For the ultimate taste experience, serve chilli con carne with fresh coriander, guacamole, sour cream and a tomato and onion salsa. You will find yourself compelled to take another helping to enjoy the rich combination of flavours of this mesmerising dish.

Chilli con carne recipe

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Recipe by Silwood School of Cookery Course: MainCuisine: GlobalDifficulty: Easy
Servings

4-6

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

30

minutes

Ingredients

  • 30 ml oil

  • 500 g beef mince

  • 1 onion, chopped

  • 2 sticks celery, chopped

  • 1 carrot, chopped

  • 2 cloves garlic, crushed

  • 5 ml ground cumin

  • 5 ml ground coriander

  • ml paprika

  • 3 ml chilli powder

  • 2 ½ ml dried marjoram ( 5ml fresh)

  • 1 can chopped tomatoes

  • 400 ml beef stock

  • ½ red pepper, chopped

  • 1 can red kidney beans, drained and rinsed

  • To serve
  • fresh coriander

  • guacamole

  • sour cream

  • tomato and onion salsa

Method

  • Heat the oil in a large pot.
  • Add the mince and stir until well browned, remove and set aside.
  • Sauté the onions in a little more oil until soft. Add the celery, carrots, garlic, spices and marjoram, allow to cook for 2-3 minutes.
  • Add the chopped tomatoes and stock and simmer gently for 45 – 60 minutes, stirring frequently.
  • Add the chopped red pepper after 30 minutes.
  • Just before serving, add the drained kidney beans and allow them to heat through.
  • Garnish with coriander and serve with guacamole, sour cream and tomato salsa.

Notes

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