Description
A rich, slow-simmered chilli con carne packed with bold spices, tender beef, and hearty beans, finished with classic toppings for the ultimate comfort meal.
Ingredients
- Olive oil (as needed)
- 1 large white onion, finely diced
- 1 large red pepper (capsicum/bell pepper), finely diced
- 3 large cloves garlic, finely diced
- 2.2 lbs / 1 kg ground/minced beef
- 2 heaped tablespoons tomato puree (tomato paste)
- 1 cup / 240 ml red wine
- 2 x 14 oz / 400 g cans chopped tomatoes
- 2 x 14 oz / 400 g cans kidney beans, drained
- 3 tablespoons Worcestershire sauce
- 2 beef stock cubes
- 2 tablespoons paprika
- 2 tablespoons cumin
- 2 tablespoons chilli powder
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Rice (for serving)
- Grated cheddar cheese (for serving)
- Lime wedges (for serving)
- Sour cream (for serving)
- Fresh coriander (cilantro) (for serving)
Instructions
- Add a splash of olive oil to a large deep pot over medium heat. Add the onion, red pepper, and garlic, and fry until softened and lightly golden.
- Add the ground beef, breaking it up with a spoon, and cook until browned all over. Stir in the tomato paste, then deglaze with red wine and let it simmer for a few minutes.
- Add the chopped tomatoes. Fill each empty can halfway with water, swirl, and pour into the pot. Stir in the kidney beans, beef stock cubes, Worcestershire sauce, paprika, cumin, chilli powder, oregano, ground coriander, sugar, salt, and black pepper.
- Mix well and bring to a simmer. Cover with a lid, reduce heat to low, and cook for 1 hour 30 minutes, stirring occasionally.
- Remove the lid and continue simmering for 5–10 minutes, or until the sauce thickens to your liking. Adjust seasoning with additional chilli powder, salt, sugar, or black pepper if needed.
- Serve over rice and top with grated cheddar cheese, sour cream, fresh coriander, and a squeeze of lime juice.
Notes
- For deeper flavor, allow the chilli to simmer longer if time permits.
- Red wine can be omitted or replaced with extra stock if preferred.
- Adjust chilli powder to control heat level.
- Leftovers taste even better the next day and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 45 g
- Cholesterol: 110 mg
