Quick Chilli Con Carne

When cooking a mince dish like this one it makes sense to double up and freeze a second meal for another day. If you buy mince that is specifically sold as a frozen product, you can cook it straight from frozen, otherwise defrost overnight in the fridge or if you are after a speedy supper, defrost in the microwave. I like to serve this chilli with all the accompaniments; guacamole, sour cream, grated cheese, jalapeño chillies and tortilla chips.

By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time 15 min
Cook time 50 min

Serves 4-6

  • 2 tablespoons olive oil, for frying
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 ½ tablespoon tomato puree

    Tomato puree

    Concentrate made from paste type tomatoes that have high pectin content.

    When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 x 400g canned chopped tomatoes

    Canned chopped tomatoes

    Great for instant pizza sauce, pasta, curry sauces.

    • The tomatoes will keep for up to a week, but don’t store them in the opened tin because the metal will start to rust and spoil the food. Instead, tip the tomatoes into a plastic container, cover with a lid, or clingfilm and store in the fridge.
    • Alternatively, put the tomatoes in a freezer-proof container and freeze for up to 12 months.
  • 1×400g tins red kidney beans, drained and rinsed
  • 400ml meat stock, beef, lamb or chicken are best
  • 1 cinnamon stick
  • 1 tablespoon Dried chilli flakes

    Dried chilli flakes

    Great for adding instant ‘hotness’ to sauces.

    Or for adding spice to curries.

  • 500g Frozen Beef Mince

    Beef Mince

    Frozen Beef Mince will keep longer than fresh mince

    Keep some frozen beef mince in the freezer as a stand by to make a quick spaghetti bolognaise, chilli or shepherds pie.

Instructions

  1. Heat the oil in a large saucepan and cook the onions with the garlic, chilli, spices and tomato puree for 5- 10 minutes.
  2. Add the mince and cook over a high heat, stirring until all the meat changes colour and there are no lumps, bubble until the meat begins to catch.
  3. Add the tinned tomatoes bring to the boil and leave to cook down for about 5 minutes.
  4. Pour in the meat stock and kidney beans, drop in the cinnamon stick and bring to the boil. Stir and turn heat down, cover and simmer for 30 minutes, stirring occasionally. Remove the cinnamon stick, taste, season and serve.

To freeze: Complete the recipe up to the end of step 4. Cool, put into an airtight container, label and freeze for up to 3 months.

To use: Defrost overnight in the fridge. Simmer the chilli in a pan on the hob until piping hot.

Rate it
* * * . .
Airtight box

Comments on this recipe

Nobody has commented on this recipe yet. Why not be the first?

Comments on this recipe