Hairy Bikers Chilli Con Carne

There are days when only a bubbling pot of chilli will do — not the quick kind either. I mean the long-simmered, make-the-house-smell-incredible kind of chilli. The sort that says, “you’re home now, love” — whether you’ve been out in the cold or just having one of those soul-tired days.

This Hairy Bikers version is everything chilli should be: meaty, spiced (but not fiery unless you make it so), and thick enough to hold its own on a fork. The red wine gives it backbone, the beans make it feel properly filling, and if you’re like me, the leftovers might just taste better eaten cold from the fridge the next day. No judgement.

Why You’ll Love It

• Deep, rich flavour – the red wine and long cook time do magic things.
• Freezer-friendly – double the batch, stash half for a rainy day.
• Feeds a crowd – or just you and your pyjamas for a few nights running.
• Customisable heat – go full spice or keep it mellow.
• Big on protein and fibre – it’s a hug and fuel.
• Comfort food classic – especially with a wedge of cornbread or rice.

Ingredients

• 4 tbsp vegetable oil
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 2½ lbs lean ground beef
• ⅔ cup red wine
• 2 beef bouillon cubes
• 2 x 16 oz cans whole peeled tomatoes, chopped
• 1 x 12 oz can tomato paste
• 2 garlic cloves, crushed
• 2 tbsp dried parsley
• 2½ tsp dried basil
• 2½ tsp chili powder
• 1½ tsp paprika
• 1 tsp cayenne pepper (adjust to taste)
• ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 x 15 oz can kidney beans, drained
• 12 drops hot pepper sauce (like Tabasco)
• 3 tbsp flour
• 3 tbsp cornmeal
• ½ cup water

How to Make It

Sauté the base:

In a big ol’ pot, heat the oil over medium-low. Add the chopped pepper and onion and let them soften — about 5–7 minutes. Stir now and then, and let them relax.

Brown the beef properly:

Crank up the heat a bit, toss in the beef, and break it up with your spoon. Let it go until it’s lost all the pink and started to caramelise in places. Crumble the bouillon cubes over and pour in the wine. Give it a few minutes to sizzle and reduce a little.

Build the flavour:

Add the garlic, tomato paste, and chopped tomatoes (plus any juice from the can). Stir in the parsley, basil, chili powder, paprika, cayenne, oregano, salt, and pepper. Give it a really good mix.

Simmer low and slow:

Bring the pot to a gentle boil, then reduce to low, cover, and let it simmer for 90 minutes. Stir every so often, and enjoy the smell — it’s unreal.

Beans and heat:

Stir in the kidney beans and hot pepper sauce. If it looks too thick, add a splash of the reserved tomato juice. Simmer for another 30 minutes. By now it should be rich and chunky and a bit irresistible.

Final thickening:

Whisk together the flour, cornmeal, and water in a small bowl until smooth. Pour into the pot, stir, and let it bubble gently for 10 more minutes until thickened. Now it’s ready.

Common Mistakes and How to Dodge Them

It’s too spicy!
Start with less cayenne and hot sauce. You can always add more — but taking heat out is another story.

It tastes a bit flat.
A splash of vinegar, more salt, or a spoon of tomato paste can lift it. Don’t forget — seasoning’s a journey.

It’s too thin.
Don’t panic. Just simmer it uncovered to reduce, or add an extra spoon of cornmeal and stir till thick.

The beef’s chewy.
You might’ve rushed the browning. Take your time — that caramelised edge brings big flavour.

Storage and Reheating

Fridge:
Lasts 3–4 days in an airtight container. Tastes better on day two, no lie.

Freezer:
Cool it fully, portion it into bags or containers, and freeze for up to 3 months. Defrost in the fridge overnight.

Reheat:

• Stovetop: Medium heat, splash of water, stir often.
• Microwave: Covered bowl, medium power, stir halfway. About 4–5 minutes total.

Frequently Asked Questions

Can I swap the beef for something else?
Sure — turkey, pork, or veggie mince all work. Even lentils or mushrooms for a plant-based twist.

Can I skip the wine?
Yes. Use beef stock instead. But if you’ve got the wine, use it — it deepens the whole dish.

How spicy is this?
You control the fire. Start mild, build it up. My tip: a pinch of sugar balances heat beautifully.

What’s best to serve it with?
Rice is classic, but cornbread, tortilla chips, or even baked spuds are all dreamy.

Nutrition Facts (Per Serving):

• Calories: 367 kcal
• Fat: 10.1g
• Carbs: 30.5g
• Protein: 39.6g
• Sugar: 7.2g
• Fibre: 7.3g
• Sodium: 443mg

More Hairy Bikers Recipe:

• Hairy Bikers Lamb Rogan Josh
• Hairy Bikers Meat And Potato Pie
• Hairy Bikers Beef Stew