James Martin Chilli Con Carne

This delicious James Martin chilli con carne is a hearty, easy meal perfect for a cozy dinner. Made with lean beef, kidney beans, and warming spices, it’s rich, flavorful, and customizable with pantry ingredients. Serve it with rice, lime wedges, and creamy soured cream for a classic, comforting dish that’s sure to satisfy.

Ingredients Needed

• 2 tbsp olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1kg (2lb 4oz) lean beef mince ( lean ground beef)
• 250ml (9fl oz) red wine (optional)
• 2 x 400g tins (2 x 14oz cans) chopped tomatoes
• 3 tbsp tomato purée (3 tbsp tomato paste)
• 2 red chillies, thinly sliced, or 3–4 tsp dried chilli flakes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick or ½ tsp ground cinnamon
• A good shake of Worcestershire sauce
• 1 beef stock cube (beef bouillon cube)
• 2 x 400g tins (2 x 14oz cans) red kidney beans, drained and rinsed
• 1 large bunch fresh coriander leaves, roughly chopped
• Salt and freshly ground black pepper
• Lime wedges, rice, guacamole, soured cream, and green salad, to serve

How To Make Chilli Con Carne

1. Fry the onions and garlic: Heat the oil in a large, heavy-based saucepan with a lid. Add the chopped onions and crushed garlic, and fry until softened.
2. Brown the mince: Increase the heat and add the minced beef. Cook quickly until browned, breaking down any chunks with a wooden spoon. Pour in the red wine (if using) and boil for 2–3 minutes.
3. Add the spices and tomatoes: Stir in the chopped tomatoes, tomato purée, chillies or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce, and crumble in the beef stock cube. Season with salt and freshly ground black pepper.
4. Simmer the mixture: Bring to a simmer, cover with a lid, and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
5. Add the beans and coriander: Stir in the kidney beans and fresh coriander, and cook for a further 10 minutes, uncovered, before removing from the heat. Taste and adjust seasoning if necessary.
6. Serve: Serve with lime wedges, rice, guacamole, soured cream, and a big green salad.

Recipe Tips

• Use lean beef: Make sure to use lean minced beef to avoid excess fat in the dish, making it healthier and easier to serve with rice and other sides.
• Let it simmer: Allow the chilli to simmer for at least 50 minutes to 1 hour. This helps the flavors to deepen and the sauce to thicken, giving you a rich, hearty chilli.
• Stir occasionally: While the chilli is simmering, stir it every 15-20 minutes to prevent it from sticking to the pan and to evenly distribute the flavors.
• Add beans last: Add the kidney beans near the end of cooking to keep them intact and prevent them from becoming too soft or mushy during the long simmering process.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chilli con carne cool down to room temperature. Then, store it in an airtight container in the fridge for up to 3-4 days.
• Freeze: To freeze, let the chilli cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
• Reheat: Reheat the leftover chilli in a saucepan over medium heat, stirring occasionally for about 5-7 minutes until heated through.

Nutrition Facts

Serving Size: 1 cup (approximately 250g)

• Calories: 250
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 135mg
• Sodium: 950mg
• Potassium: 678mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 25g

Try More James Martin Recipes:

• James Martin Chateaubriand Recipe
• James Martin Sausage Rolls
• James Martin Chocolate Mousse
• James Martin Fondant Potatoes Recipe