James Martin Chilli Con Carne

There’s something unbeatable about a proper bowl of chilli — warming, hearty, a bit rugged but still packed with proper depth.
James Martin’s Chilli Con Carne doesn’t mess around: juicy beef, slow simmered spices, beans pulling it all together in a rich, dark sauce you’ll want to wipe your plate clean for.

This one isn’t just for cold nights, either. It’s the kind of dish that feels right when you’re feeding a gang, prepping leftovers, or just need something bold and satisfying bubbling away on the hob.

Why You’ll Love It

• Deep, smoky flavours that stick with you.
• Beef stays juicy, not dry and crumbly.
• Slow bubbling = next-level taste.
• Looks like you worked way harder than you did.
• Leftovers? Even better the next day. Always.

Ingredients You’ll Need

• 1lb ground beef (about 450g) — 80% lean for best flavour
• 1 big onion, chopped
• 2 garlic cloves, crushed
• 1 tablespoon chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon cocoa powder (unsweetened)
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper sauce (something punchy)
• 1 can (28 oz) diced tomatoes
• 1 can (19 oz) red kidney beans
• Olive oil (optional)

How to Make James Martin’s Chilli Con Carne

1. Brown the beef:
Big saucepan. Bit of oil if you fancy. Chuck in the beef, onions, garlic. Medium-high heat.
Stir it about. Break it up. You want it browned, not just grey. About 10 minutes. Drain off extra fat.

2. Add the flavour:
Sprinkle in the chilli powder, cumin, oregano, cocoa, salt, hot sauce.
Mix it all in. Should smell like you know what you’re doing.

3. Tomatoes go in:
Tip in the full can, juices and all. Stir it up.

4. Slow it down:
Bring it to a bubble, then drop the heat low. Lid on. Simmer gently. 1 hour. Stir every so often so nothing sticks.

5. Beans in:
Chuck the beans in with their juice. Don’t drain them — the liquid makes it lush.

6. Final simmer:
Uncovered. 20 minutes. Stir now and then. Should thicken up lovely.

7. Serve how you like:
Over rice. With nachos. On a jacket potato. Straight out the pot with a spoon if you’re honest.

Common Mistakes to Dodge

• Boiling it like mad: Slow simmer keeps the beef tender.
• Going shy on seasoning: Taste it. Add a pinch more salt if needed.
• Skipping cocoa: Sounds weird. Makes it better. Deepens everything.
• Dumping in beans too early: They’ll turn to mush. Wait for it.

What to Eat It With

• White rice
• Baked spuds
• Tortilla chips + guacamole
• Crusty bread to mop the bowl
• Sharp salad if you want to feel virtuous

Storage and Reheating

• Fridge: Cool it first. Covered. 3–4 days easy.
• Freezer: Portion it up. Lasts 4 months no trouble.
• Reheat:
  Stovetop: Medium-low, stir it now and again.
  Microwave: 2–3 min blasts, stir in the middle.

FAQs

Q: Why’s my chilli bitter?
A: Usually the tomatoes. Add a pinch of sugar or a drizzle of honey if needed.

Q: How do I thicken it?
A: Simmer uncovered longer. Or smash a few beans into it. Works a treat.

Q: Can I make it hotter?
A: Always. More chilli powder. More hot sauce. Or fresh jalapeños if you’re feeling brave.

Q: No cocoa?
A: No depth. Cocoa’s quiet but powerful. Just trust it.

Nutrition Facts (Per Serving)

• Calories: 551 kcal
• Total Fat: 29g
• Saturated Fat: 8.7g
• Trans Fat: 1.1g
• Cholesterol: 108mg
• Sodium: 1149mg
• Potassium: 1120mg
• Total Carbs: 32g
• Dietary Fiber: 10g
• Sugars: 8.4g

Try More James Martin Recipes:

• James Martin Mushroom Stroganoff
• James Martin Pulled Pork Jacket Potatoes
• James Martin Jambalaya Recipe