Chilli con Carne
Main course

Chilli con Carne

40 min Easy With meat or fish 801 kcal 42.9 g protein

Chilli con carne gets better the longer it simmers, so if you have the time turn the heat down and leave it for an hour. Fry the mince properly brown before the tomato goes in, and add the spices to the fat in the pan: chilli powder and cumin are fat soluble and give far more that way.

Ingredients

4 servings

Nutrition per serving

801
kcal
42.9g
protein
110.4g
carbohydrate
21.7g
fat

High protein21% of the energy from protein

Method

  1. Step 1: Finely chop the onion and dice the pepper.
    1

    Finely chop the onion and dice the pepper.

  2. Step 2: Fry the mince loose and add the onion, pepper and spices.
    2

    Fry the mince loose and add the onion, pepper and spices.

  3. Step 3: Pour in the passata and let it simmer gently for 20 minutes.
    3

    Pour in the passata and let it simmer gently for 20 minutes.

  4. Step 4: Stir in the drained beans and sweetcorn and heat through for another 5 minutes.
    4

    Stir in the drained beans and sweetcorn and heat through for another 5 minutes.

  5. Step 5: Serve with rice and a spoonful of sour cream on top.
    5

    Serve with rice and a spoonful of sour cream on top.

Tips from RandomRecept
  • The longer it simmers, the fuller the flavour. An hour is no problem at all.
  • A square of dark chocolate through the sauce makes it surprisingly rounded.
  • Even better the next day, so make a double batch.

Variations and storing

A square of dark chocolate or a spoonful of cocoa sounds strange but adds depth, an old trick. Sour cream, grated cheese and tortilla chips alongside. This chilli is unmistakably better the next day and freezes excellently, so a double batch is never wasted.

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