Chili con Carne

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 5 min
  • Cook: 1 hr 50 min
  • Yield: 6 to 8 servings
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2 medium onions

1 clove garlic

Olive oil

2 level teaspoons chili powder

1 heaped teaspoon ground cumin (or crushed cumin seeds)

Sea salt and freshly ground black pepper

1 pound (455 grams) chuck, minced or ground

7 ounces (200 grams) sun-dried tomatoes in olive oil

1 fresh red chile, deseeded and finely chopped

2 (14 ounce) cans chopped tomatoes (400 grams)

1/2 stick cinnamon

5 ounces water


  1. If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
  2. Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
  3. Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
  4. Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
  5. Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
  6. Add the red kidney beans 30 minutes before the end of cooking time.
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