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Easy chilli con carne

This easy chili con carne recipe serves two, featuring lean beef mince simmered with onions, red pepper, garlic, and a blend of classic spices like chili powder, paprika, and cumin. Tomatoes, beef stock, tomato puree, and kidney beans create a hearty, flavorful dish perfect for a satisfying lunch or dinner.
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Course lunch/dinner
Cuisine Mexican
Servings 2 people
Calories 1445.9 kcal

Equipment

  • 1 Large Pot or Dutch Oven For browning and simmering
  • 1 Chef's knife For chopping vegetables
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and breaking up mince
  • 1 Measuring Spoons For spices, sugar, and marjoram

Ingredients
  

Main

  • 1 Onion ; chopped
  • 1 Red pepper ; cut into strips
  • 2 Garlic cloves ; chopped
  • 1 tsp chili powder
  • 1 tsp Paprika
  • 1 tsp cumin
  • 500 g lean beef mince
  • 1 beef stock cube
  • 1 can tomatoes
  • 1/2 tsp majoram
  • 1 tsp sugar
  • 2 tbsp tomato puree
  • 1 can kidney beans

Instructions
 

  • Finely chop the onion and garlic, and cut the red pepper into strips.
  • In a large pot or Dutch oven, brown the lean beef mince over medium-high heat, breaking it up with a wooden spoon. Drain any excess fat.
  • Add the chopped onion and red pepper to the pot and cook until softened, about 5-7 minutes.
  • Stir in the chili powder, paprika, and cumin, cooking for 1 minute until fragrant.
  • Crumble in the beef stock cube, then add the can of tomatoes, marjoram, sugar, and tomato puree. Stir well to combine.
  • Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30-45 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
  • Stir in the can of kidney beans (drained and rinsed), and cook for another 5-10 minutes, until heated through.
  • Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.

Notes

Achieving depth of flavor in chili con carne relies on proper layering. Start by thoroughly browning the mince to create a rich umami base, then sauté the aromatics until softened, not just translucent. 'Bloom' your dried spices (chili powder, paprika, cumin) in the hot fat for 30-60 seconds before adding liquids; this intensifies their flavor significantly. Don't rush the simmering process; allow at least 30-45 minutes for the flavors to meld and the sauce to thicken. For an extra kick, consider adding a pinch of cayenne or a diced jalapeño with the red pepper. A splash of coffee or dark chocolate at the end can deepen the color and complexity.