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READY IN 1 hr
15 mins
Winter's Evening Chilli con Carne Recipe

Winter's Evening Chilli con Carne

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Winter's Evening Chilli con Carne describes thie dish well. It's not too spicy (in any case you can always use a mild chilli powder) but it has a great warming effect and I've never yet seen any left-overs, no matter how much I make (and making it is hassle-free)! It's also ideal for entertaining families with kids.

Winter's Evening Chilli con Carne is a great recipe to make the day before and just reheat on the stove top. It's also a great stand-by to have in the freezer since it reheats beautifully after being frozen.

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour

Ingredients for Winter's Evening Chilli con Carne

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
olive oil
2 large
onions
3 - 4 cloves
garlic
2 tablespoons
chilli powder
2 teaspoons
ground cumin
2 teaspoons
dried oregano
2¼ lb
lean minced beef (ground beef)
1 x 14oz can
chopped tomatoes
2
beef stock cubes
2 large
red bell peppers (sweet peppers)
10
sundried tomatoes
1 x 14oz can
red kidney beans
 
salt and pepper

 

How to Cook Winter's Evening Chilli con Carne

  1. Peel the onions, halve and slice them. Heat the oil in a large, deep pan or flame-proof casserole, and fry the onions gently for 8-10 minutes. Peel and chop the garlic and add it to the pan. Stir in the chilli powder, ground cumin and dried oregano and cook for 1 minute, then gradually add the mince (ground) beef, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season well with salt and freshly ground black pepper.
  2. Cover and simmer for 25 minutes, stirring occasionally. Deseed the peppers and cut into chunks. Stir these and the sundried tomatoes into the pan and cook for a further 30 minutes (stirring from time-to-time) until the peppers are tender. Drain the liquid from the kidney beans, stir them into the pan and cook for a further 5 minutes to make sure everything is hot.
  3. Serve with avocado and basmati rice or tortilla chips and a bowl of soured cream.

 
Graham GRAHAM'S HOT TIP:
or a little bit of extra "woomph", use kidney beans in chilli sauce. The "woomph" is subtle rather than one that rips the back of your throat off.
 
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Reviews of Winter's Evening Chilli con Carne

Rating 4 out of 5 - Many cooks will make this recipe again April 13 2015
We like our chillis hot so I doubled the spices in this recipe (using New Mexico Chili powder from Williams/Sonoma and it gave it just the right amount of heat with a touch of smoky flavor). Also used fire roasted bell peppers from a jar. Definitely will make this again and share with friends!
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again May 24 2014
I have made this dish several times. I love this recipe and it's now my go to for chili. Everyone I have made this for raved about it. It's full of lovely flavors and textures. I will make it repeatedly. I prepared it exactly to the written recipe, as I do every single recipe I try for the first time.
(1 review)
 
Rating 5 out of 5 - Many cooks will make this recipe again June 11 2013
Wicked! That's definitely one of the best Chillis I've ever had (and I've had a few!). Brilliant recipe. Don't change anything, just make it like the recipe says.
(1 review)

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