Chilli con Carne. Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned.

How do you make chili con carne taste even better? Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned. You can have Chilli con Carne using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chilli con Carne

You need 1 of large onion cut into small dice, about 5mm square.
Prepare 1 of red pepper cut into small squares.
Prepare 2 of garlic cloves minced.
You need 1 tbsp of oil.
It's 1 of heaped tsp hot chili powder (or 1 level tbsp if you only have mild).
It's 1 tsp of smoked paprika.
It's 1 tsp of ground cumin.
Prepare 500 g of lean minced beef.
You need 1 of beef stock cube dissolved in 300 mL of water.
It's 400 g of can chopped tomatoes.
It's 1/2 tsp of dried marjoram.
You need 1 tsp of sugar.
It's 1 tsp of instant coffee.
It's 2 tbsp of tomato purée.
Prepare 410 g of can red kidney beans.
You need of plain boiled long grain rice, to serve.
You need of soured cream, to serve.
It's 1 packet of tortillas.

The dish known simply as Chili in the US and Canada is known as Chilli Con Carne here in Australia and in the UK. It looks like Bolognese and is cooked like Bolognese - except there's a load of Tex-Mex spices added. Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli Spanish pronunciation: [ˈtʃili kon ˈkaɾne]), meaning " chili with meat", is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes and kidney beans. With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice.

Chilli con Carne instructions

In a pan, on the hob over medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot. Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy, and slightly translucent..
Add in the garlic, red pepper, hot chili powder or mild chili powder, smoked paprika, ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally..
Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince..
Keep stirring for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew..
Make the sauce. Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture..
Add the can of chopped tomatoes. Add dried marjoram, instant coffee, sugar, and add salt and pepper to your taste. Add the tomato purée and stir the sauce well..
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes..
Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy..
Drain and rinse the red kidney beans in a sieve and stir them into the chili pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry..
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle. Serve with soured cream, tortillas, cheddar on top and plain boiled long grain rice..

Top with grated cheddar and chopped red onion. Chilli con Carne is normally easy to make, so you might not want to be adding layers of complexity. It is great for 'cooling down' spicy food. Grilled Cheese Potato Skins With deeper, even more complex flavours than classic Chilli Con Carne, beef is slow cooked in a rich, heavily spiced sauce until it's fall apart tender, then gently teased apart before being tossed back into the sauce. Make this in your slow cooker - OR pressure cooker, stove or oven.