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- 3 Tbsp.
olive oil
- 2
onions, finely chopped
- 2 g
large garlic cloves, crushed
2 red chillies, deseeded and finely chopped
- 900 g
(2lb) lean minced beef
11⁄2 level tsp hot chilli powder
1 level tsp ground cumin
1 level tbsp tomato purée
2 level tsp soft dark brown sugar
- 1 Tbsp.
Worcestershire sauce
- 300 ml
(1⁄2 pint) beef stock
2 x 400g can chopped tomatoes
- 400 g
can red kidney beans, drained and rinsed
- 142 ml
carton soured cream
- 25 g
(1oz) Cheddar cheese, grated
- 1 Tbsp.
freshly chopped flat-leafed parsley
- Step 1
Heat the oil in a large flameproof casserole or heavy-based pan, then add the onions, garlic and chillies and cook for 4-5min until the onion softens. Increase the heat, add the beef and stir-fry for 5-6min until browned all over.
- Step 2
Add the chilli powder, cumin and tomato purée and cook, stirring, for 1min. Add the sugar, Worcestershire sauce, stock and tomatoes. Bring to the boil, then lower the heat, cover and simmer for 30min.
- Step 3
Add the kidney beans to the casserole and simmer for a further 10min. Put half the chilli con carne aside and leave to cool. Garnish the remaining chilli with soured cream, grated cheese and parsley. Serve with rice.
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More for next week!
Making double quantities of chilli means you can serve half with rice today and freeze the rest for a chilli bake next week.
Per Serving:
- Calories: 390
- Total carbs: 22 g
- Total fat: 20 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
