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- Meat and poultry
- Cuts of beef
- Stewing steak
This chilli dish is packed full of protein. Serve with a jacket potato, rice or corn bread.
18 people made this
- 450g hot or mild Italian sausages, casings removed
- 450g minced beef
- 1/2 onion, chopped
- 675g beef stewing steak, cut into 1.25cm pieces
- 2 (400g) tins chopped tomatoes
- 350ml dark beer
- 475ml water
- 4 tablespoons chilli powder or to taste
- 1/4 teaspoon crushed chillies
- 1/4 teaspoon white pepper
- 4 tablespoons caster sugar
- 1/2 teaspoon ground cinnamon
- salt and black pepper to taste
- 3 tablespoons tomato puree
- 1 (410g) tin kidney beans, rinsed and drained
MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min
- Cook and stir sausagemeat in a large frying pan over medium heat until browned. Drain; place sausagemeat in a pot large enough to hold all ingredients. In same frying pan, cook and stir onion with minced beef over medium heat until beef is browned and onions are tender; drain and add to the large pot.
- In same frying pan, cook and stir stewing steak over medium heat until browned. Without draining, pour stewing steak into the large pot.
- Pour tomatoes, beer and water into the pot with meats. Stir in chilli powder, crushed chillies, white pepper, sugar and cinnamon. Season to taste with salt and black pepper. Simmer until stewing steak is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chilli, thicken as needed with tomato puree. If using kidney beans, add them 10 minutes before serving, just in time to heat through.
Reviews & ratingsAverage global rating:(18)
Reviews in English (16)
After a little tweaking this was a delicious chili that will probably even replace my dads chili that I've loved and made for years! Instead of the water I used a 46oz can of tomato juice. (we like our chili more soupy rather than stewy and I think it added the flavor that it needed) I also garnished each bowl with a dollop of sour cream. My family loved it. Especially my husband who loved the flavor. Will definitely be making this a lot this winter.-23 Aug 2008
by Arizona Desert Flower
Four stars for a good starting point. Used ground pork instead of Italian Sausage due to allergies from fennel/anise seeds. Omitted the sugar and added some balsamic vinegar for acidity. It was good, however i did miss the green chilies that I normally put in chili. I also missed the garlic, so I added a few tbsp of minced garlic plus garlic powder. The cinnamon was a surprising addition that we all liked. Thanks!-28 Nov 2010
Chili Recipe: Chili Con Carne
This chili recipe, or chili con carne, is a basic recipe that is so easy to make.
You’ll see that you can go in many directions with this recipe, to spice it up, veggie it up, or leave as is – whatever your preference.
I often add vegetables to my chili to make it a real meal in a pot. I add celery, a few chopped carrots, and sometimes some canned corn.
Did You Know?…
This chili recipe is pretty healthy. You can replace the ground beef with ground chicken or turkey to make it even leaner. Or use extra lean ground beef.
Chilli tastes better to me with lots of garlic. The recipe calls for 2 cloves, but I usually use about 4. It really ups the nutrition factor too.
Chili is one of the classic comfort foods. It seems like the perfect easy dinner recipe on a cold winter night, but works just about any time of year.
- 6 pounds dried pinto beans
- ⅜ cup salt
- 20 pounds lean ground beef
- 1 pound chopped onions
- 4 cloves garlic, minced
- 6 quarts canned peeled and diced tomatoes
- 2 quarts tomato paste
- 1 ⅓ cups chili powder
- 3 tablespoons ground cumin
- 1 ½ teaspoons ground black pepper
Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot stir cover and simmer 1 hour.
Chilli is the perfect late autumn, early spring and winter meal serve it with
- rice we prefer white rice with beef chilli
- Oven baked crispy jacket potatoes
- pasta especially lasagne pasta just break the sheets into three cook and serve with the chilli
- Oven baked sweet potato jacket, beef and sweet potato are a lovely combo
This meal is perfect if you are on a tight budget and perfect for freezing so take advantage of special offers, cook extra and freeze. Beef chilli can be healthy if you choose a low fat mince we recommend adding extra vegetables for additional flavour if your using a low fat mince
Sgtmajormummy 31/01/15 15:31
Made double quantities, enough for 10 greedy people with rice. Even people who are non spicy eaters gave it a thumbs up so I will definitely be making it again. Another point, I made it with top quality beef mince (on offer at that famous German discount supermarket) and there was virtually no fat on the surface after freezing, so a healthy recipe too!
The chilies in this chili con carne recipe
People have very varying tolerance to chili. Not everybody are fans of a Carolina Reaper, that is the strongest chili grown thus far.
If you follow my recipe, you won’t get a very hot chili, but wonderful fruity notes from the ancho chili and smoky notes from the chipotle.
Michael Weldon's beef chilli con carne
Serve the family this chilli con carne for a dinner that really hits the spot. It uses spices and fresh herbs to create the perfect flavour.
Hi guys, Michael Weldon here, tonight we’re cooking on of my absolute favourite midweek meals. Beef Chilli Con Carne, we’ve got a load of crunchy, oozy and pickly things to put on top. Now this recipe and loads of others you'll find on the coles and Co website. If ever you need some kitchen inspiration, come and see myself and all the other amazing cooks and chefs on that website to get inspired for what to cook for dinner.
Now to start this recipe off the first thing we need to do is put our pan on a high heat. So one brown onion, you wanna chuck in your onion and you want to hear that sounds. Once onion softens we’re gonna and in our spices to fry them off. So I’ve got some smoked paprika here, coriander and cumin as well as some Garlic. There’s all gonna go into our pan. These are our aromats that are going to flavour up our chilli con carne.
Now that our spices have cooked off we can add in our beef mince, straight into our pan, we want to start breaking that up. We want a nice high heat in our pan, so our mince fries and doesn’t stew. We want to start coating all our beautiful spices and that garlic and onion. It smells amazing in here, as soon as those spices are fried off and that onion and garlic cooks down, smells to me exactly like tex mex should. Our mince has been frying off for a couple of minutes now, it’s all now browned. It’s time to go in with our tin of tomatoes. We’re just gonna go half a tin of water as well, and we wanna just stir all of our mince through.
Our Beef chilli has been cooking for about 40 minutes now and you can see it’s thickened up. So we’re gonna add in a couple of things, I’ve just diced up our red capsicum, you want to add this in nice and fresh so it keeps its texture and then also a tin of kidney beans. We’re just gonna stir this through, then we’re gonna come back and plate up our chilli.
To serve, steamed rice, a nice big serve of our chilli and then for me, it’s all about garnishing our chilli well. You just want to add a few crispy things, crunchy things and pickly things to go with it. And there you have it, my Beef Chilli Con Carne, this dish will feed a family of 4 for under $20, and don’t forget to watch plate of origin tonight for your chance to win a share of $25,000 of Coles vouchers. For this recipe and loads of others, make sure you check out the coles and co website. This is what's for dinner guys. Happy eating.
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.
Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes.
Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.
What you’ll need to make chili con carne
Before we get to the recipe, it’s very important to select the right cut of meat, which is a chuck roast that is well-marbled. It should have a good amount of white veins of fat running through it.
Stay away from meat generically packaged as “stew meat,” especially if it looks lean — it will never get tender. You’ll need to trim the excess fat don’t go overboard, just remove any large flaps like the one the knife is pointing to below.
Next, let’s talk about chile peppers. Purists insist that Texas chili be made with whole dried chiles (the kind you see in plastic bags in the produce department), toasted and ground into a homemade chili powder. This is labor intensive, plus every grocery store carries different kinds of peppers — there are enough varieties to make your head spin.
So, rather than traipsing all over town searching for dried chiles, I use fresh jalapeños and a combination of two readily available pure chile powders: ancho and chipotle, which you can find at most large grocery stores.
Note that these are dried, ground chile peppers — not to be confused with standard chili powder, which is a blend of ground chilies and other spices. Ancho chile powder is made from dried poblano peppers and has a moderately spicy flavor. Chipotle chile powder is made from dried and smoked jalapeños, which have a smoky and spicy flavor.
Julie Goodwin’s Easy To Make Chilli Con Carne Recipe
2 tablespoons olive oil
2 cups long-grain rice (jasmine or basmati are fine)
500 g beef mince
2 cloves garlic
2 medium onions
3 long green chillies
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons smoked paprika
2 tablespoons tomato paste
400 g tin red kidney beans
800 g tin chopped tomatoes
1 cup beef stock
Salt and ground black pepper
1 teaspoon chilli powder
300 ml sour cream
- Food processor
- Chef pan
- rice cooker
- Cup and spoon measures
- Chopping board
- Tin opener
- Wooden spoon
1 Put the chef pan over a high heat with the oil in it. Put the rice in the rice cooker with 3 cups of water and put the lid on. Microwave on high for 18 minutes.
2 Place the beef mince in the pan, breaking up any lumps with a wooden spoon. Cook until browned.
3 While the beef cooks, peel the garlic and peel and halve the onions. Halve the chillies lengthways, scrape out the seeds and discard the seeds and stalks. Put the garlic, onion, fresh chilli, cumin, paprika and tomato paste in the food processor and blitz to a puree.
4 Add the puree to the pan and stir for 3 minutes. Tip the kidney beans into the colander and rinse under the tap. Add the beans to the pan along with the tomatoes and stock. Bring to the boil and simmer rapidly until the rice is ready. If the mixture dries out too much, add a little water and turn the heat down. Taste and season with salt and pepper.
5 Remove the rice from the microwave and fluff with a fork. Serve at the table with the chilli powder and sour cream on the side for people to help themselves.
The Carouselthanks Julie Goodwin for this recipe from her book 20/20 Meals.