Rich Chilli Con Carne with Thick Tomato Sauce and Kidney Beans
By Lucas Morgan
Prep
10 min
Cook
55 min
Total
65 min
Servings
6
Browning beef, onion, and garlic builds a savory base before tomato paste, stock, and spices simmer into a thick sauce. Keeping the pot at a gentle bubble lets liquid cook away without stopping the reduction, leaving tender vegetables, kidney beans, and a rich beefy spoonful.
Extra-lean beef mince is cooked first with finely chopped onion and crushed garlic, then carrot follows for a few minutes before the remaining ingredients go in. Chopped tomatoes, a substantial measure of tomato paste, beef stock, paprika, cumin, oregano, balsamic vinegar, red pepper, and jalapeños create the cooking liquid, while kidney beans are added once the mixture has come to the boil.
Expect the sauce to become visibly thicker and more concentrated as it cooks covered over medium-low heat. It should still bubble lightly; heat that is too low prevents enough evaporation, while a pan that is too small can reduce unevenly. The finished chilli should be thick rather than soupy, with softened vegetables and beans suspended throughout the beef sauce.
Serve with avocado, sour cream or yogurt, chopped tomatoes, onions, cilantro, cheddar, tortilla chips, or sliced jalapeños. Leftovers can be used in a chilli con carne pasta bake or layered chilli cheese fries.
Why you'll love this recipe
- Browning the mince with onion and garlic builds a savory foundation before liquid is added, so the finished chilli tastes fuller rather than merely tomato-heavy.
- A medium-low, lightly bubbling simmer reduces the stock and tomatoes over 45 minutes to one hour, creating the thick sauce the recipe is designed to have.
- Tomato paste is used generously because its concentrated flavor and thickness give the beef, beans, and vegetables a rich, cohesive sauce.
- Finely chopped carrot, red pepper, and jalapeños soften into the pot, spreading vegetable flavor and a fresh chile note through each serving.
- Kidney beans join after boiling begins, allowing them to warm through while the covered chilli cooks and the seasoned sauce continues reducing.
- The browning method adapts to a slow cooker or pressure cooker, with adjusted stock amounts accounting for how each appliance handles evaporation.
Ingredients
- •500 g extra lean beef mince (17.5 oz)
- •1 large onion (finely chopped)
- •3 cloves garlic (crushed)
- •1 large carrot (finely chopped)
- •1 red bell pepper (finely chopped)
- •2 jalapeños (deseeded and chopped; use a few more if jalapeños are small)
- •400 g can kidney beans (drained)
- •800 g chopped tomatoes (canned; 28 oz)
- •10.5 tbsp tomato paste (156 ml; puree)
- •3 cups beef stock (720 ml)
- •2 tsp paprika
- •2 tsp cumin
- •0.5 tsp cayenne pepper (optional; omit if you do not like it too spicy)
- •1 tsp oregano
- •1 tbsp balsamic vinegar
- •olive oil spray
Instructions
- 1
Spray a large casserole dish over medium-high heat with olive oil spray.
- 2
Add the mince, onion, and garlic, then fry until browned.
- 3
Add the carrots and fry for a further few minutes.
- 4
Add the spices, chopped tomatoes, tomato paste, red pepper, jalapeños, balsamic vinegar, and stock, then bring to a boil.
- 5
Reduce the heat to medium-low, add the kidney beans, cover, and cook for 45 minutes to 1 hour until the sauce has reduced and thickened, keeping it lightly bubbling.
- 6
Serve topped with your choice of toppings.
FAQ
Nutrition (per serving)
Calories
288
Protein
27.1g
Fat
5.7g
Carbs
37g
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