Hairy Bikers Chilli Con Carne Recipe

This Hairy Bikers’ Chilli Con Carne is a rich and hearty recipe, which is made with lean minced beef, red wine, and kidney beans. It’s a classic, foolproof recipe, perfect for a family meal, and ready in about 1 hour.

Hairy Bikers Chilli Con Carne Recipe Ingredients

• 500g lean minced beef (10% or less fat)
• 2 medium onions, chopped
• 3 garlic cloves, peeled and finely chopped
• 1–2 tsp hot chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp plain flour
• 150ml red wine or extra stock
• 300ml beef stock, made with 1 beef stock cube
• 400g can of chopped tomatoes
• 400g can of red kidney beans, drained and rinsed
• 3 tbsp tomato purée
• 1 tsp caster sugar
• 1 tsp dried oregano
• 1 bay leaf
• flaked sea salt
• freshly ground black pepper

How To Make Hairy Bikers Chilli Con Carne Recipe

1. Brown the Beef and Onions: Place a large non-stick saucepan over a medium heat and add the minced beef and chopped onions. Cook together for 5 minutes, using a wooden spoon to break up the beef against the side of the pan.
2. Add Spices: Add the garlic, chilli powder (to your taste), cumin, and coriander. Fry for another 1–2 minutes until fragrant. Sprinkle over the flour and stir well to coat everything.
3. Create the Sauce: Slowly pour in the red wine (or extra stock), stirring constantly to avoid lumps. Gradually stir in the beef stock.
4. Simmer the Chilli: Add the chopped tomatoes, drained kidney beans, tomato purée, sugar, oregano, and bay leaf to the pan. Season with a pinch of salt and plenty of black pepper. Bring the mixture to a simmer on the hob.
5. Slow Cook: Once simmering, reduce the heat, cover the pan loosely with a lid, and let it simmer gently for 45 minutes. Stir occasionally until the mince is tender and the sauce has thickened.
6. Serve: Remove the bay leaf, adjust the seasoning to taste, and serve hot.

Recipe Tips

• How do you get the best texture from the mince? When browning the beef and onions, use the back of a wooden spoon to press and squish the mince against the side of the pan. This helps to break up any large lumps for a finer texture.
• Why let the chilli simmer for so long? The 45-minute simmer is crucial. It allows the beef to become incredibly tender and gives all the spices and aromatics time to meld together, creating a deep and complex flavor.
• Can I make this ahead of time? Absolutely. Chilli con carne is one of those dishes that tastes even better the next day. Making it a day ahead allows the flavors to develop even further.
• How can I adjust the heat? The recipe calls for 1-2 teaspoons of hot chilli powder. Start with 1 teaspoon if you prefer a milder chilli, and add more at the end if you want more of a kick.

What To Serve With Chilli Con Carne

This classic dish is versatile and pairs well with many accompaniments:

• Fluffy white or brown rice
• A dollop of sour cream or Greek yogurt
• Grated cheddar cheese
• Tortilla chips for dipping
• A simple green salad or a baked potato

How To Store Chilli Con Carne

• Refrigerate: Cool the chilli completely and store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: This recipe freezes brilliantly. Cool it down, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chilli Con Carne Nutrition Facts

• Calories: ~450 kcal
• Protein: 35g
• Fat: 20g
• Carbohydrates: 25g
• Fiber: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Smoked Haddock Chowder
• Turkey Ham Pie
• Chicken Ham And Leek Pie

Hairy Bikers Chilli Con Carne Recipe

Author: Alex Saidani Cooking Method:Sautéing Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesRest time: minutesTotal time:1 hour 5 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:450 kcal Best Season:Available

Description

A rich, hearty, and deeply flavorful chilli con carne with tender minced beef and kidney beans, all simmered in a savory, spiced tomato and red wine sauce.

Ingredients

• 500g lean minced beef
• 2 medium onions, chopped
• 3 garlic cloves, finely chopped
• 1–2 tsp hot chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp plain flour
• 150ml red wine or extra stock
• 300ml beef stock
• 400g can chopped tomatoes
• 400g can red kidney beans, drained
• 3 tbsp tomato purée
• 1 tsp caster sugar
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper

Instructions

1. In a large non-stick saucepan, cook the minced beef and onions for 5 minutes, breaking up the beef.
2. Add the garlic and all the spices (chilli powder, cumin, coriander) and cook for 1-2 minutes. Stir in the flour.
3. Slowly stir in the wine, followed by the stock.
4. Add the tomatoes, kidney beans, tomato purée, sugar, oregano, and bay leaf. Season with salt and pepper.
5. Bring to a simmer, then cover loosely and cook gently for 45 minutes, stirring occasionally.
6. Remove the bay leaf, adjust seasoning, and serve.

Notes

• The long, slow simmer is key to developing a rich flavor and tenderizing the beef.
• This chilli tastes even better the next day, making it a perfect make-ahead meal.
• Adjust the amount of chilli powder to suit your personal preference for heat.
• For a thicker sauce, remove the lid for the last 10-15 minutes of simmering.