Chili Con Carne
A hearty Tex-Mex chili of lean beef mince, kidney beans and tomatoes, gently spiced and slow-simmered — high-protein, batch-friendly comfort food.
Per serving, as written.
A one-pot chili that only gets better the next day, which makes it ideal for batch cooking. Lean (10%) mince is the everyday supermarket pack, and the kidney beans add fibre and stretch the portions without anyone noticing the meat is doing less work than it looks.
Most of the richness here comes from the mince and the cooking oil. Dropping to a 5% mince takes out a good chunk of the fat while the beans and tomato base carry the meal, so it lightens up without losing the comfort-food character. Serve it on its own, or build it out with rice, a jacket potato or a spoon of yogurt.
Ingredients
For the chili
- 500 g lean beef mince (10% fat)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 red bell pepper, diced
For the sauce
- 400 g chopped tomatoes
- 400 g drained canned kidney beans
- 1 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp chili powder
- salt and pepper
Method
- Heat the oil in a large pot and soften the onion, garlic and bell pepper over medium heat.
- Add the beef mince and cook, breaking it up, until browned all over.
- Stir in the tomato paste, cumin, smoked paprika and chili powder and cook for a minute until fragrant.
- Pour in the chopped tomatoes and kidney beans, season, then cover and simmer gently for 30 to 40 minutes, stirring occasionally, until thick.
- Taste, adjust the seasoning and serve.
Free to start · no credit card required.