What's your favourite chilli con carne recipe?

[rasmus]

We're having it today but I always make it the same way.
How do you make it?

[BevS97]

[Megandllsmum]

I make a slimming world chilli, 5%beef mince, brown that with a crumbled oxo cube, add onions, peppers and mushrooms and brown all that, add a can of chopped tomatoes... I use some with chilli's in from supermarket, a can of red kidney beans, chilli powder, mixed herbs and fresh garlic or garlic granules and simmer for half an hour or so.
Have it with rice or jacket spuds or I dry roast small potatoes stir them into the chilli put in a roasting dish top with cheese and brown in oven for a chilli potato bake... Yum

[Loopylooloo]

One onion, clove of garlic, steak mince, oxo cube, teaspoon of chilli powder, teaspoon of cinammon, (amazing secret ingredient) red wine, can tomatoes, can of chilli kidney beans, fresh coriander at the end. Lots of sour cream on top. Basmati brown rice. Red wine. 🍷🍷🍷

[sassysar]

onion , mushrooms , pepper , beef mince , half a can white beans (like them better than kidney ) garlic clove , tin tomatoes , squeeze of chilli /hot sauce than chuck it all in the slow cooker after browning the mince and if it needs thickening a bit a tiny sprinkling of gravy granules . tis yummy as the mince goes tender

[Moleymole]

Chopped onion, quorn mince, 3 beef oxo cubes, chopped tomatoes and passatta, kidney beans and... el paso chilli mix.

[JohnD]

Try this beanless one. whatscookingamerica/Soup...nalesChili.htm

[Doowop]

I google best chilli recipe and make that, its one that has beer and dark chocolate in and is very spicy, it always goes down well when I make it on bonfire night

[Dr.JumbaJookiba]

[wanye]

i use mince *and* beef chunks in mine where possible. its also best made the night before and reheated!

finely dice two onions, a large carrot, and three cloves of garlic, add to frying pan with a teaspoon of olive oil and cook for a few mins. when starting to brown, add mince and a couple of oxo cubes. cook until the mince is suitably browned.

empty contents frying pan into a large cast iron pan, whilst draining off any excess fat. add fat back to the frying pan, and throw in a bunch of diced beef. brown and add to main pan. deglaze frying pan with a little red wine and add to main pan.

in the deglazed frying pan, add a couple of dried ancho/guajilo peppers and some boiling water (just enough to cover the bulk of the peppers when lying in the pan). bring to boil and cover. leave for 5-10 mins before blitzing in a food processor or blending stick. sieve to remove stalks/seeds/etc. add to main pan. if youre in a rush, you can do this ahead of time

chuck in a large glass of nice red wine, a tin of chopped tomatos, a tin of baked beans, a pack of passata, half a tube of tomato paste, a tin of kidney beans (or butter beans), chilli spices and a couple of tablespoons of soft brown sugar. add a big dollop of marmite for that extra umami flavour.

adjust seasonings/spice level (adding in some finely chopped fresh chillis for heat)

bring to boil with lid off, let some of the liquid cook down a little, then when reduced a bit, lower the temperature and stick the lid on. cook for 2-5 hours on low stirring gently occasionally (to make sure nothing is sticking to the bottom of the pan)

in the last hour, add any extra stuff you may want in your cupboard/freezer. i like to add sweetcorn and usually some more beans. at this point, stick your rice in to soak. i like using normal long grain rice.

then about 15-20 mins before ready to serve, drain the rice, rinsing one last time, stick it in a microwaveable safe container along with stock cube/water (for each cup of rice, add 1.5 cups of stock/liquid) - loosely cover tub and microwave for 10 mins. stir, the re-cover and cook for a further 3-5 mins. all water should have been soaked up by the end. uncover, stir and put aside to finish steaming for a few mins and get your plates ready.