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Chilli Con Carne Recipe – Easy Mexican favourite – Recipes by Warren Nash



It’s a Mexican classic – here is my really easy Chilli Con Carne Recipe made with Beef and Kidney Beans. This goes great with baked potato or rice.

My recipe tastes even better the longer you leave it to stand after simmering – allowing all those flavours to infuse. It’s simple to prepare and you can leave it to cook with minimal effort – great if you’re learning how to make chilli con carne for the first time.

Get the directions for my chilli con carne recipe on my website: http://www.warrennash.co.uk/recipes/chilliconcarnerecipe

Remember to subscribe to my channel for more recipes, cooking guides and collaborations here: http://www.youtube.com/subscription_center?add_user=fitbritsgb

Ingredients (Serves 4 | Prep time: 15m Cooking time: 45m | 265 calories & 12.4g fat p/serving):

– 500g Minced Beef
– 1 Onion
– 2 Garlic cloves
– 1 tsp Chilli Powder
– 1 tsp Cumin
– 1 tbsp Oregano
– 1 tsp Cinnamon
– 1 Tin Chopped Tomatoes
– 2 tbsp Tomato Puree
– 1 Tin Kidney Beans
– 1 Beef Stock Cube
– Olive Oil (to fry)
– Salt & Pepper

Hi guys, it’s Warren here and here’s my recipes for homemade beef chilli con carne. This recipe is enough to service 4 people. Take one onion. Cut the ends off, cut in half, peel then finely chop. Take 2 garlic cloves. Peel them and finely chop as well. Set aside with the onion.

Heat some oil up in a large casserole dish over a medium to high heat. Fry the onion and garlic for about 5 minutes. Pour in 1 tsp of chilli powder, 1 tsp of cumin and 1 tsp of cinnamon. Then add in 500g of minced beef.

Fry the ingredients whilst stirring continuously until the beef has browned. Once the beef has cooked, add 400g of chopped tomatoes followed by 2 tablespoons of tomato puree, 1 tablespoon of Oregano and crumble in on beef stock cube. Generously season and briefly combine the ingredients together.

Top the chilli off with some hot water from the kettle then stir everything together. Bring up to simmering point and leave to simmer away over a low heat, with the lid on for 20 minutes. After 20 minutes, remove the lid and add some kidney beans that have been drained and washed

Under the tap. Mix them in then leave the chilli to simmer again for another 10 minutes with the lid off. After the 10 minutes, give the chilli a stir again then place the lid on. Remove from the heat and leave to rest for at least 15 minutes.

After the resting time, the chilli is ready to serve. It goes great with rice, or my favourite, a jacket potato sprinkled with cheese.

30 Comments

  12. @slik321

    I made this today for me and my grandmother. She didn’t think she’d like it but she really enjoyed it and probably liked it more than me haha. Will definitely make this regularly from now on, simple to make, tastes good and lots of healthy nutrients. Thanks for the simple and easy to follow video 😊

  14. @geoffashden2

    Any Mexican would view this with horror! Not a mexican dish at all, Most similar recipes are Texan but then only vaguely.

  19. @annifis

    I make this with crumbled dry soy instead of beef and its just as amazing! 10/10, don't forget the sour cream and Sriracha to top it off

  22. @c.marmion8430

    I made this earlier and it was delicious. I left out the beef Oxo cube as I didn't have one, and I also left out the oregano because that may have given it an Italian twist.

    I added a chopped up green pepper and some sweetcorn to bulk it up, and it was yummie!

    I didn't understand the 15 minutes sitting of the pot after switching the heat off and before serving…perhaps to let all the spices meld together? But I did it anyway! Very nice 👍

  29. @129jaystreet

    Try explaining to a real Mexican that chili con carne is a Mexican dish. Hahaha it's American as Apple!

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