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Chilli con Carne
Serves 6 Prep 15 min Cook 1 hr 20 min Total 1 hr 35 min Type Meal Origin Mexican

Chilli con Carne

A British home-cook chilli that leans on toasted whole spices, marmite and balsamic for depth, kidney beans and baked beans for texture, and a slow simmer to bring everything together. Not authentic Mexican but a comforting weeknight crowd-feeder; better on day two.

Serves 6 Prep 15 minutes Cook 1 hour 20 minutes Units Rate

Overview

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes. This version builds deep, complex flavours through toasted whole spices, umami ingredients (marmite and soy sauce), and slow simmering. The result is a comforting, warming dish that improves with time and is perfect for feeding a crowd.

Serves: 6 Prep Time: 15 minutes Cook Time: 1 hour 20 minutes

Ingredients

Aromatics & Vegetables

  • 1 onion (large, chopped)
  • 2 garlic cloves (minced)
  • 1 celery stick (grated)
  • 1 carrot (grated)
  • 1 tablespoon oil

Meat & Beans

  • 680g minced beef
  • 1 tin (400g) kidney beans (drained and rinsed)
  • 1 tin (400g) Baked Beans (drained and rinsed)

Spices (Whole & Ground)

  • 1 ½ tablespoons whole cumin seeds
  • 2 whole cloves
  • 1 star anise
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon chilli powder
  • salt
  • pepper

Sauce & Umami Base

  • 125ml beef (or vegetable stock)
  • 1 teaspoon marmite
  • 2 teaspoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons tomato paste
  • 1000ml bottles passata (Napolina preferred)

Method

Stage 1 - Toast & Prepare Spices

  1. Heat a dry, heavy-bottomed frying pan over medium-high heat (no oil).
  2. Add the cumin seeds and cloves directly to the hot pan.
  3. Toast for 1-2 minutes, stirring constantly, until they begin to smoke and become fragrant.
  4. Be careful not to burn them or they will become bitter.
  5. Grind the toasted seeds and cloves in a pestle and mortar until finely ground.
  6. Pour the stock into a bowl and stir in the ground spices, marmite, soy sauce, balsamic vinegar, chilli powder, coriander powder, and tomato paste until well combined. Set aside.

Stage 2 - Sweat the Vegetables

  1. Heat 1 tablespoon oil in a large, heavy-bottomed pan over medium-low heat.
  2. Add the chopped onion, minced garlic, grated celery, and grated carrot.
  3. Cover the pan with a lid and sweat for 15 minutes, stirring occasionally, until the vegetables are soft and translucent.
  4. This low-heat sweating releases natural sugars and builds flavour without browning.

Stage 3 - Brown the Meat

  1. Increase the heat to medium.
  2. Add the minced beef to the sweated vegetables.
  3. Cook for 5-7 minutes, breaking up the meat with a wooden spoon, until completely browned.
  4. Drain any excess fat if necessary.

Stage 4 - Build the Chilli

  1. Pour the prepared spice stock mixture into the pan with the browned meat and vegetables.
  2. Add the kidney beans and baked beans.
  3. Stir in the passata bottles until well combined.
  4. Add the star anise.
  5. Increase the heat until the mixture comes to a boil, then reduce to low heat.
  6. Simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
  7. The chilli should thicken and darken as it cooks; flavours will deepen and meld.

Stage 5 - Season & Finish

  1. Remove the star anise.
  2. Taste and adjust seasoning with salt and black pepper.
  3. If the flavour seems flat, add a pinch more marmite or soy sauce.
  4. If too bitter, add a touch of sugar.
  5. Serve hot.

Notes

  • Toasting spices: Toasting cumin and cloves releases essential oils and deepens flavour dramatically, don't skip this step.
  • Umami layering: Marmite and soy sauce add umami depth without making the dish salty. Start conservatively and taste as you go.
  • Slow cooking: The long simmer allows flavours to meld and the sauce to thicken naturally without cornflour or thickening agents.
  • Bean choice: Kidney beans and baked beans provide different textures and flavours; don't substitute one for the other.
  • Make-ahead: This dish tastes better the next day as flavours develop further. Make it ahead and reheat gently.

Variations

Spicier: Add 2-3 dried chillies (toasted with the cumin) or increase chilli powder to 2 teaspoons Extra meaty: Use 900g beef instead of 680g for a meatier texture Vegetarian: Replace beef with 400g lentils and use vegetable stock instead With chocolate: Add a small square of dark chocolate (70%+) at the end for subtle depth Turkey alternative: Use ground turkey instead of beef for a lighter version

Serving

Serve with: Cooked rice, cornbread, sour cream, shredded cheese, diced onion, and fresh coriander

Storage

  • Keeps 4 days refrigerated
  • Freezes well up to 3 months
  • Flavour improves after 24 hours as spices meld
  • Reheats gently on the stovetop, adding water if sauce thickens too much

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