Chilli con carne – Home Cooking by Rachel Allen

Everyone should be able to cook a chilli without a recipe book but this time I thought I’d try someone else’s version of chilli to see if I preferred it.

Rachel’s quantities for 6 used 700g of mince, since Waitrose sells it in 500g packs I multiplied the other quantities by half again and made some for tonight and some for the freezer. This version was definitely a success, right proportion of meat to tomato and lots of peppers.


  • 2 tbsp olive oil
  • 700g minced beef
  • 1 large onion peeled and roughly chopped
  • 5 cloves garlic peeled and crushed
  • 2 red or yellow peppers, deseeded and roughly chopped
  • 3 red or green chillies finely chopped
  • 2 x 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • freshly ground pepper
  • 1 x 400g tin of kidney beans
  • 2 tsp ground cumin
  • 2 tsp ground coriander


  1. Put the olive oil into a large casserole dish or saucepan (ovenproof and with a lid if cooking in the oven) and put on a high heat.
  2. Working in batches sear the meat quickly until well browned. Remove each batch with a sotted spoon and set aside
  3. Reduce the heat to medium, add the onion and garlic, cover with a lid and gently fry for 6-8 minutes, stirring occasionally until soft.
  4. Return the meat to the casserole dish or pan and add the peppers, chillies, tomatoes, tomato puree and seasonings. Bring to the boil, cover with a lid, reduce the heat and simmer for about an hour or until the meat is nice and tender and the sauce has thickened a little. Alternatively cook in the oven, preheated to 150 degrees C (gas mark 2) for an hour.
  5. When the meat has cooked add the remaining ingredients and leave to simmer, uncovered on a low heat for a further 10 minutes. Check the seasonings and adjust if necessary.
  6. Serve the chilli with boiled basmati or long grain rice and with coriander leaves scattered on top. Place small bowls of soured cream, cheddar cheese and lime wedges on the table for people to help themselves.

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