Healthy Chilli Con Carne

The Hairy Bikers’ lighter chilli con carne — lean mince, warming spice and a rich tomato sauce.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 50m
Total: 1h5m
Ingredients
  • 500g lean minced beef (10% fat or less)
  • 2 medium onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1–2 tsp hot chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp plain flour
  • 150ml red wine (or extra beef stock)
  • 300ml beef stock, made with 1 beef stock cube
  • 400g tin chopped tomatoes
  • 400g tin red kidney beans, drained and rinsed
  • 3 tbsp tomato purée
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • flaked sea salt
  • freshly ground black pepper
Instructions
  1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring and breaking up the mince against the sides of the pan.
  2. Add the garlic, chilli powder, cumin and coriander and fry for 1–2 minutes more.
  3. Sprinkle over the flour and stir well.
  4. Slowly add the wine, then the stock, stirring constantly.
  5. Tip in the tomatoes and kidney beans, then stir in the tomato purée, sugar, oregano and bay leaf. Season with a pinch of salt and plenty of black pepper.
  6. Bring to a simmer on the hob, then cover loosely with a lid, reduce the heat, and simmer gently for 45 minutes, stirring occasionally, until the mince is tender and the sauce has thickened.
  7. Adjust the seasoning to taste and serve.
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