Tex-Mex, one pot · Beef
One-Pot Chili con Carne with Kidney Beans
A one-pot chili con carne with minced beef, red kidney beans and a full hour of slow simmering — the easy family dinner we cook most often. The beans only go in at the very end, and that is the whole trick: any earlier and they fall apart. The flavour comes from the hour, not from the spices.
- Prep
- 15 min
- Cook
- 1 h 30 min
- Serves
- 6
- Level
- Easy
Method
- Both oils into the pot with the chopped onion. Fry over medium heat for about 5 minutes, until the onion is soft and just starting to colour.
- Add the minced beef. Stir from time to time and break it up with the spoon so no big lumps are left.
- While it browns, add the garlic, cumin, sweet paprika, salt, marjoram and sugar, and crumble in the half stock cube.
- Stir in the tomato purée and the diced red pepper.
- Once the meat is browned all through, pour in the passata and the water.
- Cook for at least 1 hour over low heat, stirring from time to time. This hour is where the flavour comes from — not from the spices.
- Add the drained kidney beans and cook for about 15 minutes more. That is all they need; any longer and they start to fall apart.
We eat it over white rice with a spoon of sour cream, tomatoes and cucumbers on the side for freshness, and coriander on top for whoever wants it.
Watch it made
The full method, step by step, on the channel.