Recipe Tips
The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving.
If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags or boxes. Reheat from frozen in a saucepan of water for about 15–20 minutes until steaming hot.
What can I add to chilli con carne for more flavour?
Spices such as ground cumin, coriander and cinnamon round out the flavours without adding much heat (that’s where the chillies come in). If you enjoy smoky flavours, try adding smoked paprika in addition to the other spices.
In this recipe, red wine, Worcestershire sauce and beef stock add depth of flavour and some sweetness, but you can also add a square or two of dark chocolate at the end. Also, browning the meat thoroughly will add lots of flavour (see the technique video at the bottom of the page for tips on how to brown meat).
Why is chilli con carne healthy?
It’s mainly thanks to the beans, which are high in fibre and protein. However, chilli con carne can be high in saturated fat, so choose lean meat and throw in an extra tin of beans if health is your priority (kidney beans are the most common but pinto and black beans also work well).
Is chilli better in the slow cooker?
A long gentle cook brings the best out in a chilli, allowing the meat to get really tender and the flavours to infuse. This can be done on the hob, but if you want the convenience of using a slow cooker you’ll need to add a bit less liquid so use a chilli recipe developed for slow cookers .
