Name: Chilli Con Carne
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5–6
Cuisine: Mexican
Ingredients: 700g beef mince; 1 large brown onion, diced; 1 red capsicum, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 400g tin crushed tomatoes; 400g tin kidney beans, drained; 250ml beef stock; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp dried chilli flakes (or to taste); 1 tsp dried oregano; 2 tbsp olive oil; Salt and pepper, sour cream, grated cheddar and corn chips to serve

A proper chilli con carne is one of my favourite batch-cook recipes because it's genuinely better the next day, keeps all week in the fridge, and freezes like a dream. Make it on Sunday and you've got Monday's dinner sorted, which feels like a small act of self-care in an otherwise chaotic week.

The key to a good chilli is the spice balance and, more importantly, enough cooking time for the flavours to develop. Don't rush it. The dried chillies, cumin and smoked paprika need time to bloom and deepen in the sauce. I don't add beans until the last twenty minutes — they go mushy if you cook them too long and mushy beans are a betrayal.

Load it up how you like: sour cream, grated cheddar, sliced jalapeños, corn chips on the side. In this house everyone has a different arrangement, which means serving this meal is basically a customisation exercise. I have given up trying to control the outcome and just put everything in the middle of the table.

"Better the next day. This is the immutable law of chilli."

Ingredients

700g beef mince
1 large brown onion, diced
1 red capsicum, diced
4 cloves garlic, minced
2 tbsp tomato paste
400g tin crushed tomatoes
400g tin kidney beans, drained
250ml beef stock
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried chilli flakes (or to taste)
1 tsp dried oregano
2 tbsp olive oil
Salt and pepper, sour cream, grated cheddar and corn chips to serve

Method

Step 1

Heat the olive oil in a large heavy-based pot over medium-high heat. Cook the onion and capsicum for 5–6 minutes until soft. Add the garlic and cook 1 minute more.

Step 2

Add the mince and cook, breaking it up, until browned and the liquid has evaporated. Add the tomato paste and stir for 2 minutes until darkened.

Step 3

Add the cumin, paprika, chilli flakes and oregano. Stir for 1 minute to toast the spices. Pour in the crushed tomatoes and beef stock. Season with salt and pepper. Bring to a boil, then reduce to a low simmer.

Step 4

Cook uncovered for 35–40 minutes, stirring occasionally, until the sauce is thick and rich. Add the drained beans in the last 20 minutes. Adjust seasoning and chilli level to taste. Serve with all the toppings on the table.