Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
394 K 3.5/5 (62 reviews)
35 min.
Easy
6 people
10 IngredientsLast modified on: February 21th 2011
For 6 people, you will need:
- 1
600 g minced beef - 2
500 g tinned red kidney beans - 3
1 onion - 4
1 shallot - 5
1 beef stock cube - 6
500 ml tomato coulis - 7
2 tablespoons chilli spices - 8
4 tablespoons olive oil - 9
Tabasco (optional) - 10
fine (or table) salt - Total weight: 1,850 grams
Change measures:
Times for this recipe
Preparation: 6 min.
Cooking: 30 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 4 min.
Then add 600 g minced beef, salt again and mix.
Stage 3 - 8 min.
Cook for about 7-8 minutes.
Stage 4 - 2 min.
Add 500 ml tomato coulis, and the beef stock cube.
Stage 5 - 2 min.
Add 500 g tinned red kidney beans, drained and rinsed.
Stage 6 - 2 min.
And finally 2 tablespoons chilli spices.
Stage 7 - 10 min.
Mix well, and cook for about 10 minutes.
Stage 8
Put Tabasco on the table so that each guest can help himself, and serve the chilli with rice, plain white for example.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 340 RDI=30 % | 190 RDI=30 % | 3,970 RDI=200 % | 16,610 RDI: 200 % |
| Per 100 g | 10 RDI=5 % | 20 RDI=2 % | 10 RDI=2 % | 210 RDI=10 % | 900 RDI: 10 % |
| Per person | 40 RDI=10 % | 60 RDI=5 % | 30 RDI=5 % | 660 RDI=30 % | 2,770 RDI: 30 % |
How much will it cost?
- For 6 people : 10.35 €
- Per person : 1.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Minced beef
Like these other recipes: Polenta parmentier, Polpete, Bolognaise lasagne, Gisèle's Pasties, Meatballs, ... See them all 14
Tinned red kidney beans
Like these other recipes: Cauliflower, red bean and avocado salad, Mexican tart, Mexican salad, Chicano burger, African style chicken, ... See them all 7
Tomato coulis
Like these other recipes: Bolognaise lasagne, African style chicken, ... See them all 2
Olive oil
Like these other recipes: Greek salad, Minestrone, Beans with tomatoes, Individual creamy endive gratins, "Land and sea" kebabs, ... See them all 519
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...October 3rd 20191.59 M 714.6 2 hours 40 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.February 21th 2011184 K4.3 35 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...June 6th 2012333 K 24 40 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011139 K 24.1 3 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019913 K 34.3 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.