Friday Night Chili Con Carne Recipe

Name: Friday Night Chili Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried red kidney beans; 1 tablespoon olive oil; 800 g topside beef, cubed; 2 red onions, coarsely chopped; 1 red pepper, coarsely chopped; 1 green pepper, coarsely chopped; 2 garlic cloves, crushed; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon sweet paprika; 1 teaspoon ground oregano; 2 (400 g) cans tomatoes; 2 teaspoons jalapeno chiles, drained and finely chopped; 2 cups water; sour cream, to serve; fresh cilantro leaves, to serve

Servings: persons

1 cup dried red kidney beans
1 tablespoon olive oil
800 g topside beef, cubed
2 red onions, coarsely chopped
1 red pepper, coarsely chopped
1 green pepper, coarsely chopped
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sweet paprika
1 teaspoon ground oregano
2 (400 g) cans tomatoes
2 teaspoons jalapeno chiles, drained and finely chopped
2 cups water
sour cream, to serve
fresh cilantro leaves, to serve

1
Cover beans with water in a large saucepan.
2
Bring to the boil over high heat and cook for 10 minutes.
3
Set aside for 1 hour to soak.
4
Drain.
5
Preheat oven to 160C .
6
Heat half the oil in a large pan and cook the beef in it over high heat until it's brown all over (2-3 minutes).
7
Set the beef aside in a large casserole dish.
8
Heat the remaining oil in the same pan.
9
Add the onion and peppers and cook for 5 minutes or until onion is soft.
10
Add spices and cook until aromatic (about 1 minute).
11
Add tomato, jalapenos, and water and bring to the boil.
12
Pour tomato mixture into the bowl containing the beef.
13
Add the drained red kidney beans.
14
Bake the mixture, covered, for about 2 hour or until beef and beans are tender.
15
Remove dish from the oven and give it a few minutes to cool.
16
Fish out all of the beef pieces and shred them up using two forks.
17
Return the beef to the mixture and stir to combine.
18
Serve with a dollop of sour cream and fresh coriander leaves, with crusty bread on the side.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried red kidney beans, 1 tablespoon olive oil, 800 g topside beef, cubed, 2 red onions, coarsely chopped, and more.

Yes, Friday Night Chili Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Friday Night Chili Con Carne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions