Chilli Con Carne Recipe.

Chilli Con Carne Recipe. Image credit: Irene Muller

Chili con carne spuds: Slow-cooked family dinner goodness

Enjoy a fully-flavoured and fully-loaded lunch or dinner with these chili con carne spuds. They’re perfect for the cooling weather this autumn.

Chilli Con Carne Recipe.

Chilli Con Carne Recipe. Image credit: Irene Muller

With the weather cooling down, more comfort food is needed and there are few ingredients that hit the spot quite like potatoes and beef. Add some spice to the party and you’ve got a hearty meal that will make you feel warm and fuzzy as you snuggle up for the evening. These chili con carne spuds are perfect family dinner cooking, especially for those cold but relaxing weekends at home. If you love low and slow cooking, you’ll enjoy this delicious recipe.

ALSO READ: Cheesy beef and macaroni casserole is the best comfort food

Chili con carne spuds suggestions

Kidney beans are the most well-known addition to chilli con carne and you can play around with different varieties too. The mince sauce is simple to put together and the addition of beans adds to the meatiness. You can adjust the heat and chilli flavour to your preference and note that the optional yoghurt can dampen the heat a bit. What’s a spud without cheese, right? So make sure you’ve got your potatoes fully loaded and enjoy with the whole family.

ALSO READ: Parmesan cheese pork chops: Crispy family dinner greatness

Enjoy a fully-flavoured and fully-loaded lunch or dinner with these chili con carne spuds. They’re perfect for the cooling weather this autumn.

Last updated on 29 March 2023

Classic chili con carne recipe

3 from 2 votes
Recipe by Irene Muller Course: LunchCuisine: GlobalDifficulty: Easy
Servings

7

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

45

minutes

An easy to make chilli con carne, that requires little preparation and is simply delicious.

Ingredients

  • 6 6 large potatoes

  • 3 tbsp 3 olive oil

  • 1 large 1 onion

  • 3 cloves 3 garlic

  • 2 2 medium carrots

  • 1 1 stick of celery

  • 1 1 red pepper

  • 12 tsp 12 olive oil

  • 2 tsp 2 fresh chilli ~ (optional) deseeded

  • 2 tsp 2 cumin

  • 2 tsp 2 coriander

  • 1 tsp 1 cinnamon

  • 1 can 1 kidney beans, drained

  • 2 cans 2 chopped tomatoes (Italian tomatoes)

  • 500 g 500 free-range beef mince

  • salt and pepper

  • For serving
  • fresh coriander

  • creme fraiche

  • grated mature hard cheese

  • wedges of lime

Method

  • Peel and finely chop the onions, garlic, carrots, celery, chillies and peppers.
  • Combine all your spices together
  • Heat a large stewing pan or pot with a good amount of olive oil.
  • Brown the beef mince and set aside.
  • Add all your chopped vegetables, chilli, cumin, cinnamon and a good amount of seasoning.
  • Cook for about 6-10 minutes, stirring until softened and lightly coloured.
  • Add the kidney beans and tomatoes, and add the browned mince meat.
  • Fill one of the empty tomato tins with water and pour this into the pan.
  • Pick the leaves from the coriander and place them in the fridge.
  • Finely chop the washed stems and stir in.
  • Bring to the boil and turn the heat down to a simmer with the lid on halfway for about an hour and a half, stirring every now and then.
  • For the potatoes
  • Preheat the oven to 220°C.
  • The secret to the best-baked potato recipe is making baked potatoes that have a delicious salty, crispy outside skin. They are simply the best, also know as jacket potatoes.
  • Wash the potato under cool running water and gently scrub the dirt off. Try not to remove the skin by scrubbing too hard, we want the skin to remain!
  • Dry gently with a paper towel, trying not to remove the outer layer of skin. Pat with paper towels until the potato is dry. You want the potato to be dry so that when you rub the oil on it, it will absorb into the skin better.
  • Pierce with a fork a few times
  • Rub them all over with the olive oil, place on a baking sheet and sprinkle generously with sea salt and prick all over with a fork. You need the salt for a good crust.
  • Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.
  • Bake for 45-50 min or until the potatoes are soft on in inside
  • For serving:
  • Slit the potatoes then top with Chilli Con Carne, yoghurt (optional), and a good helping of Creme Fraiche
  • Serve with a wedge of lime. You can serve with more chopped chilli for those people who like it hot

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