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Recipe: Oven Baked Chilli Con Carne

Oven Baked Chilli Con Carne

Serves: 6

Cooking time: 40-50 minutes CircoTherm® 180°C

Prep time: 20 minutes

Author: Nicky Corbishley

Ingredients

450g minced beef

1 onion, peeled and chopped

3 garlic cloves, peeled and minced

2 red chillies, finely chopped

1 beef stock cube, crumbled

1 tsp hot chilli powder

1 tbsp ground cumin

2 tsp dried coriander

1 tsp dried ginger

1 tsp dried mixed herbs

½ tsp salt

½ tsp freshly ground black pepper

100ml red wine

1 tbsp Worcestershire sauce

2 tbsps tomato purée

2 tsbps tomato ketchup

1 x 400g tin chopped tomatoes

2 x 400g kidney beans or mixed beans, drained and rinsed

Allergens highlighted in bold.

Step 1

Preheat the oven to CircoTherm® 180C.

Adding onion and mince to oven proof pan

Step 2

Fry the mince and chopped onion in an oven-proof pan until browned.

Adding ingredients to onion and mince whilst cooking

Step 3

Add the garlic, chopped chillies, crumbled stock cube, herbs, spices, salt and pepper and fry for 2-3 minutes.

Adding red wine to chilli whilst cooking

Step 4

Add the red wine, bring to the boil and simmer for 2-3 minutes.

Adding tomatoes to chilli whilst cooking

Step 5

Add the Worcestershire sauce, tomato purée, tomato ketchup, tinned tomatoes and tinned beans. Stir together, place a lid on and place in the middle of the oven for 20 minutes.

Final product oven baked chilli con carne

Step 6

Serve the chilli topped with fresh coriander and freshly sliced red onion and chillies.

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