Student chilli con carne
It is that time of year again when being a first-year student can feel particularly challenging. Between long days of lectures, seminars and studying, trying to stick to a budget and figuring out what to eat every day, cooking can sometimes feel like just another thing to worry about. When money is tight, it can be tempting to reach for expensive ready meals or takeaways, but there are plenty of simple, filling and affordable meals that can be made at home with minimal effort.
This easy chilli con carne is a great option for those busy student evenings when you want something warm, comforting and full of flavour without spending a fortune. It is quick and straightforward to prepare, making it ideal for cooking after a long day of classes when you don't want to spend ages in the kitchen. Even better, it uses mostly store cupboard ingredients, meaning you can keep many of the ingredients on hand and make it whenever you need an easy, budget-friendly meal.
You can easily adjust the heat to suit your taste, too. If you like your chilli with a bit more of a kick, leave the seeds in the fresh chillies or add a pinch of dried chilli flakes. If you prefer something milder, simply remove the seeds or leave the extra chilli out altogether. A spoonful of cool, creamy soured cream and a fresh squeeze of lime at the end brings everything together and adds the perfect finishing touch.
It is also a great recipe to make in a larger batch, so you can have leftovers ready for another meal during a busy week. Simply portion it up and store it in the fridge or freezer, giving you a homemade meal ready to go when you don't have the time or energy to cook from scratch. This recipe creates 6 servings, so divide by 6 if you only want one. £3 per serving.
Each serving provides 420 kcal, 43g protein, 22g carbohydrates (of which 9.5g sugars), 12g fat (of which 4g saturates), 9.5g fibre and 1g salt. This makes it a filling and protein-rich option that is well suited to busy student life, while still being simple, affordable and easy to prepare.
Student chilli con carne- ingredient list!
Two tablespoons of olive oil
Two chopped onions
Two smashed garlic cloves
1 kg/2 lb 4 oz lean beef mince
Red wine, 250 ml/9 fl oz (optional)
Two 400g cans of chopped tomatoes
Three tablespoons of tomato purée
Two thinly sliced red chillies or three to four teaspoons of dried chilli flakes
One teaspoon of ground cumin
One teaspoon of ground coriander
One stick of cinnamon or half a teaspoon of ground cinnamon
A healthy dose of Worcestershire sauce
One cube of beef stock
Two 400g tins of rinsed and drained red kidney beans
One big bunch of freshly cut coriander leaves
freshly ground black pepper and salt
To serve, lime wedges, rice, guacamole, soured cream, and green salad
Student chilli con carne- step by step instruction guide!
Step 1
Heat the oil in a large, heavy-based saucepan with a lid over a medium heat. Once the oil is hot, add the finely chopped onion and garlic and gently fry for several minutes, stirring regularly, until the onion becomes soft, translucent and fragrant. Be careful not to let the garlic burn, as this can make it taste bitter.
Step 2
Once the onion and garlic have softened, increase the heat to medium-high and add the mince to the pan. Cook the mince quickly, stirring frequently and using a wooden spoon to break up any larger chunks of meat. Continue cooking until the mince is evenly browned and there are no obvious pink pieces remaining. Browning the mince at this stage helps to develop a deeper, richer flavour in the finished chilli.
Step 3
If you are using red wine, carefully pour it into the pan once the mince has browned. Stir well, scraping the bottom of the saucepan with the wooden spoon to lift any browned pieces that may have stuck to the base. Bring the wine to a gentle boil and allow it to cook for around 2–3 minutes. This gives the alcohol time to cook off while allowing the wine to add extra depth and richness to the sauce.
Step 4
If you are not using red wine, you can simply move on to the next stage of the recipe once the mince has browned. Keep the heat at a level that allows the ingredients to cook without burning, and continue stirring occasionally to make sure everything is evenly combined.
Step 5
Add the tomatoes, tomato purée, Worcestershire sauce, cumin, ground coriander, cinnamon, fresh chilli or chilli flakes, and crumble in the stock cube. Add plenty of salt and pepper for seasoning. Bring to a simmer, cover with a lid, and cook over low heat for 50 to 60 minutes, stirring now and then, until the mixture thickens and becomes rich.
Step 6
Add the drained and rinsed kidney beans and fresh coriander to the chilli, stirring well to combine. Cook for a further 10 minutes, uncovered, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. This will allow the sauce to thicken slightly and give the flavours time to develop. Remove the pan from the heat and taste the chilli, adding any extra seasoning if needed. Serve hot with lime wedges for squeezing over, alongside rice, guacamole, soured cream and a large green salad. The fresh lime and creamy toppings add a refreshing contrast to the rich and spicy chilli.
Recipe tips!
The chilli can taste even better a day or two after it has been cooked, as the flavours have more time to develop and the sauce becomes richer. If you are preparing it in advance, allow the chilli to cool before transferring it to a suitable container and storing it in the fridge. When you are ready to eat it, gently reheat it in a saucepan until it is piping hot throughout.
If you are eating the chilli on the day you make it, any leftovers can be frozen in individual portions, making them ideal for a quick and easy meal on another day. Allow the chilli to cool before placing it into well-sealed sandwich bags or suitable freezer-safe containers. When ready to eat, reheat from frozen in a saucepan over a low to medium heat for around 15–20 minutes, stirring occasionally, until it is thoroughly heated and steaming hot throughout.
