Jo Pratt Chilli Con Carne: Recipe You’ll Love Tonight Jo Pratt Chilli Con Carne: Recipe You’ll Love Tonight

Try the Jo Pratt Chilli Con Carne Recipe You’ll Love Tonight, a hearty, spicy dish full of rich flavor and easy comfort.

It’s dinner, and then it’s dinner that lives with you. I’m talking about the warm bowl of heartfelt, spicy, soulful goodness: Like Pratt chili con carne. Whether you get home tired, want to impress friends, or just a little deep rest, it saves the recipe. I tried to make this version a chili evening for the first time and let me know , the smell alone left me sweets.

In this article I go through everything: from history, through the material, step instructions, tips/tricks, variations, side counters and even the remaining. And I want to weave on my personal journey: mistakes I’ve done, what I like, which gives the best taste. Ready? Let’s cook.

What You'll Discover:

What is Chili Cone Carne

Chilli con carne (“chili with meat”) is a spicy stew of meat (usually beef), chili or chili powder, tomatoes, often beans, garlic, onions and spices. It has roots in Tex,Mex and Mexican cooking, although many fields make their own versions. Something that makes the version of talk special is that it balances cumin, coriander and even a sign of cinnamon, such as deep, warming spices, as well as a smart use of alcohol and warehouse to provide prosperity.

Understanding that origin helps you respect the recipe , but also gives you room to customize, as I became known when Miller likes spices, for friends to cook.

Who is Pratt and his cooking style

If you do not already know, Pratt who is a chef and food writer is known for cooking that feels fancy, but which is absolutely remarkable in a regular house kitchen. His style is acceptable , great taste, sensible material, anchored by pantry stages. I first discovered her through a BBC recipe page. His chat chili con carne keeps my gaze because it was not one of the “thrown in twenty foreign spices” versions. This was something I could collect without panic, even though I went home late after work.

Her background , working with chefs, writing for magazines, cooking on TV , shows how well she balances flavors with comfort and technology.

Of the ingredients you need

Here are the materials of Chili Con Carne of the present, as well as the notes from my own twice.

Ingredient	Quantity	Why It Matters / My Note
Olive oil	2 tbsp	For frying onions/garlic so they soften without burning. I sometimes use half olive oil, half butter for depth.
Onions, chopped	2	Red onions or white both work; I like white onions here because they caramelize nicely.
Garlic cloves, crushed	2	Fresh garlic adds punch; avoid pre,minced unless in a pinch.
Lean beef mince	~1 kg (≈ 2¼ lb)	Lean helps avoid too much fat, but a bit of fat gives flavour. Once I tried with 80/20 beef fat content — rich, but skimming excess fat helped.
Red wine	250 ml (~9 fl oz)	Adds richness & depth; cooks off the alcohol. Optional if you prefer non,alcohol versions: use more stock, or beef broth.
Chopped tomatoes (tinned)	2 × 400 g cans	Base of the sauce. I like to get one with basil or herbs for a more aromatic hit.
Tomato purée	3 tbsp	Concentrates tomato flavour. Don’t skip.
Red chillies, thinly sliced, or dried chilli flakes	2 fresh or 3,4 tsp flakes	Adjust to taste. I once made it too mild; the next day, I added extra chilli flakes — the reheat helped meld it.
Ground cumin	1 tsp	Earthy warmth.
Ground coriander	1 tsp	Adds citrusy/fruity notes; balances cumin.
Stick of cinnamon	1	Just one gives subtle warmth; don’t let it overpower. I’m always tempted to add more, but restraint is key.
Worcestershire sauce	A good shake	Umami and slightly sweet. One of those small touches that lifts the sauce.
Beef stock cube	1	Dissolved in water, gives savoury depth.
Salt & freshly ground black pepper	To taste	Always to taste. You’ll need pepper more than salt initially, since the sauce reduces.
Red kidney beans (canned), rinsed & drained	2 × 400 g cans	Beans add texture & protein. If you prefer, you can swap in black beans or a bean mix.
Fresh coriander leaves (bunch), roughly chopped	1 large bunch	For freshness at the end. Adds colour & brightness.
Lime wedges	To serve	The acid cuts through the richness. Don’t skip this.

Step by step

Here is how to bring all these ingredients together. Timing, my notes and where people are often wrong.

Oil and sweat onion + warm garlic

Heat 2 tablespoons of olive oil in a large, heavy ,based pan with a lid. On medium heat, chopped onions and crushed garlic until it is soft, translucent. Don’t leave them brown first , burnt garlic is bitter.

My note: I once tried to hurry this step with high heat , the charge ended with edges and bitter companies.

Brown

Increase the heat, add lean beef. Cook quickly, break any lump of wooden spoons. Brown on all. It gives the taste through the Mailard reaction.

Deviations with red wine

Pour in the red wine, cook it for 2,3 minutes to burn the wine and loosen the brown pieces from the bottom of the pan. These taste like gold.

Tomato + tomato puree + add spices

Stir chopped tomatoes, tomato puree, fresh chili (or flakes), painted cumin, painted coriander, cinnamon stick, and worcestershire sauce. Enlightened into the beef book (dissolved in some warm water if necessary). Season with salt and pepper.

Low and slow

Take a mild boil, cover with the lid. Let it cook on low heat for about 50 minutes to 1 hour, sometimes stirring. The sauce should be thick and elaborated.

Why it matters: Time lets spices and all materials melt. I remember for the first time I only did 30 minutes , it tasted “flat”. When I gave it an extra half hour, wow , completely different.

Add beans and fresh coriander

After the long boil, stir in the rinse kidney beans and chopped coriander. Open the chef for another 10 minutes , it allows the sauce to reduce a little, the beans absorb taste.

Final adjustment and service

Taste and adjust: More salt? More chili? Maybe a hug of lime. Serve hot with rice, or even crusty bread. Unlike the top with sour cream or yogurt, and lime roads.

My Personal Tricks And Anecdotes

The ritual of preparing the chili for the presentation was a ritual for me. I want to share some stories because they taught me what works , and what not.

Error # 1: Too much fluid. For the first time I used extra stock and wine and tried to make more sauces. But without enough time, it remained full of water. Solution: Reduce, do not rush.

Trick # 1: Do it a day in advance. Flavors are formed overnight in the refrigerator. The next day, warm slowly , you want to taste deep tomatoes, and better masala balance.

History: A cold night, after a thick day at work, I made this chili. My kitchen windows were cooked, my nose bent, and when I tasted it, I just sat on the table, happening in my hand and sighed. At that moment, I understood the food comfortably in a new way.

Twist I love: Sometimes I add a small piece of dark chocolate (probably 10,15 g) near the end. It sounds strange, but adds chocolate wealth and soft bitterness that balances tomatoes and chili. Use restraint.

Spice adjustment: If it serves for those who prefer Miller flavor, I tone fresh chili and use dried flakes instead. For summer lovers I hold both and sometimes cut a fresh pepper on top just before serving.

Diversity

One of the good things about this recipe is how to forgive it. How to bend to your taste or what do you have in your pantry:

Meat options: If you do not eat beef, try turkey chop or even chopped chicken thighs. The texture changes, but the base spices work well.

Vegetarian / vegetarian version: Use omitted meat, plant ,based meat dough or extra beans (black beans, chickpeas). Use vegetable stock instead of beef. For compensation, you may need an extra soy sauce or a boom booster.

Additional vegetables: Add bell chili (red/orange/yellow) or cubed carrots, courtyard (zucchini). I often throw a red bell in chili when I have it. Adds sweetness and texture.

Smoking and summer level: A smoked paprika or chipotle smokey depth to Adobo. For severe heat, add jalapeños, habaneros or Scottish hood. Walk slowly , heat hangs.

Spice Twist: In addition to chocolate, a doll with peanut butter (unheard) can add cream to fusion style chili. I tried a potalak , and people were surprised, happy.

Side dish and serving suggestions

The chili is already heartfelt, but the good sides make it a party. What’s here?

Side Dish	Why It Works
Steamed white or brown rice	Classic pairing; rice soaks up juices.
Crusty bread or garlic bread	Great to mop up sauce.
Tortilla chips or corn tortilla strips	Adds crunch.
Sour cream or Greek yogurt	Cool contrast to the spice.
Guacamole or sliced avocado	Creamy texture, mild flavour.
Salad (lettuce, tomato, cucumber)	Freshness/lightness balances richness.
Lime wedges	Acid‐kick at the end.
Cheese (grated cheddar or pepper jack)	Melty richness and texture.

In my house I often make rice + sour cream + some chopped coriander. Simple but perfect.

How to save and heat up

One of the best parts: This recipe gets better over time.

Storage: Let the chili cool completely, and then cool in airtight containers. It’s good for 3,4 days.

Freezing: Divide in freezer container or bag. Freeze for 2,3 months.

Heating: From the refrigerator: heated to a boiler on low/medium heat, add water splash if it is too thick. Frozen: Melting in the refrigerator overnight or gently heated to frozen with a lid (may require extra time). Stir frequently.

Do forward: I cook it sometimes in the morning and let it cook slowly (on very low heat) a day. When it comes to dinner, everything is ready.

Nutrition and diet ideas

Since it is a relaxing food, it is not a “diet” as standard , but it can be balanced.

Protein: Beef + beans provide a good dose of protein.

Fiber: Add beans fiber; Addition of vessels increases fiber and nutrients.

Fat: The lean meat dough helps keep the saturated fat down. Using olive oil instead of butter helps.

Spices/Sodium: Stock Cubes, Warsesterushairs sauce and salt contribute to sodium. Taste before adding more salt. Use low salt versions of storage pieces if necessary.

Adaptation: Make a vegetarian/vegetarian version as described; Reduce heat for sensitive eaters (children, etc.); Serve with multiple vegetables to increase the volume without heavy calories.

General errors and how to avoid them

From friends with my own kitchen mice perception and reaction, there are many disadvantages here , and simple ways to avoid them.

Mistake	Why It Happens	Fix / Avoidance
Too watery / thin sauce	Either liquid too much, heat too high so it doesn’t reduce, or insufficient simmering time.	Lower heat, longer simmer, don’t rush. Use lid half on to allow evaporation.
Flavour flat or one,dimensional	Perhaps skipped wine, low spice, didn’t let flavours meld.	Use wine or stock, the right amount of spices, maybe small additions like chocolate or extra chilli. Let rest/reheat the next day.
Burnt garlic/onion at beginning	Heat too high, insufficient stirring.	Start medium; soften onion/garlic gently. Once softened, raise heat for browning mince.
Beans mushy or undercooked	Adding beans too early, or using the wrong type.	Use canned beans, drain & rinse; add near end (last 10 minutes).

Why do you want this recipe tonight

If you read it far, can you be surprised, “Is it really worth it tonight?” I say yes , and why is this?

Relaxation in a bowl: it is deeply satisfying to cut onions, smell garlic size, control spice , it’s almost medical.

Many light feeding: It spreads well. The Lie holders are excellent, so you get the fair value.

Flexibility: Use what you have, make it your heat or meat, make it your own.

It makes good memories: the first time I did it for someone who cares for me, small things , a bowl division, warm and spicy, with rice , a memory. Food adds.

Recipe Recap: Joe Pratt Chilli Con Carne , Full ingredients and cooking in a moment

Here is a quick summary so you can see everything at once (when you shop or advance).

Works: ~ 6,8 people

Time presented: ~ 15,20 minutes

Frying time: ~ 1 hour (as well as rest if you can do)

Material:

1 or2 tablespoons olive oil

3 or 2 onions, chopped

2 garlic cloves, crushed

~ 1 kg of lean beef notches

250 ml red wine

2 × 400 grams of chopped tomatoes (canned)

3 tablespoons tomato puree

2 red chili (thin chopped) or 3,4 tsp dry chili

1 or 2 teaspoon ground cumin

2 or 1 teaspoon of ground chorandas

3 or 2 stick cinnamon

Warsestershair Sauce (a good shake)

1 beef meat cube

Salt and pepper

2 × 400 grams of rooms red kidney beans, rinsed and dry

Fresh coriander slope, roughly chopped

Lime road to serve

Law Summary:

Oil → Hot sauce onions and garlic until soft.

Brown beef.

Add alcohol → cook for a few minutes.

Stir in tomatoes, puree, chili, spices, Warsesterreshire, stock, spices.

Low and slow, 50,60 minutes, stirring.

Add beans and coriander, cook for 10 minutes.

Adjust the spice, serve with the sides.

Key Takings

If you are trying to write down the Pratt Chilli Con Carne recipe tonight, I think it will just distribute more than dinner , a little warm, relaxation, maybe a sense of performance. It is one of the dishes that tastes even better the next day, which invites you to slow down, share and enjoy.
So take out the pan, cut those onions, let the spices bloom and treat yourself. And if you want, tell me how it came out. I always like to listen to others (and sometimes learn something new).
Happy cooking!