The Hairy Bikers chilli con carne is a lean, one-pot beef chilli made with 10% fat mince, kidney beans, cumin, coriander and red wine. It simmers on the hob for 45 minutes and serves 5 at just 302 calories each.
This comes from The Hairy Dieters (2012), Si and Dave’s first diet cookbook. They call it “a spicy classic you can still eat while on a diet.” The beans handle your carbs, so you barely need rice alongside.
Most chilli recipes start with oil, but Si and Dave dry-fry the mince with the onions in a non-stick pan. They squish the beef against the sides to break up lumps, which gives a finer texture without needing to brown in batches.
Hairy Bikers Chilli Con Carne Recipe
Course: DinnerCuisine: BritishDifficulty: Easy5
servings20
minutes1
hour302
kcal1
hour25
minutesFrom Si and Dave’s first Hairy Dieters cookbook (2012), this stripped-back chilli thickens with plain flour instead of hours of simmering, serving 5 generous portions from a single saucepan.
Ingredients
500g lean minced beef (10% or less fat)
2 medium onions, chopped
3 garlic cloves, peeled and finely chopped
1–2 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain flour
150ml red wine or extra stock
300ml beef stock, made with 1 beef stock cube
400g can of chopped tomatoes
400g can of red kidney beans, drained and rinsed
3 tbsp tomato purée
1 tsp caster sugar
1 tsp dried oregano
1 bay leaf
flaked sea salt
freshly ground black pepper
Directions
- Dry-fry the mince: Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps.
- Add the spices: Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
- Build the sauce: Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
- Simmer: Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.
Notes
- Calories: Lean beef mince 500g (~850) + onions 300g (~120) + garlic (~13) + spices (~30) + flour 16g (~58) + red wine 150ml (~128) + beef stock 300ml (~10) + chopped tomatoes 400g (~72) + kidney beans drained ~240g (~240) + tomato purée 45g (~37) + sugar 4g (~16) = ~1,574 kcal total ÷ 5 servings = ~315 kcal. With stock instead of wine: ~1,456 ÷ 5 = ~291. Official site states 302 kcal. Used 302.
FAQs
Why does this chilli use flour?
Si and Dave sprinkle 2 tablespoons of plain flour over the spiced mince before adding any liquid. The flour thickens the sauce as it simmers, so you don’t need the long reduction that most traditional chilli recipes rely on.
It’s a clever Hairy Dieters trick. A faster cook means dinner on the table sooner, and the sauce clings to the mince instead of pooling at the bottom. I tested it without the flour once and the result was noticeably thinner after the same cooking time.
Can I use stock instead of wine?
Si and Dave give you the option right in the recipe: 150ml red wine or extra stock. Wine adds a rounder acidity that stock alone can’t match, but if you’d rather skip alcohol, increase the beef stock to 450ml total.
I’ve made it both ways and the difference is more subtle than you’d expect. The cumin and chilli powder do most of the heavy lifting, so the wine plays a supporting role rather than a starring one. Swapping wine for stock also saves roughly 25 calories per serving, bringing it closer to 280 per bowl.
How do I adjust the heat?
The recipe calls for 1–2 teaspoons of hot chilli powder, and Si and Dave leave the choice to you. One teaspoon gives a gentle warmth that builds as you eat. Two teaspoons makes it properly spicy.
Start with one teaspoon if you’re cooking for a mixed crowd, because you can pass chilli flakes or hot sauce at the table. I find the ground cumin and coriander already bring plenty of background warmth, so even the milder version doesn’t taste flat. A pinch of smoked paprika is a nice addition if you want smokiness without more heat.
Can I freeze this chilli?
Yes, and it freezes well. Let it cool completely, then portion into airtight containers. It keeps in the freezer for up to 3 months, and the spices taste even fuller after thawing and reheating.
Defrost overnight in the fridge, then reheat on the hob until piping hot all the way through. I usually double the batch and freeze individual portions, which is exactly the kind of meal prep Si and Dave designed this book around. Don’t refreeze once it’s been thawed.
What should I serve with it?
Si and Dave suggest salad or a very small portion of rice, and they’re smart about it. The kidney beans already provide carbohydrate and fibre, so you don’t need a big starch alongside. I tend to serve a simple green salad dressed with lemon juice for a fresh contrast.
A jacket potato with a scoop of chilli and soured cream works too, or warm tortillas with shredded lettuce. If you’re after more ideas, the Jamie Oliver recipes include sides that pair well with bold, spiced mains.
How does this compare to the Meat Feasts version?
Si and Dave have a completely different chilli in Meat Feasts. That version uses a kilo of beef, split between mince and diced chuck steak, with chipotle, two types of beans and 75g dark chocolate. It cooks for 2–3 hours and runs about 424 calories per serving.
This Dieters version is the stripped-back opposite: lean mince only, no oil, no chocolate, done in under an hour. Both are genuinely good chillies, but they’re built for different nights. The Meat Feasts chilli is a weekend slow-cook for a crowd, while this one is a Tuesday dinner that won’t undo your week.
