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Classic Chilli Con Carne

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A classic and must know dish that my mother taught me and my sisters as teenagers with some added modern touches for a little more spice.

500g lean minced beef (5% fat)
400ml beef stock
400g tin of chopped tomatoes
400g can of red kidney beans, drained and rinsed
2 medium red onion diced
3 garlic cloves peeled and finely chopped
3 tsp hot chilli powder
2 tsp ground coriander
2 tsp paprika
1 tsp dried oregano
2 tsp ground cumin
2 tbsp plain flour
3 tbsp tomato purée
1 tsp caster sugar

1. Heat a splash of olive oil in a large non stick pan over a medium heat
2. Add the minced beef and the chopped onion to the pan using a wooden spoon to regularly squash the minced beef into smaller chunks until it starts to brown
3. Add the chopped garlic, chilli powder, cumin, coriander, paprika and sprinkle over the flour then stir well
4. Slowly add the stock to the mixture, stirring constantly. Tip the chopped tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar and oregano. Finally, season the dish with a pinch of salt and plenty of freshly ground black pepper
5. Reduce the heat to low and cover with a lid for a further 45 minutes allowing the mince to become tender and the sauce to thicken.

Serve your dish with rice, garlic bread and a dollop of fresh sour cream or over a buttered jacket potato with parmesan cheese for a good winter feast!

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