Chilli con carne

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5 from 1 vote

Chilli con carne

This dish is a firm favourite in my house. If you think oh my kids won't eat chilli, try this one. This recipe shows that chilli can still be really tasty without being very hot. Serve it with rice, tacos or all three. This is also a great dish to cook in bulk and freeze, which will save on energy costs. If you are cooking in bulk, you may not need all the increased quantity of stock, use just enough so it is not too dry.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Season: Autumn, Spring, Summer, Winter
Type: Meat
Diet: Dairy Free, Gluten Free
Servings: 4
Calories: 780kcal


  • 1 tbsp olive oil organic, fairtrade
  • 1 onions organic, diced
  • 2 cloves garlic organic, peeled, crushed
  • 2 tsp mild chilli powder organic
  • 2 tsp sweet smoked paprika organic, fairtrade
  • 1 tsp ground cumin organic, fairtrade
  • 500 g lean minced beef
  • 100 ml beef stock organic
  • 400 g chopped tomatoes organic, use tinned
  • 3 tbsp tomato puree organic
  • 1 tsp oregano organic, fairtrade
  • 1 tsp sugar organic, fairtrade or 1 small piece of dark chocolate
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 1 dash salt optional
  • 400 g kidney beans organic, fairtrade, use tinned drained and rinsed
  • 150 ml soured cream organic (optional)
  • 300 g rice organic, fairtrade
  • 8 taco shells or tortilla wraps (optional)


  • Heat the oil in a large pan over a medium heat, add the onion and fry for about 5 minutes until soft.
  • Stir in the garlic together with the chilli powder, paprika and ground cumin and fry for about 2 minutes, stirring occasionally.
  • Turn up the heat and add the mince. Break the mince up with a wooden spoon and keep stirring until the meat is browned and there are no lumps..
  • Add the beef stock, tomatoes, tomato puree, oregano and sugar or chocolate. Stir together and season with freshly ground black pepper and salt (optional).
  • Bring the chilli to a boil then turn down the heat, cover with a lid and simmer for 20 minutes, stirring occasionally. Add a little more water or stock if it looks too dry.
  • Cook the rice as per the packet instructions.
  • Stir the kidney beans into the sauce and simmer without the lid for 10 minutes.
  • Serve the chilli with the rice, tacos or tortillas and a dollop of soured cream.


Not all eating at the same time or in a hurry?
This dish can be prepared in advance and re-heated when needed.
Can be kept in the fridge for 3 - 4 days.
Can be frozen 4 - 6 months


Calories: 780kcal | Carbohydrates: 66g | Protein: 45g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 124mg | Sodium: 1389mg | Potassium: 808mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1900IU | Vitamin C: 25.6mg | Calcium: 150mg | Iron: 7mg

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