Chilli Con Carne recipe


Chilli Con Carne

Prep Time ~ 20 mins Cooking Time ~ 80 mins
Approx Cost ~ £8 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~This chilli is fairly mild, but can easily be made hotter by adding more chilli powder and flakes.The flavour is improved if prepared a day ahead of serving.


2 tablespoons sunflower oil

1 onion, peeled and chopped

2 garlic cloves, peeled and crushed

1 red pepper, cored and chopped

450g / 1lb beef mince

1 teaspoon chilli flakes

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

300ml / ½ pint red wine

1 tablespoon Worcestershire sauce

400g chopped tomatoes

Salt and pepper

400g red kidney beans, rinsed and drained


  • Heat the oil in a large frying pan, add the onion, garlic, red pepper and cook gently for 5 minutes.
  • Add the beef mince to the pan, stirring to break it up and cook over a high heat for 5 minutes or until browned.
  • Stir in the chilli powder and flakes, cumin and coriander, then cook for 2 minutes. Add the red wine and simmer for 2 minutes.
  • Stir in the Worcestershire sauce and chopped tomatoes, and seasoning, then cook for 30 minutes.
  • Add the kidney beans to the mixture and cook for a further 20 minutes.
  • Serve the chilli with rice, or piled on top of baked potatoes. Sprinkle with grated cheese and serve with soured cream or guacamole.