Chilli con carne

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Prep time:

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Serves: 4

By mrskeegs



  • 1 tbsp tomato puree

  • 1 tbsp cocoa powder, (optional)

  • 1 tsp curry powder, (optional)

  • 2 tbsp tomato ketchup

  • 1 red pepper, deseeded and finely chopped

  • 400g tin kidney beans, drained

  • 400g tin plum tomatoes

  • 500g lean minced beef

  • 2 cloves garlic, peeled and sliced thinly

  • 1 medium onions, chopped finely

  • 5 tbsp cajun spice

  • 1 Worcestershire sauce


  1. Fry onion and garlic for 5 minutes in oil and a teaspoon of curry powder.
  2. Add the minced beef, break up and brown it all over the course of 10 minutes.
  3. Add 3-5 tsp spice blend, the drained kidney beans, the tin of plum tomatoes, and about 1/2 tin of water. Then add the red pepper, ketchup, tomato puree, cocoa powder and a slug of Worcester sauce.
  4. Give it all a good stir over the heat, breaking down the plum tomatoes, then leave to simmer for around 50 minutes over a medium heat, stirring about every 10-15 minutes.

Handy Hint

Better left to get cold overnight and reheated next day. Leave out the curry powder if you like a milder chilli.
I have chopped birds eye chilli's on standby for those who like a mouth burner, adding these to individual portions. I didn't have any garlic so I fried the onion in garlic infused oil instead. It won't be any worse for missing the cocoa powder, but it's a good addition. Add more water if it's looking too dry during the simmer.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Autumn

  • Winter

  • Meat

  • Make Ahead

  • Can Freeze

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