Chilli con carne

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Serves: 4

By mrskeegs

(1 Vote) 1


  • 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

When and how to freeze: Put in freezer-safe tupperware after cooking
How long will it last?: Up to three months
How do I cook it?: Thaw in the fridge over night, then re-heat in a pan

Additional Information

  • Make Ahead

  • Can Freeze

  • Meat

  • Winter

  • Autumn

  • Nut Free

  • Egg Free

  • Dairy Free

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  • Sgtmajormummy 31/01/15 15:31

    Made double quantities, enough for 10 greedy people with rice. Even people who are non spicy eaters gave it a thumbs up so I will definitely be making it again. Another point, I made it with top quality beef mince (on offer at that famous German discount supermarket) and there was virtually no fat on the surface after freezing, so a healthy recipe too!