Chilli Con Carne


Chilli Con Carne


  • 500g lean minced beef
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 can of red kidney beans, drained and rinsed
  • 400g canned chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 beef stock cube
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh coriander (cilantro), chopped (for garnish)
  • Grated cheddar cheese, to serve
  • 1 lime, cut into wedges (optional)


  1. Heat the olive oil in a large pan over medium heat. Add the onions and garlic, cooking until they are soft and translucent, about 5 minutes.
  2. Add the minced beef to the pan, breaking it apart with a spoon. Cook until browned.
  3. Stir in the red bell pepper and cook for another 5 minutes.
  4. Add the canned tomatoes, tomato paste, dissolved beef stock cube, cumin, chili powder, paprika, and cinnamon. Season with salt and pepper.
  5. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
  6. Add the kidney beans to the pan, and continue to cook for another 10 minutes.
  7. Adjust seasoning with salt, pepper, or more chili powder, according to your taste.
  8. Serve the chilli con carne topped with shredded cheddar cheese, chopped coriander, and lime wedges on the side if desired.


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