Chilli con Carne

I doubt this recipe has any authenticity to it but it is a dish we enjoy, comfort food in one of its best forms. There was also enough leftovers to turn into a pasta bake the next day.


500g minced beef
1 onion, finely sliced
1 tbsp olive oil
1 pepper, chopped
2 garlic cloves, finely sliced
400g tinned kidney beans
400g tinned tomatoes
1 beef stock cube
1 tsp hot chilli powder
1 tsp ground cumin
1 tsp paprika
1 tsp sugar

Heat the oil in a large pan and then add the onion and pepper, cooking for 5 minutes to allow the veg to soften then add the garlic. After a minute, stir in the mince and cook until browned. Sprinkle in the spices and, once well combined, add the tinned tomatoes and kidney beans.

Add salt and pepper to taste plus a teaspoon of sugar and the stock cube. Stir and simmer for 20 minutes until sauce has thickened. Serve with rice and topped with cheese.

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