Chilli Con Carne

There is nothing fancy about this chilli – no chocolate and no peculiar chillies or beans. Just a full-on flavoursome, slow-cooked chilli.

Serves 8


  • 1 + 2 tbsp cooking oil
  • 1kg beef mince (very lean <5%)
  • 2 large onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp hot chilli powder
  • 1 tbsp chilli flakes
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 6 tbsp tomato puree
  • 300ml beef stock (made with 2 stock cubes/pots)
  • 800g crushed tomatoes (rustica passata)
  • 2 x 400g tins red kidney beans, in water (drained and rinsed)
  • Salt and pepper


  1. Preheat the oven to 130 C fan.
  2. In a large frying pan heat 1 tbsp of oil over a high heat.
  3. Add the mince and seal, breaking it up and moving all the time. Don’t allow the meat to stew, but do allow it to take on some good colour.
  4. Set aside.
  5. Meanwhile, in a large ovenproof casserole, heat the remaining oil.
  6. Add the onions and fry gently for approximately 10 minutes, over a low-medium heat. You want the onions to soften, without colouring.
  7. Add the garlic and cook for one minute whilst stirring.
  8. Add the spices and herbs and cook for 1-2 minutes, stirring constantly.
  9. Add the tomato puree and cook for 2 minutes, stirring constantly.
  10. Add the stock, tomatoes, mince and a good grind of black pepper.
  11. Stir and bring to a simmer.
  12. Cover with a lid and put in the oven.
  13. Cook for 3 hours. After 1.5 hours stir in the red kidney beans.
  14. Adjust the seasoning.

Serve and enjoy with plain boiled rice, tortillas, baked potato, or whatever takes your fancy!

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