Total cost:Less than £10

The perfect mid week meal all the family will enjoy.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 55 minutes
    • Mexican
    • Dairy Free
    • Gluten Free

    Chilli Con Carne

    Recipe Information

    Ingredients
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    500g Minced beef

    1 of Each green and red pepper

    1 x Large onion

    3 x Garlic cloves

    2 x Green chillies – approx. 25g

    1 x Red chilli

    1 x 400g Tin chopped tomatoes

    1 x 400g Tin red kidney beans

    1 x Dessert spoon tomato puree

    2 x tsp Paprika

    2 x tsp Dried oregano

    1 x tsp Ground cumin

    1 x Beef stock pot 250ml Water – or half water and half red wine

    20ml Olive oil

    Sea salt and black pepper

    Fresh coriander

    Fresh lime

    Method

    Peel the onion and finely chop.

    Chop the peppers into small chunks – discard any seeds and white pith

    Peel and mince the garlic

    Chop the green chillies finely – keep the seeds as well if you want a hotter chilli

    Heat the oil in a large saucepan and add all the above Add the minced beef

    Stir as you cook to break up and brown the beef, add the cumin, oregano and paprika and cook a few mins

    Then add the tinned tomatoes, tomato puree and the stock pot

    Pour over the water or water and wine

    Season with some salt and black pepper

    Bring to the boil, stir well and lower the heat, cover and cook for 40 mins, stirring occasionally

    Drain the red kidney beans and add to the chilli – cook for another 10mins

    Thinly slice the red chilli and chop some coriander

    Serve the chilli topped with the sliced chilli and coriander and some lime wedges

    Great served alongside some grated cheddar cheese and sour cream and chive dip