Chilli Con Carne

  • 1 tablespoon oil
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves (peeled)
  • 1 heaped teaspoon hot chilli powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 500g lean minced beef or best beef mince
  • 1 beef stock cube
  • 400g can chopped tomatoes
  • ½ teaspoon dried marjoram
  • 1 teaspoon sugar
  • 2 tablespoon tomato purée
  • 410g tin of red kidney beans
  • plain boiled long grain rice, to serve
  • soured cream, to serve


  1. Prepare your vegetables. Chop 1 large onion into small diced cubes, about 5mm square. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
  2. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes.
  3. Tip in the garlic, red pepper, 1 heaped teaspoon hot chilli powder, 1 teaspoon paprika and 1 teaspoon ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  4. Brown the 500g lean minced beef. Add the meat to the pan and break it up with your spoon or spatula. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  5. Making the sauce; Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Add one 400g tin of chopped tomatoes. Tip in 1/2 teaspoon of dried marjoram and 1 teaspoon sugar.
  6. Add 2 tablespoons of tomato puree and stir the sauce well.bSimmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  7. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  8. Drain and rinse 1 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, add a little more water if it looks too dry. Taste a bit of the chilli and season.
  9. Replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving.
  10. Serve with soured cream & plain boiled long grain rice.

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