Chili con carne

Chili con carne

Serves 4 - 6
Prep time 10 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 20 minutes


  • 1 teaspoon chilli (powder or flakes)
  • 1 tablespoon ground cumin
  • 500g beef mince
  • 400g crushed tomatoes
  • 1 cup stock (I used veggie you can use beef if you like)
  • 1 teaspoon dried oregano
  • 2 teaspoons brown sugar
  • 2 tablespoons tomato paste
  • 400g kidney beans (I used black beans)
  • 1 Large onion (finely chopped)
  • 2 cloves garlic (minced)


Step 1
Heat a lug of olive oil in a large pot and add the onion.
Step 2
Sweat for 5 minutes or until softening and golden.
Step 3
Add garlic, chilli and cumin and stir to coat onions, cook for a minute or two.
Step 4
Add the meat and break up using a fork stirring to brown, then stir in the tomatoes, stock, oregano, sugar and tomato paste.
Step 5
Bring to the boil and then turn down to gently simmer for an hour, stirring occasionally.
Step 6
Drain and rinse the beans, then add and leave to heat through for 5 minutes or so.
Step 7
Serve with rice or use as a base for nachos, tacos or burritos ~ heck if you fold it a certain way it's a different meal isn't it?
I served ours on rice with grated tasty cheese and a dollop of sour cream. N.O.M.


If you would like to make this vegetarian, then follow all steps minus the beef, and just simmer for about 20 minutes before adding the beans ~ perhaps use two tins of beans instead of one.
Fresh coriander would make a perfect green accompaniment.
Maybe steam or boil some ears of corn, then slice off the kernels and stir through the cooked rice: mixing grains makes for a more complete plant protein profile!