Chilli Con Carne

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1 tbsp - oil
  • 1 - large onion, chopped
  • 1 - capsicum, chopped
  • 2 - garlic cloves
  • 1 heaped tsp - chilli powder
  • 1 tsp - paprika
  • 1 tsp - ground cumin
  • 500 g - lean minced beef (you can use any meat)
  • 1 - beef stock cube
  • 400 g - chopped tomatoes
  • 1/2 tsp - dried marjoram
  • 1 tsp - sugar
  • 2 tbsp - tomato puree
  • 400 g - cooked red kidney beans

How to Make Chilli Con Carne

  • Heat a pan over medium heat.
  • When the oil is hot, add the onions and cook, stirring frequently, until the onions are soft and translucent.
  • Add the garlic, capsicum, chilli powder, paprika and cumin and stir well.
  • Let it cook for about 5 minutes, stirring occasionally.
  • Increase the heat, add the meat and stir well for about 5 mins until all the mince are in uniform mince-sized lumps and evenly brown.
  • Crumble the stock cube into 300 ml of hot water.
  • Pour this into the pan with the mince mixture.
  • Add the chopped tomatoes, marjoram, sugar, salt and pepper.
  • Add the tomato puree and simmer it gently.
  • Bring the whole thing to a 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 mins.
  • Stir occasionally to ensure that the mixture doesn't stick to the bottom of the pan.
  • Add a little water if the mixture gets dry.
  • When the mixture reaches a thick saucy consistency, add the cooked beans.
  • Gently bubble without the lid for another 10 mins adding a little more water if it looks too dry.
  • Replace the lid, turn off the heat and leave your chilli to stand for 10 mins before serving.
  • Leaving it to stand for some time enhances the flavour.
  • Recipe Courtesy: Mareena's Recipe Collections