Ultimate chilli con carne

Recipe by Richard CribbCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time






  • 1 large onion – chopped

  • 2 garlic cloves – minced

  • Splash of oil

  • 1 red pepper – sliced

  • 1 teaspoon of chilli powder (adjust to taste)

  • 1 teaspoon paprika

  • 1 teaspoon of coarse ground black pepper

  • 500g of 5% fat beef mince

  • 300ml of beef stock

  • 3 tablespoons of tomato purée

  • 1 tablespoon of red onion chutney or red currant jelly or sugar (whichever you prefer)

  • 1 tablespoon of Worcester sauce

  • 400g tin of red kidney beans

  • Jacket potatoes or boiled rice


  • Put the oil in a deep frying pan and heat, once heated put in the onions and gently fry for 5 minutes, stirring every minute or so.
  • Add the garlic and fry for a further minute.
  • Add the slides red peppers and fry for a further minute.
  • Add chilli powder, paprika and black pepper, gently fry for a further 3 – 5 minutes, stirring occasionally.
  • In a separate frying pan, add some oil and brown the mince beef, making sure you separate the meat.
  • Add the minced to the other pan stirring the mixture thoroughly. One done, add the beef stock and stir again. Keep the heat low.
  • Add the tin of tomatoes, tomato puree, Worcester sauce, red onion chutney (or red currant jelly or sugar) and stir thoroughly.
  • Leave on a low heat and let the mixture simmer for at least an hour, even better if longer. Remember to stir occasionally to avoid sticking.
  • Wash and drain the red kidney beans and add to the mixture. Raise the heat and keep stirring for 2 – 3 minutes.
  • Take a teaspoon and check the chilli heat, add more if desired. season with salt (as desired).
  • Serve with jacket potatoes or plain boiled rice and salad.