Chilli con Carne

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A simple recipe for Chilli Con Carne. No bells or whistles, just home-cooked comforting food.


1 tablespoon olive oil
1 medium onion, peeled and chopped finely
1 teaspoon dried oregano
1 teaspoon ground cumin
1-2 red chillies, deseeded and sliced finely
450g minced beef
1 clove garlic, chopped finely
400g tinned tomatoes, drained
1 square of 70-80% chocolate
400g cooked kidney beans, drained and rinsed
200ml stock (beef or chicken)
1 large tomato, chopped finely


1. Heat the olive oil in a large saucepan. Add the onion and fry over a low heat until soft. Add the dried oregano, ground cumin and the chilli(es) and fry for 1-2 minutes. Add the minced beef, stir well and fry over medium heat until the mince is coloured – it takes about 5 minutes.

2. Add the garlic and cook until fragrant – 1-2 minutes. Add the drained tomatoes, chocolate and kidney beans. Stir and add the stock. Bring the mixture to the boil, turn the heat down to a low simmer and cook for 30-40 minutes until the sauce has thickened. Garnish with chopped tomato.

3. Serve with rice or corn tortillas and grated cheese, sour cream and chopped coriander to garnish.


Useful articles and videos on making chilli (or chili) as it is spelt in Texas.

Diana Kennedy is considered a world expert on Mexican food: read an interview with her in the Guardian here.

VIDEO: Texas Chili (sic) Makes a Welcome Guest


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