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Chilli Con Carne

Chilli Con Carne

Who doesn’t enjoy a good chilli!  Cooking the Chilli Con Carne a few days before eating makes it so much tastier as all the flavours have been allowed to develop. Cooking your own Chilli puts you in control of how hot you would like it.

Preparation Time: 30 mins

Cooking Time: 1hr 30 mins

Serves 4


1 onion, chopped

1 tin chopped tomatoes

2 tbsp tomato ketchup

2 tbsp tomato puree

50 ml water

1 tbsp cocoa powder

1 tin kidney beans

1 clove garlic

1 tbsp olive oil

1 tsp dried chillies (or to taste)

1 tsp ground coriander

1 tsp ground cumin

2 cardamom pods (bruised)

1 red pepper

500g minced beef


Heat the oil in a large pan and fry the onion and garlic until they begin to soften. Add the chilli, coriander, cumin and crushed cardamom pods, and stir well.

Deseed and finely dice the red peppers, and add to the spicy onion. Break up the minced beef into the pan and brown the mince Add the chopped tomatoes, kidney beans, ketchup, puree and water, stirring to make a rich red sauce. When the chilli starts to boil, sprinkle over the cocoa and stir it in.  Cover and put in the oven for 1½ hours on a low heat, 150°C

I find chilli always tastes better the next day.  Either eat on the day or refrigerate once cool.

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