Chili Con Carne

chile con carne (1 of 1)

Possibly the ultimate comfort food, perfect for those winter days where you don’t want to leave the comfort of your blanket. The amount of spice is completely up to you. The amount used in the ingredients packs a bit of a punch, but not too much to scare off anyone with a low spice tolerance. Use whatever beans you have lying around as well. This is also really easy to make in big batches, with leftovers freezable.

Serves 4

Prep Time: 10 minutes

Cook Time: 2 hours 15 minutes


  • 1 large onion, diced
  • 5 cloves of garlic, diced
  • 2 hot chilies, diced, with seeds kept in
  • 500g minced beef
  • 2 tsp salt
  • 2tsp black pepper
  • 1 can of chopped tomotoes
  • 3 tsp tomato purรฉe
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 3 tsp paprika
  • 1 beef stock cube
  • 2 cubes of dark chocolate
  • 3 tsp cayenne pepper
  • 1 tin of red kidney beans
  • 1 tin of canellini beans


  1. Heat some olive oil on a medium heat in a large saucepan. Add the onion and cook for a few minutes. Add garlic and chili and fry until both onion and garlic are golden. Put in the beef, and mix thoroughly, breaking up any clumps. Add salt and pepper, and cook until the meat is browned. Add the tomatoes, purรฉe, cumin, coriander, paprika, stock cube, chocolate and cayenne pepper, mixing well.
  2. Rinse the red kidney beans and cannellini beans and mix into the chili. Simmer on a low heat for at least an hour, preferably two.
  3. Serve on cooked rice or on a baked potato, garnish with chopped fresh coriander.

One thought on “Chili Con Carne

  1. Agree that it’s the u,timate comfort food. Whenever we have been away we love Tim come home to a Chilli. My only diversion from your recipe is the paprika – too dominant. To my mind and palate Chilli should be predominantly Chilli and cumin flavoured.


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